Slow Cooker Chicken Corn Chowder -

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Slow Cooker Chicken Corn Chowder

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By Wendy Louise

Posted July 23rd, 2007

This article is reprinted with permission from The Complete Crockery Cookbook: Create Spectacular Meals in Your Slow Cooker (The Complete Crockpot Cookbook, 1), by Wendy Louise, (2003, Sourcebooks, Inc.)

The Complete Crockery Cookbook: Create Spectacular Meals in Your Slow Cooker (The Complete Crockpot Cookbook, 1)

Servings:	8
Author Notes:	Slow cookers can help you put healthy fare on the table, without a lot of time in the kitchen. They are the perfect solution for today's busy families.
Ingredients:	2 tablespoons butter or margarine an all-purpose seasoning to taste 1 1/2 pounds chicken tenders, cut into 1/2 -inch cubes 2 small onions, chopped 2 celery ribs, sliced 2 small carrots, sliced 2 cups frozen sweet corn, thawed 2 cans cream of potato soup 1 1/2 cups chicken stock 1 teaspoon dried dill weed 1/2 -1 cup half-and-half salt and white pepper to taste
Instructions:	In a large skillet melt the butter and sprinkle in an all-purpose seasoning to taste. Add the cubed chicken and sauté till lightly browned. Transfer the chicken to the slow cooker. Add the next seven ingredients to the slow cooker, cover with lid and cook on low setting 5-6 hours, or until chicken is done and veggies are tender. During the last 15 minutes of cooking add the half-and-half cream and adjust the seasoning to taste with salt and white pepper. Recipe contribution by Michael Gulan, Champion Press Ltd. Publishing Assistant A Tip from the Kitchen A pat of butter swirled into a soup, sauce or stew at the very last minute adds depth and hidden flavor to the dish. It's just one little pat! French cooks have used this secret for years -- 'finishing' their sauce with a little swirl of butter. Used sparingly, it's a nice addition to your repertoire.