Chicken Corn Chowder
- Ready In:
- 3hrs 50mins
- Ingredients:
- 12
- Yields:
-
12 bowls
ingredients
- 2 (1474.17 g) can cream of chicken soup
- 6 boneless skinless chicken breasts
- 709.77 ml frozen corn
- 236.59 ml frozen peas
- 4 large carrots, sliced
- 6 round white potatoes, peeled and cubed
- 2 medium onions, diced
- 59.14 ml ground cumin
- salt
- celery salt
- pepper
- 118.29-177.44 ml water (only necessary if you do this on the stove instead of a slow cooker)
directions
- Boil chicken breasts and cumin until chicken is no longer pink in the middle and the juices run clear.
- While chicken is cooking combine all other ingredients in a mixing bowl or slow cooker and mix together.
- When chicken is done cooking, place it on a plate in the freezer for 10 minutes to cool it down.
- When chicken is cool enough to handle, shred it with a fork or with your hands.
- Place all items in slow cooker, sprinkle with salt, celery salt, and pepper to taste, and cook on high for 3 1/2 hours, or until potatoes and carrots are softened to your taste (7 hours on low).
- Serve with crackers or buttered bread.
- OR.
- Place all items in cooking pot, sprinkle with salt, celery salt, and pepper to taste, and simmer on medium-low heat for 2 1/2- 3 hours or until potatoes and carrots are softened to your liking.
- Serve with crackers or buttered bread.
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RECIPE SUBMITTED BY
Morrison
Grand Rapids, 62