Homemade Chicken Corn Chowder - cooking recipe

Ingredients

4 cups cooked chicken, cut into bit sized pieces
2 (16 ounce) whole kernel corn, drained
2 (16 ounce) cans cream-style corn
2 (10 3/4 ounce) cans cream of potato soup
2 (16 ounce) cans chicken broth
4 large potatoes, peeled and diced
4 large carrots, peeled and diced
2 celery ribs, diced
1 onion, chopped
1 tablespoon sugar
1 bay leaf
1/2 cup heavy cream
2 tablespoons butter

Preparation

In a large skillet, melt butter, and saute onion until transparent. Add chicken, chicken broth, celery, potatoes, and the bay leaf. Bring to boil. Reduce heat and simmer 1 hour, or until the vegetables are tender. Add liquid if necessary. Stir in the corn, the soup and the heavy cream and sugar. For a thicker chowder, slowly add 1/2 cup flour mixed with warm water. Cook another 20 minutes, stirring occasionally.