Thursday, November 6, 2008

Chow down on chowder

We've been making this chicken corn chowder for three years now, and it's always a hit. It works great by itself or in bread bowls. You can make your ingredients as chunky or bite-sized as you desire. It's a Crock-Pot meal, which makes it even more appealing to me.


2 Tbsp. butter/margarine
1 1/2 lbs. chicken, cubed
1/2 c. chopped onion
2 stalks celery, chopped
1/2 lb. carrots, chopped
2 cans corn, drained
2 cans cream of potato soup
1 1/2 c. chicken broth
1 tsp. dill weed (this really adds to it)
1/2 c. half-and-half

Brown chicken in butter (it doesn't have to be cooked through), then transfer to Crock-Pot. Saute onions and celery briefly, then transfer to pot, along with carrots, corn, potato soup and broth. Add dill weed and cook for 5 to 6 hours on low. During last 10 minutes, stir in half-and-half. Serves 8.


Alvey family said...

I will definiately be making this! I remember having it at your house and it was delicious!! Thanks for sharing the recipe.

Holly said...

Mmmm... this is right up my alley. I'm definitely going to have to try this soon.