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Chicken and Corn Chowder
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| 1 - 14.75 oz can | dice potatoes, (drained) |
| 2 - 14.75 oz cans | cream styled corn |
| 1 cup | milk |
| 1 | boneless skinless chicken breast, (can use 2 if you want more meat) |
| 3/4 cup | chopped Green onions, (split) |
| Fresh thyme | |
| 1/4 teaspoon | dried thyme, alternative |
| 1 tablespoon | butter |
| 1 teaspoon | Bacon grease |
| Cooked and crumbled bacon pieces, (for garnish) | |
| 1 cup | Shredded cheddar cheese, (split) |
Melt butter and bacon grease in large saucepan. Add 1/2 of the green onion, thyme and diced chicken pieces to saucepan. Cook until chicken is tender and cooked. Add the two cans of cream style corn, drained diced potatoes and milk. Stir and cook on low for 30 minutes stirring occasionally.add 1/2 cup shredded cheese, stir and cook 5 more minutes.
If desired, top individual bowls with bacon crumbles, green onion and cheese.
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