Makes 8 servings
|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|
- 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.
For a special touch, garnish soup with croutons and fresh dill.
Check out more recipes for Chowders