Southwest Chicken Corn Chowder


  • 2 cups water       
  • 1 bay leaf
  • 1½ tsp. salt
  • 1 lb. boneless, skinless chicken breast halves
  • 2¼ cups milk
  • ¼ cup butter or margarine
  • 1 cup chopped celery
  • ½ cup chopped onion
  • 1 clove garlic, minced (about 1 tsp.)
  • ¼ cup flour
  • 1 lb. (about 3 medium) potatoes, peeled, cut in ½ inch cubes
  • 1 (16 oz.) bag frozen corn
  • 1 (12 oz.) container Mrs. Gerry’s Southwestern Dip

In a 5 quart Dutch oven or soup pot, combine water, bay leaf and salt; add chicken breasts. Bring to a boil over high heat; reduce heat and simmer, covered, until chicken is tender (15-20 minutes). Remove chicken from broth. Dice chicken. Remove bay leaf from broth. Measure broth; add milk to broth to make 4 cups. Set aside. Melt butter in same Dutch oven; sauté celery, onion, and garlic until tender (about 5 minutes). Blend in flour; gradually whisk in milk mixture. Add potatoes; cover and simmer until tender (about 20 minutes), stirring occasionally. Stir in chicken and corn; heat thoroughly. Stir in Mrs. Gerry's Southwestern Dip; heat gently (do not boil). Serve immediately. Enjoy!