| 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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