Chicken Corn Chowder

Makes 8 servings

Ingredients

■ 2 tablespoons butter or margarine

■ All-purpose seasoning salt to taste

■  1½ pounds chicken tenders, cut into  ½-inch cubes

■ 2 small onions, chopped

■ 2 celery ribs, sliced

■ 2 small carrots, sliced

■ 2 cups frozen sweet corn, thawed

■  2 (10.75-ounce) cans cream of potato soup

■ 1½ cups chicken broth

■ 1 teaspoon dill weed

■ ½ to 1 cup half-and-half

■ Salt and white pepper, to taste

Instructions

Melt the butter in a large skillet over medium heat and sprinkle in the allpurpose seasoning. Add the chicken and sauté until lightly browned. Transfer the chicken to the slow cooker. Add the next seven ingredients, cover with the lid, and cook on low for 5 to 6 hours, or until the chicken is done and the vegetables are tender. During the last 15 minutes of cooking, add the half-and-half and adjust  seasonings to taste.

—recipe contributed by Michael Gulan