Recipe - Easy Chicken And Corn Chowder

One half cup Carrot; shred
1 cup Milk
One half cup Chicken broth
One fourth teaspoon Pepper
1 md Potato; peel; 1/2" dice
4 md Green onions; chop fine
One half pound Chicken breast; bone; skin,
1" dice
2 cn Creamstyle corn; 15oz ea
One half cup Monterey Jack; shred

NOTE: The recipe calls for the milk to be added at the beginning. I would
recommend adding it about 30 minutes before serving because of the curdled
look of the soup (taste is not affected). Mix all ingredients except cheese
in 3One half to 4qt slow cooker. Cover and cook on LOW setting 56 hours or
until potato is tender and chicken is no longer pink in center. Stir well
before serving; sppon into individual serving bowls. Top each serving with
2 tablespoon cheese. NOTEIf you like a thicker chowder, try adding One fourth cup instant
mashed potato flakes 5 minutes before serving. Turn the cooker to HIGH and
cook uncovered until chowder has thickened and flakes have dissolved. 355
cal; 8 gr fat; 20% fat. Source: Casseroles & One Dish Meals. MM Waldine Van
Geffen vghc42a@prodigy.com. I made this 102596 and it was quick and
delicious. I chopped the potato into a fine dice and added about 6 cloves
minced garlic and used 1 can of chicken broth. I also omitted the
cheesethe soup is good and the extra calories are not needed. Lynn
Thomas.

NOTES : Bobbie's Notes: This is super easy and only takes one large chicken
breast half.
Recipe by: Casseroles & One Dish Meals

Posted to BakeryShoppe Digest V1 #225 by Roberta Banghart
bobbi744@sojourn.com on Sep 08, 1997