When late summer begins to turn into fall, I know that not only is it time to whip up some delicious comfort food, but also that the easiest way to cook is often with the Crock Pot. There is no better feeling than having dinner cooking away in a clean kitchen by 11am. The entire house smells like delicious food, and I can put my feet up or get other chores done when my son goes down for his nap.
One of my go-to recipes is this great Chicken and Corn chowder that is easy and delicious. This usually makes enough for us to have for two meals, unless we are especially hungry. Even so, there is always at least enough left over for a bowl at lunch the next day.
This recipe also has a few shortcuts. It calls for two cans of cream of potato soup. Generally I’m not a big fan of canned soup as an ingredient, but I make an exception with this recipe because it is just so, so easy. I’m sure you could find substitutions online if you prefer not to add any processed food to your soup.
The second shortcut is my own: if I shop for the ingredients at Trader Joe’s, I pick up a package of their Mirepoix–carrots, celery, and onions already cut up and ready to go! It just saves some time.
First, I cut chicken tenders into small pieces and brown them quickly in a pan. You don’t have to cook the chicken all the way–just get a nice crisp brown on the outsides.
While the chicken is browning, I mix the potato soup, chicken broth, corn, dill, and black pepper in the crock pot.
Once the chicken is brown, I add it to the Crock Pot along with the carrots. Then, I quickly saute the celery and onion in the hot pan with a little extra oil until they are crisp-tender.
Finally, the celery and onion go into the Crock Pot and the soup gets a good stir.
Right before serving, I stir in half a cup of half and half.
My soup is done after about 6 hours on low, or 3-4 hours on high. I love it served with lots of crusty bread and some delicious wine.
- 2 tablespoons butter (or oil) for browning
- 1 1/2 lbs chicken tenders cut up
- 1/2 cup chopped onion
- 2 ribs celery, sliced
- 2 small carrots, sliced
- 2 cups frozen corn
- 2 cans cream of potato soup
- 1 1/2 cups chicken broth
- 1 teaspoon dried dill weed
- 1/2 cup half and half
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