Country Chicken Chowder
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.