recommend adding it about 30 minutes before serving because of the curdled look of the soup (taste is not affected). Mix all ingredients except cheese in 3-1/2 to 4-qt slow cooker. Cover and cook on Low setting 5-6 hours or until potato is tender and chicken is no longer pink in center. Stir well before serving; sppon into individual serving bowls. Top each serving with 2 tb cheese. Note-If you like a thicker chowder, try adding 1/4 c instant mashed potato flakes 5 minutes before serving. Turn the cooker to High and cook uncovered until chowder has thickened and flakes have dissolved. 355 cal; 8 gr fat; 20% fat.
Geffen vghc42a@prodigy. Com. I made this 10-25-96 and it was quick and delicious. I chopped the potato into a fine dice and added about 6 cloves minced garlic and used 1 can of chicken broth. I also omitted the cheese-the soup is good and the extra calories are not needed. Lynn Thomas.
