Cook 4-5 chicken breasts with onion, carrot, celery, bay leaves two hours. Drain, keeping broth. Pull chicken off bones, around 4 cups. To broth, which should be around 4 cups, add:
8 cups diced potatoes
1 tsp. pepper
1 Tbsp. salt
Cook until tender. Make a white sauce in double boiler: 1 stick butter, 1/2 cup flour, 2 cups milk. I usually double for a thicker broth.
Stir white sauce into potatoes, to which chicken has been added. Add:
1-2 cup grated carrots
3 cans creamed corn
2-3 cups grated sharp cheese
Sprinkle with parsley, serve and enjoy!
