In Thursday's TIMES NEWS, the recipe for Chicken Corn Chowder from Dawn McCabe, one of last year's recipe contest winners, was missing an important ingredient frozen corn!

Here is the complete recipe.

Chicken CornChowder

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

1 bag of frozen 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.