Creamy Chicken Corn Chowder - cooking recipe

Ingredients

2 cups chicken broth
1 1/3 cups red potatoes, cubed and peeled
1 cup frozen corn
1/2 teaspoon fresh garlic, minced
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 tablespoons flour (use Gluten Free flour if needed)
1 1/3 cups milk (I use Skim)
4 ounces Velveeta cheese, cubed
1 lb boneless skinless chicken, cooked and cubed (I like to season the chicken with salt and pepper before cooking it)
salt, to taste

Preparation

In a large saucepan, combine the broth, potato, corn, garlic, thyme, and pepper.
Bring mixture to a boil. Then reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Combine flour and milk until smooth; gradually add to the vegetable mixture.
Bring mixture to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat, then stir in cheese until melted.
Add the cooked chicken and keep the heat on low until everything is heated through.
Add salt to taste, and then it's ready to serve!