Country Chicken Chowder
2 Tablespoons butter
1 ½ lbs. chicken, cut into chunks
2 small onions, chopped
2 ribs celery, sliced
2 small carrots sliced
2 cups frozen corn
2 cans (10 ¾ oz each) potato soup
1 ½ cups chicken broth
1 teaspoon dried dill weed
½ cup half-and-half
Melt butter in a large dutch oven or soup pot. Add chicken; cook until browned. Add chopped onions, celery, carrots, corn, soup, chicken broth and dill. Cover and simmer for 45-60 minutes or until chicken is no longer pink and vegetables are tender.
Turn off heat; stir in half-and-half. Cover and let stand 5 to 10 minutes or just until heated through. Makes 8 servings. Enjoy!
NOTE: You can also make this in your crock pot. Simply cook the chicken in a skillet, then pour into crock pot with the other ingredients. Cover and cook on LOW for 3-4 hours. Continue as indicated above.
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