Creamy Chicken Corn Chowder

This past weekend we were supposed to get a huge snowstorm. I thought what better way to be stuck inside in a blizzard than with some chowder to keep us warm. Although we didn't get any snow the chowder was still great and perfect for this chilly time of year. I made some biscuits to go with the chowder which was the perfect side.

Ingredients:

Olive oil in bottom of big pot to cover bottom of the pan.
1 pound boneless chicken breast
3/4 cup chopped onion
3/4 cup chopped celery
1 48 ounce box chicken broth ( maybe 2 )
1 15.25 ounce can creamed corn
3-4 15.25 ounce can niblets sweet corn
4-5 peeled uncooked potatoes (or more if you like)
As many baby carrots as you like ( the ones in the bag)
1/2 tsp salt
1 cup heavy cream
2 tablespoons chopped fresh parsley ( optional)
Pepper to taste

In heavy pot on stove heat olive oil, add cubed uncooked chicken, onion and celery. You can also just bake chicken in oven and cube after it is cooked. Then add after sauteing onion and celery. Add creamed corn, corn, potatoes, carrots and salt and pepper. You may need to add more broth if it doesn't cover all the veggies and chicken. Bring to boil then turn on low, cover and cook about 20-30 minutes till potatoes and carrots are done. Take off lid to cool a bit, then add cream and parsley and enjoy!!

*You can also cook with bacon in the beginning instead of olive oil, remove the bacon, set aside and crumble back in when you add the cream and parsley. Since I don't like bacon we use olive oil. We also make it without celery since the husband doesn't like it.

Before the cream 

After the cream