| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Chicken, Corn, Crockpot, Soups | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Carrot; shred |
| 1 | c | Milk |
| 1/2 | c | Chicken broth |
| 1/4 | ts | Pepper |
| 1 | md | Potato; peel; 1/2" dice |
| 4 | md | Green onions; chop fine |
| 1/2 | lb | Chicken breast; bone; skin, 1" dice |
| 2 | cn | Cream-style corn; 15oz ea |
| 1/2 | c | Monterey Jack; shred |
INSTRUCTIONS
NOTE: The recipe calls for the milk to be added at the beginning. I would recommend adding it about 30 minutes before serving because of the curdled look of the soup (taste is not affected). Mix all ingredients except cheese in 3-1/2 to 4-qt slow cooker. Cover and cook on LOW setting 5-6 hours or until potato is tender and chicken is no longer pink in center. Stir well before serving; sppon into individual serving bowls. Top each serving with 2 tb cheese. NOTE-If you like a thicker chowder, try adding 1/4 c instant mashed potato flakes 5 minutes before serving. Turn the cooker to HIGH and cook uncovered until chowder has thickened and flakes have dissolved. 355 cal; 8 gr fat; 20% fat. Source: Casseroles & One Dish Meals. MM Waldine Van Geffen vghc42a@prodigy.com. I made this 10-25-96 and it was quick and delicious. I chopped the potato into a fine dice and added about 6 cloves minced garlic and used 1 can of chicken broth. I also omitted the cheese--the soup is good and the extra calories are not needed. Lynn Thomas. NOTES : Bobbie's Notes: This is super easy and only takes one large chicken breast half. Recipe by: Casseroles & One Dish Meals Posted to Bakery-Shoppe Digest V1 #225 by Roberta Banghart <bobbi744@sojourn.com> on Sep 08, 1997
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