Country Chicken Chowder
Prep and Cook Time 27 minutes
Makes 4 servings
|1||pound chicken tenders|
|2||tablespoons butter or margarine|
|1||small onion, chopped|
|1||stalk celery, sliced|
|1||small carrot, sliced|
|1||can (10-3/4 ounces) condensed cream of potato soup, undiluted|
|1||cup frozen corn|
|1/2||teaspoon dried dill weed|
- Cut chicken tenders into 1/2-inch pieces.
- Melt butter in large saucepan or Dutch oven over medium-high heat. Add chicken; cook and stir 5 minutes.
- Add onion, celery and carrot; cook and stir 3 minutes. Stir in soup, milk, corn and dill; reduce heat to low. Cook about 8 minutes or until corn is tender and chowder is heated through. Add salt and pepper to taste.
For a special touch, garnish soup with croutons and fresh dill. For a hearty winter meal, serve the chowder in hollowed-out toasted French rolls or small round sourdough loaves.
|Total Fat||11 g|
|Calories from Fat||32 %|
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