1 lb chicken tenders
2 tbsp butter
1 small onion, chopped
1 celery rib, sliced
1 small carrot, sliced
1 can (10 3/4-oz) cream of potato soup
1 cup milk
1 cup frozen corn
1/2 tsp dried dill weed
Salt and freshly ground black pepper, to taste
Toasted croutons for garnish, optional
Cut chicken into 1/2-inch pieces.
Melt butter in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until no longer pink.
Add the onion, celery, and carrot; cook, stirring, about 3 minutes. Stir in the soup, milk, corn and dill; reduce heat to low and cook 8-10 minutes until corn is tender and chowder is heated through. Stir in salt and pepper.
Ladle into serving bowls and garnish with croutons, if desired.
1 small onion, chopped
1 celery rib, sliced
1 small carrot, sliced
1 can (10 3/4-oz) cream of potato soup
1 cup milk
1 cup frozen corn
1/2 tsp dried dill weed
Salt and freshly ground black pepper, to taste
Toasted croutons for garnish, optional
Cut chicken into 1/2-inch pieces.
Melt butter in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until no longer pink.
Add the onion, celery, and carrot; cook, stirring, about 3 minutes. Stir in the soup, milk, corn and dill; reduce heat to low and cook 8-10 minutes until corn is tender and chowder is heated through. Stir in salt and pepper.
Ladle into serving bowls and garnish with croutons, if desired.
 |
| file photo |
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.