Tuna Potato And Corn Chowder Recipe
Ingredients
| Healthy chicken | 2 Cup (16 tbs) | |
| Cream and mushroom soup | 1 Can (10oz) | |
| Hot water | 1 Cup (16 tbs) | |
| 1 1/2 teaspoons dried dill weed | ||
| Black pepper | 1/8 Teaspoon | |
| 1 1/2 cups frozen whole-kernel corn, thawed | ||
| 3/4 cup diced cooked potatoes | ||
| White tuna | 2 Can (10oz), drained, flaked | |
| Evaporated milk | 1 1/2 Cup (16 tbs) | |
| Instant potato flakes | 2/3 Cup (16 tbs) | |
Directions
Spray a slow cooker container with butter-flavored cooking spray.
In prepared container, combine chicken broth, mushroom soup, and water.
Stir in dill weed and black pepper.
Add corn, potatoes, and tuna.
Mix well to combine.
Cover and cook on HIGH for 2 hours.
Stir in evaporated skim milk and potato flakes.
Re-cover and continue cooking on HIGH for 30 minutes.
Mix well before serving.
In prepared container, combine chicken broth, mushroom soup, and water.
Stir in dill weed and black pepper.
Add corn, potatoes, and tuna.
Mix well to combine.
Cover and cook on HIGH for 2 hours.
Stir in evaporated skim milk and potato flakes.
Re-cover and continue cooking on HIGH for 30 minutes.
Mix well before serving.
Chef
