INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 344
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 53.1mg
Sodium: 852.5mg
Potassium: 805.2mg
Carbohydrates: 56.1g
Fiber: 4.1g
Sugar: 8.9g
Protein: 25.5g