- 1 lb. chicken tenders, cut in pieces
- 1 tablespoon butter
- 2 celery ribs, chopped
- ½ cup onion, chopped
- 2 carrots, chopped
- 3 potatoes, cut in cubes
- 1 (15 ounce) can corn kernels, drained
- 1 (14 ounce) can chicken broth
- 12 ounces Heavy Cream
- 1 cup cheddar cheese, shredded
- salt and pepper
ingredients
directions
1. Lightly brown chicken pieces in butter and set aside. Saute onion and celery. |
2. Place carrots, potatoes, onion, celery and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper (to taste). |
3. 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. |
4. Note: If a thicker chowder is desired, add -- 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening. |
5. Serve with crusty bread and enjoy!. |
Keywords
kev, alan
