This recipe from Dawn R. McCabe, Lehighton, was the winner in the Soups and Stews Category last year.

2 cups diced chicken

6-8 small potatoes

4-6 small carrots, chopped

2 stalks celery, chopped

1 small onion, chopped

2 tablespoons butter

48 ounces chicken broth

1 can cream of chicken soup

1 can of water

1 can cream style corn

Salt and pepper to taste

Additional water, as needed

Crumbled bacon, if desired

In a pot of water, boil potatoes in their skins until tender. Drain, cool and peel; then cut into bite-size pieces. Meanwhile, in a larger pot, lightly sauté the onion, carrots and celery in butter. When the vegetables are soft, add the chicken, chicken broth, chicken soup and a can of water, the cream style corn, frozen corn and potatoes.

Add more water if the soup is too thick.

Cover and heat through on a low flame. Serve with crumbled bacon on top and slices of crusty bread.