Susan shares
Crock Pot Chicken Corn Chowder
When all of the family is together, it is nice to have a few meals that are ready for a period of time and everyone eats when they are ready. This recipe fits that description nicely.
1 pound chicken tenders, cut in pieces
1 tablespoon butter
2 celery ribs, chopped
1/2 cup onion, chopped
2 carrots, chopped
3 potatoes, cut in cubes
1 (15 ounce) cans corn kernels, drained
1 (14 ounce) cans chicken broth
1 (12 ounce) cans evaporated milk
1 cup cheddar cheese, shredded
Salt and pepper
Lightly brown chicken pieces in butter and set aside. Sauté the onion and celery. Place carrots, potatoes, onion, celery and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper to taste.
Turn crock pot to low and cook 4 to 5 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir lightly to allow cheese to melt.
If you prefer thicker chowder, add 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.
Serve with crusty bread and enjoy.
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