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
- 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
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!