1/4 c. chopped onion
1/4 c. butter
1 1/2 c. chicken broth
1 1/2 c. diced cooked chicken
1 1/2 tsp. salt
1/4 tsp. celery salt
2 cans cream style corn
1/4 tsp. white pepper
1 c. shredded carrots
1 c. shredded cheddar cheese
4 c. hash browns
3 c. milk
3 tbsp. cornstarch
Optional: 1/4 c. green peppers

Can substitute 2 cans cream style chicken for broth and diced chicken. Add water to make 3 cups.

Saute onion and green peppers if used, in butter in a large Dutch oven. Add broth, chicken, salt, celery salt and pepper. Heat to boiling. Add carrots and hash browns. Cook over low heat until carrots are tender. Stir in 2 1/2 cups milk and corn and heat just to a boil.