Chicken Corn Chowder

This is our favorite soup to eat when the temperature turns cool. I love having a pot of soup simmering on the stove all morning ready for lunch and leftovers for supper.
This soup goes great with homemade bread or crackers.

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Ingredients:

1small onion

1 stick margarine

1/3 cup flour

3 cans chicken broth/stock

1 can creamed corn

1/2 pint half and half

2-3 medium potatoes

3-4 cooked chicken breast

salt and pepper to taste

Finely  chop onion. In a stockpot add onion and margarine, let margarine melt and cook onion for a couple of minutes. Stir in flour using a whisk  to make a roux. When thick, still using whisk, add one can of chicken stock let thicken again, repeat with other 2 cans of stock. Let thicken and slowly add half and half, don't let your soup come to a boil once the half and half has been added. Add cream corn. I cook my chicken breast in the the microwave, chop and add to soup. Peel and chop the potatoes, put in saucepan of water, bring to a boil, cook until tender, drain off water and add to soup. Let soup simmer until you are ready to eat. Remember don't let it come to a boil.

This recipe will be shared on these blog parties:
Foodie Friday
Full Plate Thursday
These Chicks Cooked