More Great Recipes: Chowder | Soup

Country Chicken Chowder

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Member since 2008

Serves 4 | Prep Time | Cook Time


1 lb. chicken tenders
2 Tbls. butter
1 small onion, chopped
1 rib celery, sliced
1 small carrot, sliced
1 can cream of potato soup,undiluted
1 cup milk
1 cup frozen corn
1/2 tsp. dried dill weed (optional)

Cut chicken into 1/2-inch pieces

Melt butter in large saucepan over medium-high heat. Add chicken; cook and stir 5 minutes.

Add onion, celery and carrot; cook and stir 3 minutes. Stir in soup, milk, corn and dill; reduce heat to low. Cook about 8 minutes or until corn is tender and chowder is heated through. Add salt and pepper to taste.

Yield: 4 servings

Tip: For a special touch, garnish soup with croutons. For a hearty winter meal, serve the chowder in hollowed-out toasted French rolls or small round sourdough loaves.

Pairs Well With


This sounds really good. I like the idea of dill. It gives a different kind of taste.

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