Recipe #242.
                                                          Chicken Corn Chowder

2-3 Pounds Chicken Tenderloins; cut into small cubes.
2 Pounds Frozen Corn.
1/2 Onion; chopped.
2-3 Low Sodium Chicken Bouillon Cubes.
2 Cans Reduced Sodium Cream of Chicken Soup.
2 Cans of Water.
2 Cans of Reduced Sodium Chicken Broth.
Enough Water to finish filling the Crock-Pot at least 3/4 full.

Put all of the ingredients into the Crock-Pot.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.