Creamy Chicken Corn Chowder

Ingredients

• 2 cups chicken broth
• 1 1/3 cups red potatoes, cubed and peeled
• 1 cup frozen corn
• 1/2 teaspoon fresh garlic, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 tablespoons flour (use Gluten Free flour if needed)
• 1 1/3 cups milk (I use Skim)
• 4 ounces Velveeta cheese, cubed
• 1 lb boneless skinless chicken, cooked and cubed (I like to season the chicken with salt and pepper before cooking it)
• salt, to taste

Directions

1. 1

   In a large saucepan, combine the broth, potato, corn, garlic, thyme, and pepper.

2. 2

   Bring mixture to a boil. Then reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

3. 3

   Combine flour and milk until smooth; gradually add to the vegetable mixture.

4. 4

   Bring mixture to a boil; cook and stir for 2 minutes or until slightly thickened. Reduce heat, then stir in cheese until melted.

5. 5

   Add the cooked chicken and keep the heat on low until everything is heated through.

6. 6

   Add salt to taste, and then it's ready to serve!