The first soup we have made so far is Chicken Corn Chowder. We aren't making soup every day but we'll be making new and old recipes this month. Raul mentioned making lentils, black eye pea soup, this corn chowder and a clam chowder. So far I have a butternut squash and ginger shrimp recipe. Definitely will be making this chowder again. Goes great with garlic bread. I think I'll add that recipe too.
Hearty and delicious.
The recipe is after the jump.
Chicken Corn Chowder
This recipe is for a slow cooker but we just threw the ingredients in a pot and went from there. The celery was a little crunchy but I don't mind.
The book is called "Slow Cooker Recipe Collection" by Publications International, Ltd. Also, here is the Country Chicken Chowder Recipe:
2 tablespoons butter
1 1/2 pounds chicken tenders, cut into 1/2-inch pieces
2 small onions, chopped
2 ribs celery, sliced
2 small carrots, sliced
2 cups frozen corn
2 cans (10 3/4 ounces each) cream of potato soup
1 1/2 cups chicken broth
1 teaspoon dried dill weed
1/2 cup half-and-half
Melt butter in large skillet. Add chicken; cook until browned. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth and dill to slow cooker. Cover and cook on LOW 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
Turn off heat; stir in half-and-half. cover and let stand 5 to 10 minutes or just until heated through.
Note: For a special touch, garnish soup with croutons and fresh dill.
Makes 8 servings