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Ingredients
- 2 cups chicken stock
- 1/2 cup onion, chopped
- 1 cup celery, chopped
- 1/2 cup carrots, finely chopped
- 2 cups potatoes, peeled and diced
- 1 can creamed corn
- 2 cups cooked chicken, cut into bite sized pieces
- 1 cup skim milk
- salt and pepper to taste
Details
Preparation
Step 1
In a large saucepan, or dutch oven, combine chicken stock, onion, celery, carrot, and potatoes.
Bring to a boil, simmer 15-20 minutes until vegetables are tender
Add corn, chicken, milk and seasonings
Heat, but do not boil
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