Chicken Chowder
Serving Size / Yield
6 servings
Ingredients
- 1 1/2 lbs. boneless, skinless chicken breast halves
- 2 Tbs. butter
- two 10-oz. cans cream of potato soup
- one 14-oz. can chicken broth
- one 8-oz. pkg. frozen whole kernel corn
- 1 onion, sliced
- 2 ribs celery, sliced
- one 10-oz. pkg. frozen peas and carrots, thawed
- 1/2 tsp. dried thyme leaves
- 1/2 C. half-and-half cream
Directions
Cut chicken into 1-inch strips. In a skillet, brown chicken strips in butter and transfer to large crockpot. Add potato soup, broth, corn, onion, celery, peas, carrots, and thyme. Stir. Cover and cook on low for 3-4 hours or until vegetables are tender. Turn off heat, stir in half-and-half, and set aside for 10 minutes before serving.
