Chicken Corn Chowder

• 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)

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.

cream of chicken soup, chicken breasts, frozen corn, frozen peas, carrots, white potatoes, onions, ground cumin, salt, celery salt, pepper, water

Taken from www.food.com/recipe/chicken-corn-chowder-206433 (may not work)