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Crockpot Chicken and Corn Chowder
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

This chowder is quick and easy to prepare, and the slow cooker makes it great for an everyday family meal. This recipe is easily doubled for a larger family meal.
• 1 can (10 3/4 ounces) cream of potato soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken
• 1 can (12 to 15 ounces) whole kernel corn, drained
• 1 cup chicken broth
• 1/4 cup diced red bell pepper or roasted red bell pepper
• 1 can chopped mild green chile
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon dried leaf thyme
• 1 cup milk
Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot. Cover and cook on LOW for 4 to 5 hours. Add milk and cook for about 30 minutes longer, or until hot.
Serves 4 to 6.

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