Chicken Corn Chowder

Tonight I made this chowder for the first time. Not only was it easy to make, everyone loved it-- even Sophie.

Chicken Corn Chowder
2 small skinless, boneless chicken breast halves (8 ounces total)
1/4 C. chopped onion
1/4 C. chopped celery
1 C. water
1 10-3/4 can condensed cream of chicken soup
1 C. whole kernel corn (canned or frozen)
1/2 C. milk
1/2 C. shredded cheddar cheese
2 T. chopped pimiento (I didn't use)

In medium saucepan combine chicken, onion, celery and 1 cup water. Bring to boiling, reduce heat. Simmer, covered, for 15-20 minutes or until chicken is no longer pink. Removed chicken, reserve cooking liquid.

When cool enough to handle, chop chicken. Return chicken to mixture in saucepan. Stir in reserved liquid, soup, corn, milk, cheese and pimiento. Bring just to boiling, stirring until cheese melts. Makes 4 servings.