Judging from the depth of the footprints I see outside my window, we got about six inches of snow yesterday and last night. I could be very wrong, but that's the story I'm sticking with. (Get it? "Sticking?" I crack me up.)

So it's glitteringly, gorgeously, powderly snowy outside, and I've just put this recipe into the crock pot (leaving out Jeremy's nemesis, the evil green celery, of course).

(I'm all about maintaining my healthy eating resolutions; can you tell?)

Chicken Corn Chowder
from SouthernFood.About.Com

Ingredients:
•2 tablespoons butter
•1 1/2 lbs chicken tenders, cut into 1/2-inch cubes
•1/2 cup chopped onion
•2 ribs celery, sliced
•2 small carrots, sliced
•2 cups frozen corn kernels
•2 cans cream of potato soup
•1 1/2 cups chicken broth
•1 teaspoon dried dill weed
•1/2 cup half and half or evaporated milk
Preparation:
In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender. Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill to slow cooker. Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender. During the last 10 minutes, stir in the half and half or evaporated milk.

Serves 8.


MMMM, I can't wait for supper tonight!