Creamy Chicken Corn Chowder

This is not a low-fat soup. If low-fat is your preference, I recommend you steer clear of chowders in general and mine in particular. That being said, this is the yummiest, most comforting soup you will ever eat.

The recipe:

1 can chicken broth

1 c water

3 med potatoes, chopped

3 med carrots, chopped

3 c frozen corn kernels

1 t minced garlic

½ t marjoram

½ t thyme

½ t black pepper

5 T flour

1½ c milk

½ c cream

6 oz Velveeta, cubed

1½ c cooked, cubed chicken

    Simmer first 9 ingredients until potatoes and carrots are tender, about 20-25 minutes. Combine milk, cream and flour until smooth. Add to vegetable mixture and cook and stir 2 minutes until thickened. Reduce heat and add cheese and chicken. Heat through and serve.

                                                 OR

    Throw all ingredients into slow cooker. Cook on low, stirring somewhat frequently. Should take about 7-8 hours give or take. When the potatoes and carrots are cooked to your liking, eat it up!

I started with a recipe from a cookbook and tailored it to fit our tastes. That, to me, is what cooking is all about. So I want each of you to feel free to take this recipe and make it your own.

Our son, Liam, loves carrots so although the original recipe didn't call for them, I threw them in. Not only are they yummy, but they add a nice color to a soup that is otherwise quite bland looking.

We like a nice thick chowder so I increased the chunky bits (potatoes, corn, carrots) and slightly decreased the the liquid elements.

Enjoy!

Where I’m from . . .

I am from fabric; from Singer, Gingher, Coats and Clark.

I am from homemade bread and milk fresh from the cow; from butter paddled and rinsed from the cream and vegetables dirty from the garden.

I am from the pines and the birches; from barbed-wire pastures and deep cedar glades.

I am from the little house with 40 acres on the north bench.

I am from books read aloud and six people sharing a single bathroom.

I am from Zilch and jigsaw puzzles; from Nancy and Wayne; from grandparents and cousins all living in one another’s hip pocket.

I am from Cattail Canyon and Salamander Swamp; from the big rock and blue-tailed lizards.

I am from stubbornness and perfection.

I’m from drinking coffee will make your feet black and Run Sheep Run.

I am from quiet. I am from dark shadows and bright lights.

I'm from Idaho and Germany, meat and potatoes.

I am from the muddy, rocky bottom of the Moyie River watching false teeth and glasses floating away. I am from branding day at Hinthorns’ and swimming on the point. I am from camping on the west side and huckleberries on the east.

I am from the box in the top of the closet and the reels on the shelf; from the priceless relics and memories of the past.

I am loved

It’s gonna be a good week.

Who cares if my husband has to take half a day off tomorrow to help me out of a jam?

Who cares if I have so much work to do I feel like I might be done next October?

Who cares if we have such a busy schedule this week we won't sit down to dinner as a family until Friday?

Who cares if my son routinely turns into demanding, whiny-boy?

Who cares if the laundry isn’t done, the sink is full of dirty dishes and the family room is looking like Hurricane Toysrus struck?

Who cares if an icy wind is blowing?

Who cares if my alone time consists of the three seconds it takes for Liam to locate me again?

None of it matters.

I am loved.

It is amazing how that simple statement of fact covers a multitude of the downers in my life.

Not only am I loved by my husband who would move the earth and stars for me if need be, but I am loved by the sweetest little boy in the world and most importantly I am loved by the God who created us all.

Although I sometimes need reminding of it, and many things in my life try to overwhelm it: I am loved . . . and it makes all the difference.