Time needed:
30-45 min. (less, w/microwave)

Number of servings:
4

Description:
A milk-based Soup that uses leftover chicken to advantage.

Serve w/crusty bread, or fresh cornbread, a salad or carrot and celery sticks, and fresh fruit.

Ingredients:
2 large potatoes, peeled and cubed

1/2 c. chopped celery

3 c. milk

one 16 oz. can cream style corn

1 c. chopped cooked chicken

1 tsp. salt

1/8 tsp. pepper

1/8 tsp. ground nutmeg

Instructions:
Put the milk, potatoes and celery into a non-teflon type pot (or micro. dish). Add salt, pepper, and nutmeg. Cook until the potato chunks are fork-tender and the celery is no longer crispy, then add the corn and the chicken chunks and heat thru.

Other comments or suggestions:
The recipe would scarcely be spoiled by use of ordinary canned corn, drained, but in that event, add about 1/2 cup more milk.