Corn And Chicken Chowder

Ingredients

• Servings: 20
• 3 slices ham, chopped
• 1 onion, chopped
• 3 stalks celery, sliced thin
• 2 pounds peeled and cubed potatoes
• 3 cups chicken broth
• 1 1/2 cups water
• 1 1/2 pounds chicken tenderloins
• 4 cups fresh corn kernels
• 3 cups skim milk
• 1 1/2 teaspoons dried thyme
• 1/4 teaspoon ground black pepper
• salt and pepper to taste
• 6 teaspoons all-purpose flour

Recipe

• put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. with stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. remove chicken and set aside.
• add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. simmer, uncovered until potatoes are tender.
• cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
• thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. once soup has reached desired thickness let simmer 5 minutes and then serve.