Country Chicken Chowder
  • Servings: 4
  • 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)
  1. Cut chicken into 1/2-inch pieces
  2. Melt butter in large saucepan over medium-high heat. Add chicken; cook and stir 5 minutes.
  3. 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.
  4. Yield: 4 servings
  5. 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.