Jeremy Padgett

Radio - Voice - Blog - Communications

CROCKTOBER - Chicken Corn Chowder


This recipe is super easy - Channel 7 News  featured it as a frugal way to feed the family! It's sure to tantalize your taste buds, check it out below. 

Crockpot Chicken and Corn Chowder

Ingredients: 

  • 2 Tablespoons Butter
  • 1 1/2 lbs Chicken, Cubed
  • 1/2 Cup Chopped Onion
  • 2 Ribs Celery, Chopped
  • 2 Carrots, Chopped
  • 2 Cups Frozen Corn Kernels
  • 2 Cans Cream of Potato Soup
  • 1 1/2 Cups Chicken Broth
  • 1 Teaspoon Dried Dill Seed
  • 1/2 Cup Half and Half
  • Salt and Pepper to taste

Directions:

In a large skillet melt butter and brown the chicken.  Add onions, celery to the chicken and sauté for an additional 5 mins, until tender. Add chicken, onions, celery, carrots, corn, potato soup, chicken broth, salt, pepper, and the dill seed to the Crock-Pot. Cover and cook on low for 5 to 6 hours. (Feel free to add a splash more chicken broth if it looks too thick after a couple hours of cooking)

During the last 10 min stir in the half and half.

Add a loaf a fresh French bread for dipping!