Chicken Corn Chowder-licious

The first time that I had Chicken Corn Chowder was at a motorcycle club sponsored Easter egg hunt for economically disadvantaged children. My sister was due with her first child and I flew into BWI to come help her get things in order. We made a pitstop on the way to her house to help out with the Easter egg hunt. I tell you that I definitely did not look like I fit in. I can also tell you that these folks who knew nothing about me, welcomed me with open arms and let me sling food and Easter eggs along with the rest of them. Then they fed me the most delicious soup I ever had in my entire life. Chicken Corn Chowder. They had the authentic, Pennsylvania Dutch version, but I've made my own. It's so stinkin' close, that my memory from 7 1/2 years ago says that it tastes the same to me!

I present to you, my version of Chicken Corn Chowder:

Since it was my own altered version, I'll share with you the recipe (and a record for myself so that I can do it again.) To quote my friend Cj, "YUMBO!"

Chicken Corn Chowder

2 skinless chicken breasts, boiled with 3 boullion cubes and sliced/cubed/shredded
Stock from boiled chicken breasts
1 stalk of celery, chopped fine
A handful of short cut carrots, chopped
1 medium onion, sliced
Handful of dried parsley leaves
1 bay leaf
2 cups diced potatoes, skin on
3 cups frozen corn
2 cups cooked ABC noodles (you use what you have, people)
1 cup heavy cream
Salt and fresh ground pepper to taste.

Place everything in the crock pot EXCEPT for the heavy cream and noodles. Cook on high for 6 hours. An hour before serving, add heavy cream and noodles. YUMMY!