Serves: 9
Total Calories: 412
Melt butter in a skillet over medium heat; cook chicken until golden. Combine chicken and remaining ingredients except half-and-half and garnish in a slow cooker. Cover and cook on high setting for 4 hours, until carrots are tender. Turn slow cooker off; stir in half-and-half. Let stand for 5 to 10 minutes, until warmed through. Garnish with croutons and a sprinkle of dill weed, if desired.
Tip: Add mild-flavored fresh herbs like marjoram and parsley to soups and stews near the end of cooking time…they won't lose their delicate flavor.
This Chicken Corn Chowder recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
