Country Chicken Chowder

January 26, 2015 at 9:53 am  •  Posted in Recipe of the Day by  •  0 Comments

2 tbsp. butter
1-1/2 lb. chicken, cut in 1/2 inch pieces
2 onions, chopped
2 celery stalks, chopped
2 carrots, sliced
2 cups frozen corn
2 cans cream of potato soup
1-1/2 cups chicken broth
1 tsp. dried dill weed
1/2 cup half and half cream

Melt butter in a large skillet over medium-high heat. Add chicken; cook until browned. Transfer to slow cooker. Add onions, celery, carrots, corn, soup, broth and dill weed.
Cover and cook on low 3 to 4 hours. Turn off heat, then stir in half and half. Cover and let stand about 5 minutes or until heated.

Provided by Cheryl Menkhorst from the Hospice Renfrew, Pies & Casseroles Cookbook.

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