Chowder isn’t just for winter, and this version from A Zesty Bite is sure to become a summer staple. If you’ve got fresh corn on hand, this is the perfect dish to use it in (and if not, frozen works great too!).

1-1.5 pounds boneless skinless chicken breasts
1 1/2 cups diced celery
28 ounce can whole tomatoes, drained and rinsed
16 ounce package frozen corn
1 teaspoon minced garlic
32 ounces low sodium chicken broth
1 cup diced okra
1 1/4 cup half and half
2 teaspoons Italian seasoning
salt to season

1. Cut chicken into chunks and place into a large skillet over medium heat. Sear all the sides of the chicken and place into the slow cooker.

2. Add the celery, tomatoes, corn, garlic and chicken broth. Cook on low for 4 hours. Add the okra, half and half, Italian seasoning and salt and cook for an additional 30-45 minutes.

Note: If you use fresh corn just put it in when you add the okra.

This recipe and photo come courtesy of Meagan from A Zesty Bite. Hop over to her site to discover more easy meal ideas that also happen to be totally kid-approved.