Chicken-Corn Chowder
Ingredients
pound chicken tenders cut into ½" cubes
2 smalls onions chopped
2 smalls carrots sliced
2 cups frozen corn
2 cans cream of potato soup
cup chicken broth
1 teaspoon dried dill weed
cup half-and-half
Preparation
1
2
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.
Tools
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Yield:
24.0 servings
Added:
Thursday, February 11, 2010 - 4:40pm
