TLC Cooking "Country Chicken Chowder"

Country Chicken Chowder

by the Editors of Publications International, Ltd.

YIELD Makes 8 servings
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INGREDIENTS

2	tablespoons margarine or butter
1‑1/2	pounds chicken tenders, cut into 1/2-inch pieces
2	small onions, chopped
2	stalks celery, sliced
2	small carrots, sliced
2	cups frozen corn
2	cans (10-3/4 ounces each) cream of potato soup
1‑1/2	cups chicken broth
1	teaspoon dried dill weed
1/2	cup half-and-half

PREPARATION:

Slow Cooker Directions

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.
Turn off heat; stir in half-and-half. Cover and let stand 5 to 10 minutes or just until heated through.

Note

For a special touch, garnish soup with croutons and fresh dill.

This recipe appears in: Chowders

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