Country Chicken Chowder


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
1/2 cup half-and-half


  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.
  2. 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.

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