Chicken Corn Chowder

1 c milk
1 c diced chicken
2 T chicken fat, or oil
1/2 c chicken stock
1 c sliced carrots
2 c corn (frozen, fresh or canned)
1/2 c sliced celery
1/2 c diced onions
4 c water
2 T flour or corn starch, 2 T cold water
1 tsp salt
1/2 tsp black pepper
1 tsp majoram


In a large saucepan, add oil.  Over medium heat, add carrots, celery, onions and sautee for about 5 mins, until onions are translucent.  Add diced chicken and corn, stir thoroughly.  Add chicken stock and seasonings.  Bring to a boil and simmer for approximately 25 minutes, stirring regularly.   Add milk and simmer 10 mins more. 

In a small bowl, place flour or cornstarch.  Add cold water and mix until blended and all lumps are gone.

Add contents of bowl to saucepan, stirring as it is added.  Simmer about 3-5 mins more, until broth is thickened to desired consistency. 

Yields 4, recipe can be doubled.  A good use for left over chicken, off the bird.  Will do well with white breast, thigh, leg and wing meat.