Potato Corn Chowder

Ingredients needed:

1/2 pound of carrots

1 tbsp chicken broth concentrate

2 cups of corn

1 yellow onion

3 stalks of celery

5 small golden potatoes

8 oz egg noodles (optional)

Serving Size: This recipe makes around four bowls of soup. If you wish to make more, double the recipe!

Instructions:

1. Bring a saucepan of salted water to a boil. Scrub potatoes and carrots then peel them. Cut carrots and celery into 1/2 slices. Cut the potato and onion into 1/2 inch pieces.

2. (Optional Step, I had extra noodles laying around I wanted to use up. The soup is still good without the noodles) Add noodles to boiling water and cook until al dente. Remove noodles from saucepan with slotted spoon, keeping the boiling water going. Put noodles in separate bowl and toss with 1 teaspoon oil to prevent from sticking.

3. Put cubed potato pieces in reserved boiling water. Boil until they can be easily pierced with a fork. Drain potatoes and reserve in a bowl. Mash up a few of the potatoes, leaving a lot unmashed (this helps thicken up the sauce). Whisk 3/4 cup milk and 2 tablespoons flour and set aside.

4. Using the same saucepan, put one tbsp of oil and then cook the carrots, celery, onion, and corn until beginning to soften, season with salt and pepper. To saucepan with veggies; add potatoes, 1 tbsp of chicken broth concentrate, 4 cups water, a pinch of salt and pepper. Bring to a boil over high heat, then reduce heat to medium and simmer, stirring occasionally, until carrots are tender.

5. Stir flour mixture into skillet with chicken and veggies. Simmer over medium-high heat, stirring, until sauce is thick enough to coat the back of a spoon. Add noodles back into the soup, season with salt and pepper, and serve!