Chicken Corn Chowder



2 Tablespoons olive oil
1 ½ pounds boneless uncooked chicken, cut into ½ -inch cubes (or leftover chicken)
1 medium onion, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 cups frozen corn
2 cans (16-ounce), low sodium cream of potato soup
1 ½ cups chicken broth
½  cup low-fat (or nonfat) milk
Pinch of salt and pepper

  1. Heat the oil in a large skillet.  Brown the chicken.  Transfer the chicken to a slow cooker.
  2. Add the onions and celery to skillet and saute for about 3 to 4 minutes, until just tender.  Add the onions, celery, carrots, corn, soup, chicken broth, salt and pepper to the slow cooker.
  3. 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 milk.

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