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.

THE RECIPE:

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.