Easy chicken and corn chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Carrot; shred |
| 1 | cup | Milk |
| ½ | cup | Chicken broth |
| ¼ | teaspoon | Pepper |
| 1 | medium | Potato; peel; 1/2\" dice |
| 4 | mediums | Green onions; chop fine |
| ½ | pounds | Chicken breast; bone; skin, 1\" dice |
| 2 | cans | Cream-style corn; 15oz ea |
| ½ | cup | Monterey Jack; shred |
Directions
NOTE: The recipe calls for the milk to be added at the beginning. I would recommend adding it about 30 minutes before serving because of the curdled look of the soup (taste is not affected). Mix all ingredients except cheese in 3-½ to 4-qt slow cooker. Cover and cook on LOW setting 5-6 hours or until potato is tender and chicken is no longer pink in center. Stir well before serving; sppon into individual serving bowls. Top each serving with 2 tb cheese. NOTE-If you like a thicker chowder, try adding ¼ c instant mashed potato flakes 5 minutes before serving. Turn the cooker to HIGH and cook uncovered until chowder has thickened and flakes have dissolved. 355 cal; 8 gr fat; 20% fat. Source: Casseroles & One Dish Meals. MM Waldine Van Geffen vghc42a@.... I made this 10-25-96 and it was quick and delicious. I chopped the potato into a fine dice and added about 6 cloves minced garlic and used 1 can of chicken broth. I also omitted the cheese--the soup is good and the extra calories are not needed. Lynn Thomas.
NOTES : Bobbie's Notes: This is super easy and only takes one large chicken breast half.
Recipe by: Casseroles & One Dish Meals Posted to Bakery-Shoppe Digest V1 #225 by Roberta Banghart <bobbi744@...> on Sep 08, 1997