Crock Pot Chicken Corn Chowder-Quick Version

• 2 tablespoons butter
• 2 boneless skinless chicken breasts
• 12 cup chopped onion
• 3 medium potatoes, cubed
• 2 stalks celery, Chopped
• 2 small carrots, Diced
• 1 (15 ounce) can creamed corn
• 1 cup frozen white corn
• 2 (10 3/4 ounce) cans cream of potato soup
• water, 1/2 soup can
• 1 teaspoon dill weed
• 1 teaspoon parsley
• 12 cup evaporated milk

1. Boil Chicken Breasts in water, you can add some bouillon for richer broth if you want.
2. While chicken is boiling, chop onion, carrots, celery, potatoes.
3. When chicken is cooked, remove from broth, add chopped veggies and boil until semi-tender.
4. When Chicken has cooled enough to handle either shred or chop into bite size pieces.
5. Spray crock pot liner with PAM.
6. Add 2 cans Cream of Potato Soup and water.
7. Add Can of Creamed Corn and Frozen Corn Kernels.
8. Add Cooked Chicken.
9. Add All Cooked Veggies along with broth.
10. Add Dill Weed and Parsley.
11. Cook on High for 2 hours.
12. After 2 hours ( or so) add 2 TBSP butter and evaporated milk.
13. Stir all together and cook for approx 10 minutes.
14. If chowder is not thick enough thicken by adding instant potato flakes until you reach the desired consistency.
15. Be sure when adding these you do it a little bit at a time and give them a couple of minutes to thicken up.
16. Serve with warm rolls and butter.

butter, chicken breasts, onion, potatoes, stalks celery, carrots, corn, frozen white corn, cream of potato soup, water, dill weed, parsley, milk

Taken from www.food.com/recipe/crock-pot-chicken-corn-chowder-quick-version-283417 (may not work)