*  Exported from  MasterCook  *

                          Corny Chicken Chowder

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Crockpot                         Soups
                Chicken                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Chicken breast halves -- skin
   1      large         Onion -- chop
   4      medium        Carrots -- slice
   4      medium        Red potatoes -- dice
     1/4  cup           Parsley -- chop
     1/4  cup           Canned tomato sauce
   2      cans          Chicken broth
   1      can           Whole kernel corn -- drain
  17      ounces        Cn Cream style corn
   3      medium        Zucchini; cut l'wise -- slice
                        Salt & pepper
   1      tablespoon    Tapioca
     1/4  cup           Sour cream -- opt
     1/4  cup           Cream -- opt

Recipe by: Lynn Thomas DCQP82A Rinse chicken, pat dry and set aside. In a 5-6 qt.
 electric slow cooker (NOTE: if you have a smaller crockpot, use half the amount of
 vegetables), combine onion, carrots, potato, zucchini and 3 T. parsley.Place chicken 
on top, then combine tomato sauce and broth and pour overtop. Cover and cook at low 
setting until chicken and potato are very tender when pierced, about 7 1/2-8 hours
. During last hour of cooking, bone and cut up chicken. Add the corns, cut up chicken 
and tapioca. Turn heat to high.
Cover and cook 45 minutes more. Combine sour cream and cream. Stir some of the
 hot liquid from the crockpot into the cream mixture. Stir into soup and let heat 15 min. 
NOTE: if you do not want to use the cream/sour cream mixture, skip step #5 and cook
 soup for the final 15 min. Season to taste and sprinkle with remaining 1 T. parsley. 6-8 servings.

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