Recipe: Easy Chicken and Corn Chowder
For 4 Persons
Category: Cheese, Chicken, Corn, Crockpot, Soups
1/2 c Carrot; shred
1 c Milk
1/2 c Chicken broth
1/4 ts Pepper
1 md Potato; peel; 1/2" dice
4 md Green onions; chop fine
1/2 lb Chicken breast; bone; skin,
-1" dice
2 cn Cream-style corn; 15oz ea
1/2 c Monterey Jack; shred
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 3-1/2 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 1/4 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@prodigy.com. 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
-----
back