It's been so cold lately that our biggest cravings have been warm comfort foods. I imagine a lot of you have felt this way, too. With this in mind, here is a yummy recipe that you might want to try sometime soon. By the way, it's # 36 for the year.

                                                            Chicken Corn Chowder

1 Pound boneless, skinless Chicken Breast or Chicken Tenderloins; cut into small chunks.
1 Pound frozen Corn
2 Cans Cream Style Corn.
2 Tablespoons Butter.
2 Low-Sodium Chicken Bouillon Cubes .
2 Cans Low-Sodium Chicken Broth.
2 Cans Evaporated Milk.
Salt or Salt Substitute to taste.
Pepper to taste.

Put all of the ingredients except the Evaporated Milk in the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add the Evaporated Milk during the last 1-2 hours of cooking time.