Seems like we went from summer one day, to fall the next. Our nights and morning are cooler, leaves are beginning to change and it is dark when I get up for work. I do love the fall and the change of seasons. I just wish one season in particular didn't last so long around here, but I am not going to even mention which one.
With the change of season, comes changes in the menu. It's a great season to start fixing soup. And with the busy schedule we have for the few weeks, soup in the crockpot is a must a time or two during the week. Today I tried a new recipe and everyone loved it....hurray for unanimous menu choices. I put everything into the crock pot around 2 and let it cook while we were at practice and Chris' & Lauryn's volleyball game. When we got home, it smelled so yummy. After buttering up broiling some cheese toast, we were good to go.
Chicken Corn Chowder
2 tablespoons butter
1 1/2 lbs chicken tenders, cut into 1/2-inch cubes
1/2 cup chopped onion
2 ribs celery, sliced
2 small carrots, sliced
2 cups frozen corn kernels
2 cans cream of potato soup
1 1/2 cups chicken broth
1 teaspoon dried dill weed
1/2 cup half and half or evaporated milk
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or evaporated milk.
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