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Crockpot Chicken and Corn Chowder

User Rating4.8 out of 5 (9 Reviews)  Write a Review

By Diana Rattray, About.com

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Scroll down to see more chowder recipes.

Ingredients:

  • 2 tablespoons butter
  • 1 1/2 lbs chicken tenders, cut into 1/2-inch cubes
  • 1/2 cup chopped onion
  • 2 ribs celery, sliced
  • 2 small carrots, sliced
  • 2 cups frozen corn kernels
  • 2 cans cream of potato soup
  • 1 1/2 cups chicken broth
  • 1 teaspoon dried dill weed
  • 1/2 cup half and half or evaporated milk

Preparation:

In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or evaporated milk.

Serves 8.

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Soup and Stew Recipes
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Crockpot Stew Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
October 15, 2009By susanayoung
"I read all the reviews and this is what I did differently. I used a bag of frozen diced chicken---a bag of frozen chopped onions---1/2 bag of shredded carrots (salad area of store)-----two cans creamed corn---3 cans cream of potato soup----1/2 cup low fat evaporated milk. The rest of the ingredients were the same. The soup was thick, delicious, and WONDERFUL!!"

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