Fast and easy made from left over chicken and can of condensed cream of potato soup. You add chopped celery, carrots, potato, onion, corn and milk. Finish off with a sprinkle of dill weed and soup crackers. Wonderful hearty meal anytime of the year. This is a recipe that you can make your own with using vegetables you have on hand and left over chicken.
Chicken Chowder (Cooking for Two)
- 1/2 cup chopped onion
- 1 rib celery chopped
- 1 carrot sliced
- 1 potato peeled and cut in bite size pieces
- 1 cup frozen corn
- 1 cup left over cooked chicken chopped in bite size pieces
- 1 can condensed cream of potato soup undiluted (10 3/4 ounces)
- 1/2 cup milk
- 2 tablespoons flour
- 1/8 teaspoon dried dill weed
- salt and pepper to taste
In a large sauce pan cook onion, celery, carrot, and potato with just enough water to cover the vegetables. Cook for 10-15 minutes, then add chicken, frozen corn, cream of potato soup and stir. In a small bowl mix milk and flour. When soup comes to a boil add milk mixture while stirring until smooth. If soup is too thick add more milk. Season with dill. salt and pepper. Serve warm with soup crackers.