From
Internet
Prep Time
20 min
Cook Time
7 hours
Ingredients
3 small chicken breasts
2 tablespoons of butter
3 stalks of celery
3/4 c. chopped onion
4 carrots
5 or 6 potatoes, cubed
1 can creamed corn
6 oz. frozen corn (half bag)
2 (14 oz.) cans of chicken broth
2 (12 oz.) cans of evaporated milk
2 c. shredded cheddar cheese
1 tsp. parsley
salt and pepper
Directions
Lightly brown chicken pieces in butter and set aside. Saute onion and celery.
Place carrots, potatoes, onion, celery and corn in crock pot; put chicken pieces on top.
Add chicken broth. Add parsley and salt and pepper (to taste).
Turn crock pot to low and cook 6 to 7 hours.
During last 20 minutes of cooking add evaporated milk and cheese.
Stir lightly to allow cheese to melt.
Variations
If a thicker chowder is desired, add - 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.