For over a decade now, (thanks to my friend and preschool-cohort in raising sons, Cassie!) our family has enjoyed a simple tradition of serving corn chowder at dinner before everyone runs off to their Halloween night events. When the children were young, it was harder to get them to eat it before they strolled the neighborhood begging for candy (Interesting, how on one night of the year it is actually a fun thing). Later, during the teen years, they would offer it to their friends, and the pot would remain on the stove later into the night, to warm them while they detailed the night's events for eager, but tired parents. Now, spoken about in terms of 'we had it every Halloween', our married children bring their spouses and children to 'trick or treat' at Grandma Callie's . . . . .and the tradition continues.
CHICKEN CORN CHOWDER
2 Onions peeled and diced (optional)
2 Potatoes peeled and diced
3 Tbl. Butter
1 can whole Corn
1 can Cream of Mushroom soup
3 cups Milk
1 tsp. Salt
3 Cups cooked & cubed Chicken meat
2 Chicken Bullion Cubes
1/2 tsp Thyme (optional)
A dash of Lemon Pepper seasoning
Salt & Pepper
Place all ingredients in your favorite stove top pot bring to a boil, taking care not to scorch the milk, and then turn down to simmer 20 minutes. (Once cooked, just keep warm enough to enjoy)
Variations: I have used bottled white potatoes, and bottled chicken breast-including the broth. Turkey can be substituted for the Chicken using leftovers from Thanksgiving dinner.
And if you don't have chicken bullion on hand, use a can of chicken stock instead.
