Chicken, Corn and Potato Chowder

6 T butter

6 T flour

1 1/2  c milk

2 1/2  c chicken broth (divided)

1 16 oz pkg. frozen whole kernel corn

2 c chopped cooked chicken

3 c shredded, frozen hash browns

1 10 oz. can diced tomatoes and green chilis (I used Rotel)

1 8.5 oz. can cream style corn

1 8 oz. loaf Velveeta

1 minced garlic clove

1/4 t pepper

4 T chopped cooked bacon

In a large dutch oven, melt butter.  Sprinkle flour over it and stir to incorporate.  Cook over medium-low heat for 2-3 minutes, stirring constantly.  Slowly whisk in 1 1/2 c milk and 1 1/2 cup chicken broth.  Simmer over low heat until thick. 

Add 1 c chicken broth, stir until blended.  Add all remaining ingredients.  Bring to a boil over medium high heat.  Reduce heat and simmer; uncovered, 30 minutes or until smooth, stirring often.  Serve topped with chopped, cooked bacon.

Original recipe stated this froze and reheated very well, but we didn't have any leftover to try it out!

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!