Chicken Corn Chowder

Name: Chicken Corn Chowder
Ingredients: 2 (26 ounce) cans cream of chicken soup; 6 boneless skinless chicken breasts; 3 cups frozen corn; 1 cup frozen peas; 4 large carrots, sliced; 6 round white potatoes, peeled and cubed; 2 medium onions, diced; 14 cup ground cumin; salt; celery salt; pepper; 12-34 cup water (only necessary if you do this on the stove instead of a slow cooker)

12 ingredients

9 steps

Ingredients

2 (26 ounce) cans cream of chicken soup
6 boneless skinless chicken breasts
3 cups frozen corn
1 cup frozen peas
4 large carrots, sliced
6 round white potatoes, peeled and cubed
2 medium onions, diced
14 cup ground cumin
salt
celery salt
pepper
12-34 cup water (only necessary if you do this on the stove instead of a slow cooker)

Directions

1

Boil chicken breasts and cumin until chicken is no longer pink in the middle and the juices run clear.
2

While chicken is cooking combine all other ingredients in a mixing bowl or slow cooker and mix together.
3

When chicken is done cooking, place it on a plate in the freezer for 10 minutes to cool it down.
4

When chicken is cool enough to handle, shred it with a fork or with your hands.
5

Place all items in slow cooker, sprinkle with salt, celery salt, and pepper to taste, and cook on high for 3 1/2 hours, or until potatoes and carrots are softened to your taste (7 hours on low).
6

Serve with crackers or buttered bread.
7

OR.
8

Place all items in cooking pot, sprinkle with salt, celery salt, and pepper to taste, and simmer on medium-low heat for 2 1/2- 3 hours or until potatoes and carrots are softened to your liking.
9

Serve with crackers or buttered bread.