Recipe--Country Chicken Chowder

We have had this soup recipe for quite awhile, but we recently “rediscovered” it in our recipe book. Oftentimes we go through a cycle of making the same dishes and others are put aside. This one is back in our rotation now, and it is delicious! It goes perfectly with a hot slice of English Muffin bread (recipe coming next Saturday!)

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.