Country Chicken Chowder

• 2 tablespoons butter
• 1 12 lbs boneless chicken breasts, cut into 1/2 inch pieces
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 2 small carrots, sliced
• 2 cups frozen corn
• 2 (10 3/4 ounce) cans cream of potato soup
• 3 cups reduced-sodium chicken broth
• 1 teaspoon dried dill weed
• 14 teaspoon lemon pepper
• salt
• 1 cup half-and-half

1. In a 6 quart soup pot, brown chicken in butter over medium high heat.
2. Stir in onion and celery and cook 2-3 minutes.
3. Add remaining ingredients, except half and half.
4. Bring to a boil, reduce heat and simmer 30 minutes.
5. Add Half and Half, heat through, and serve.

butter, chicken breasts, onion, stalks celery, carrots, frozen corn, cream of potato soup, chicken broth, dill weed, lemon pepper, salt

Taken from www.food.com/recipe/country-chicken-chowder-44493 (may not work)