Tuna Potato And Corn Chowder
|Canned chicken broth||16 Ounce (Healthy Request, 1 Can, 2 Cups)|
|Cream of mushroom soup||10 3⁄4 Ounce (1 Can Healthy Request)|
|Hot water||1 Cup (16 tbs)|
|Dried dill weed||1 1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Frozen whole kernel corn||1 1⁄2 Cup (24 tbs), thawed|
|Diced cooked potatoes||3⁄4 Cup (12 tbs)|
|Canned white tuna||12 Ounce, drained, flaked (Packed In Water, Two 6 Ounce Cans)|
|Evaporated skim milk||12 Fluid Ounce (1 1/2 Cups, 1 Can, Carnation)|
|Instant potato flakes||2⁄3 Cup (10.67 tbs)|
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.