Chicken Corn Chowder

Serves: 9
Total Calories: 412


2 tablespoons butter
2 boneless, skinless chicken breasts, diced
2 onions, chopped
2 stalks celery, sliced
1 (16-ounce) package baby carrots, halved
4 cups frozen corn, thawed
4 (10 3/4-ounce) cans cream of potato soup
3 cups chicken broth
1 teaspoon dill weed
1 cup half-and-half
1 Optional: croutons, additional dill weed


Melt butter in a skillet over medium heat; cook chicken until golden. Combine chicken and remaining ingredients except half-and-half and garnish in a slow cooker. Cover and cook on high setting for 4 hours, until carrots are tender. Turn slow cooker off; stir in half-and-half. Let stand for 5 to 10 minutes, until warmed through. Garnish with croutons and a sprinkle of dill weed, if desired.

Tip: Add mild-flavored fresh herbs like marjoram and parsley to soups and stews near the end of cooking time…they won't lose their delicate flavor.

Nutritional Facts:

Serves: 9
Total Calories: 412
Calories from Fat: 74

This Chicken Corn Chowder recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

More Recipes from the Comfort Foods Cookbook:
Homemade Chicken Broth
Grandma's Chicken Noodle Soup
Marie's Vegetable Soup
Chicken Pot Pie Soup
Baked Potato Soup
Slow-Cooker Potato Soup
Rainy-Day Tomato Soup
Heavenly Hot Ham & Cheese
Biffiny's Baked Chili
Mother's Flourbread
That Yummy Bread
Creamy Split Pea Soup
Chicken Corn Chowder
Sloppy Joes
Philly Cheesesteak Sandwiches
Cheeseburger Soup
Cheddar Cheese Soup
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Grilled Bacon-Tomato Sandwiches
Cheesy Hashbrown Soup
Dan's Broccoli & Cheese Soup
Cream of Broccoli Soup
Cream of Wild Rice Soup
Black Bean Soup
Reuben Soup
Polish Sausage Stew
Quick & Creamy Vegetable Soup
BBQ Beef Sandwiches
Slow-Cooked Pulled Pork
Pasta e Fagioli
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