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

2 cups diced chicken6-8 small potatoes4-6 small carrots, chopped2 stalks celery, chopped1 small onion, chopped2 tablespoons butter48 ounces chicken broth1 can cream of chicken soup1 can of water1 can cream style cornSalt and pepper to tasteAdditional water, as neededCrumbled bacon, if desiredIn 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.