Ingredients:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfW-TG21yIJ5vo1_pn2y-kZTW1MXRCqmK3U7qyzaTw9IsJZ-n4278svW4cACD3ozNRHUGJDK2kP1XLCkh1S1PGDHhreMy9HIjDlM0ZwUDfyJ2efDjtpi0NKZp3w-3oqno6l0QR7YHzT-M/s280/saugpochowder.jpg)
1 medium onion chopped
2 stalks celery chopped
3 cups chicken stock
4-5 cups milk ( I used skim for lower fat content)
1 can (15oz) drained whole corn
1 can cream style corn
3-4 medium to large size potatoes
1 tsp dried thyme
2-3 Tbs all purpose flour
red chili flakes to taste
1-2 tsp grated fresh garlic
salt and black pepper to taste
chicken bullion (optional)
3-4 slices sliced american cheese
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5F7FalJZmFUb_Y-KhIG7_G4A8rel9xjD__TMQETK7oW6-xbUPwsyVTb96tqO2YRFRkRm6IAvLnlA-QY9ZmpuLEevVkh5LuBgdti4l0QogYLs9NfFX2a0w9jXNZP-H9n6ig1k72cjQJUU/s200/100_8125.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgztvydJpmteCrzY1WC5bD8X8gD7Npk_1dcTdRibEw6sB_WsEec3ijotU3Y17RqdZWwMAs5P5SpsY3Ag9C0MqQ9KSF18WMTV17p_FDW9Z_cOKUokAHdynel1m8NIqzMYH-T-8492rIudw/s200/100_8126.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHt18X9X989gizxx9bkb7jxt7MiOGIZJHi7CD7ZYi_tTJlzzFhzYR3hwwMMRFg_YHn5rsJpLaJ6OBu3IdNupP2YBoC4rGHyU9lr5PXYpIXU6zkgJOykmIzPu5-vrHoDPdujpe_KlFnok/s200/100_8127.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb6VJhwq2aFyLQsI_EsjoHtkBzBH-gSpencmQ1iGrrSgVKg0PZiVPpjLeX2qWd_R7fWntCCu9RmP-u7XC-enW4dOqX2aAAzt1NbqswBcxfr1JzliNUlfSbg09_Xh8akVkafUqcvbXV4U/s200/100_8128.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EDawFmD5fiDVmu3JTfdSZ00DRopj25Yi_lTJwOfz2syoClpolvfdBwPxoX5bRj_CfZagizmf6DiKTMsEkz1o_7FBglXl_ZN7kUydAy7PGPLznFkTXnxm0Hqlh77DlXv7Ybs5MiCQIp0/s200/100_8131.jpg)
Finally add potatoes and chicken broth. If more chicken flavor is desired add a chicken bullion cube. Simmer for 20 minutes.
Note: you can use red potatoes and leave the skin on).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeAAOH3llVIGXTx2D5OvyUScfBvrr8DhfQ8HYiuFvbJMnBJhQzBzYSn351iT4v5lMiCk1qXxKsb_BqKYNc4jZPPuH_pA8Ay0bTbXS7uLkF_12xiUqkUZCXa5GDYp-fhpFWGq8RP0ZO28/s200/100_8134.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMuclK5EcKQKt4VodSnuEpAfE4njR1o3Esab4Yv1tSpB-YCY-U2SwXDgyKcwIU_qptTZaqp-yQPCv9dk86LyMhvT5lVYriOcUULDnhTn7s4q_SPBinUoyXeVqUpUNN8NAERbNYmiN0wus/s200/100_8135.jpg)
When the potatoes are tender, add the milk, whole corn and creamed corn. Cook for another 10 minutes. Taste for seasoning. Adjust as needed. Finally add 3-4 slices of American cheese. This cheese melts smooth and adds a nice creaminess to the dish. Serve hot. Enjoy.
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