Chicken and Corn Chowder for a Brisk Fall Day

I love these brisk fall days.  Every one of them brings chilly mornings, sunny and bright afternoons and cool evenings.  They are perfect for getting the last of the "summer" chores done.  Today was spent cutting, splitting and stacking firewood for winter.  Since this is our main source of heat, we must prepare for at least one full cord of wood per month, and a little extra in case it gets really cold.  That means about 8 cords for an average winter.  This one is supposed to be a cold one, so we have gathered up about 11 cords.  Any that is not used this winter will be a head start for next winter.  

The beauty of heating with wood is the fact that you don't just put it in the stove and get warmed once.  Wood used as a heat source has the benefit of warming you several times; you get warmed when you cut it, when you split it, when you stack it and when you burn it.  You can't say that with a gas or electric furnace now can you?

There is nothing better than coming in from the great outdoors where you have been doing a satisfying job like putting up wood only to have the comforting aroma of a Chicken and Corn Chowder that has been cooking all day in the crock pot greet your nose.  It does not take very long to prepare, and if you have about 30 minutes to throw this together before you go out to work, you will be rewarded with a yummy supper when you are done.  This is what it will look like:

Chicken and Corn Chowder

Here are the directions:

Chicken and Corn Chowder

3 or 4 skinless boneless breasts of chicken (or 8 skinless boneless chicken tenders)
3 tsp powdered chicken stock or 3 chicken bouillon cubes
1/4 cup dried onion flakes or 1/2 medium onion diced very fine
3 large or 4 medium carrots
2 large or 3 medium potatoes
corn cut from 2 cobs or 1/2 package frozen whole kernel corn
3/4 cup whole milk
1/2 tsp garlic salt
1/2 tsp beaumond seasoning
1/4 tsp celery seed
1/2 tsp ground black pepper (or to taste) 
1/3 cup all purpose flour
Water

Place the chicken in a microwave safe dish and cook at high power for 10 minutes or until the chicken is slightly cooked.  Shred the chicken with a fork (slightly cooking it helps make this step easier) and place in the crock pot with 2 cups of boiling water.  Turn the crock pot on high.  Add the bouillon and onion.  Cut up the carrots and potatoes into coarse bite sized pieces and add to the chicken.  Add the garlic salt, beaumond seasoning
and celery seed.   Add a bit more water if needed to cover everything, then place the lid on the crock pot.  Allow to cook for at least 3 hours.  At least one hour before serving, add the frozen corn, milk and black pepper.  Whisk in the flour a little at a time to thicken adding a bit more if needed to your taste.  Cook for an additional one to two hours on high.  Serve with warm home made rolls or garlic bread if desired.  Enjoy!!