Chicken Corn Chowder

1-1/2 cups cooked cut up chicken (or turkey, or ham, or bacon, whatever you've got)
1 cup sliced carrots, cooked(we didn't add this, as we were out of carrots)
4 oz (1 cup) shredded cheese (I used a combination of cheddar and mozzarella)
2 cups milk (we use whole milk)
15 oz can corn (whole kernel or cream style), drained
1 can cream of potato soup
1 T instant minced onion ( used 1/2 a fresh onion, just to use it up)
1 tsp (or 1 cube ) chicken bullion
1/2 tsp celery salt (we didn't have this, so I left it out)
Salt and Pepper to taste


I cooked a whole slightly thawed chicken breast in the pressure cooker for 10 minutes. It was easy to cut and toss in the pan once cooked. Total time attending to this meal prep was about 10 minutes.

In a large saucepan, combine all ingredients except salt and pepper. Cook over low heat, stirring occasionally, until thoroughly heated and cheese is melted, 5-8 minutes. Season to taste.

This is one of Jefferson's beloved meals from his childhood.
Adapted from Anne Criddle