 Country Chicken Chowder
Makes 8 servings
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Ingredients
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2
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tablespoons margarine or butter
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1-1/2
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pounds chicken tenders, cut into 1/2-inch pieces
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2
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small onions, chopped
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2
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stalks celery, sliced
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2
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small carrots, sliced
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2
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cups frozen corn
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2
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cans (10-3/4 ounces each) cream of potato soup
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1-1/2
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cups chicken broth
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1
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teaspoon dried dill weed
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1/2
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cup half-and-half
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Slow Cooker Directions
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1. Melt margarine in large skillet. Add chicken; cook until browned. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker. Cover and cook on LOW 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
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2. Turn off heat; stir in half-and-half. Cover and let stand 5 to 10 minutes or just until heated through.
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Note
For a special touch, garnish soup with croutons and fresh dill.
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© Publications International, Ltd.
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Printed
from fbnr.com
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