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Chicken Corn Chowder

2 c Salted water
2 lg Potatoes, peeled & cut in half & diced
4 Carrots, diced
1/2 c Celery, diced
1 sm Onion, chopped
1/4 c Butter or margarine
1/4 c Flour
2 c Milk
3/4 c Sharp cheddar cheese, shredded
1 (8 oz) can cream corn
1 1/2 c Diced cooked chicken
Salt, white pepper, & tabasco to taste
Croutons, chives or parsley

Put water in saucepan and add potatoes, carrots, celery and onion; bring to a boil, cover, reduce heat and simmer for 10 minutes. Melt butter in a small kettle and blend in flour without browning; gradually stir in milk and cook, stirring until smooth and thickened. Add cheese and stir until it melts. Add vegetables with their liquid, corn and chicken; heat through and season to taste. Ladle into warm bowls, topping with croutons and chives.

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