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Chicken Chowder




Source of Recipe


Unknown


List of Ingredients




1 1/4 pounds boneless skinless chicken breast halves or turkey
8 small new red potatoes, cut into 1-inch pieces
1 large (1 cup) onion, chopped
1 (16-ounce) package frozen mixed vegetables
2 (14-ounce) cans chicken broth
1 1/2 teaspoons dried marjoram leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1 cup milk
2 tablespoons cornstarch
1 (8-ounce) container onion and chive-flavored cream cheese, softened

Topping Ingredients:
2 tablespoons Butter
1/2 cup dried breadcrumbs


Recipe



Combine all chowder ingredients except milk,cornstarch and cream cheese in slow cooker.
Cover; cook on low heat setting for 6 to 8 hours, or high heat setting for 4 to 5 hours, until potatoes are tender.
Combine milk and cornstarch in small bowl until smooth; gradually stir into chicken mixture.
Cover; cook on high heat setting for 15 to 30 minutes or until mixture is thickened.

Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs.
Cook over medium heat,stirring constantly, until golden brown (4 to 5 minutes).
Set aside.
Just before serving, stir cream cheese into chowder until melted.
To serve, sprinkle each serving with 1 tablespoon topping.