Chicken Corn Chowder #2
- 3 c. cooked chicken, diced
- 2 c. carrots, peeled and sliced
- 2 12-oz. cans sweet corn & diced peppers
- 2 10-3/4 oz. cans cream of potato soup
- 4 c. milk
- 2 cubes chicken bouillon
- 1/2 t. celery seed
- salt and pepper to taste
- 8-oz. pkg. shredded Mexican blend cheese
Adapted from gooseberrypatch.com
Combine all ingredients except cheese in a slow cooker. Cover and cook on low setting for 4 to 5 hours. Stir in cheese just before serving.
Makes 8 to 10 servings.