Slow Cooker Chicken and Corn Chowder
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- 6-8 slice
- 2 Tbsp
- reserved bacon grease or butter/margarine
- boneless skinless chicken breasts or pre-cooked rotisserie chicken
- 1 medium
- onion, chopped
- 1 bunch
- green onions, sliced thin, divided
- ribs celery, sliced as thick as you like
- carrots, peeled & diced about 1/2 inch
- 1 can(s)
- whole kernel corn, drained or 2 cups frozen corn
- 1 can(s)
- creamed corn
- 3 large
- russet potatoes
- 3 can(s)
- low sodium chicken broth
- 1 1/2 c
- heavy cream
- salt, black & red pepper to taste
- 1 tsp
- dried dill weed (optional)
1Wash the potatoes well and pierce the skin several times with a fork. Microwave until potatoes are almost cooked, still a little firm and not too soft. Set aside to cool.
2In a large skillet fry the bacon until crispy and set aside to drain on paper towel lined plate. Remove all but 2 tablespoons of the bacon grease, or use 1 tablespoon each of reserved bacon grease and butter. Brown the chicken tenders on both sides and remove to a plate; set aside to cool. You can also use a rotisserie chicken to save even more time.
3To the remaining drippings add onions, two-thirds of the green onions and celery to skillet, season with salt and pepper, and sauté for about 3 to 4 minutes, until just tender. Add garlic and sauté another minute but don't brown garlic. Add vegetables to crock pot, along with carrots, corn, chicken broth and (optional) dill weed to the crock pot and set the temperature to high.
5Peel the potatoes and roughly mash two of them - not too fine. Chop the third potato into 1/2 to 1 inch dices. Add potatoes and chicken pieces to the crock pot and stir well.
6Cover and cook on low for 7-8 hours. During the last 15 minutes, stir in the heavy cream. Taste and adjust seasonings as needed. If the chowder is thicker than you like, add a little chicken broth or water until it reaches the consistency that you like.
8*NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.
For an added kick, add 1 lb cooked Louisiana crawfish tails about 30 minutes before serving. DON'T use crawfish from China or Spain.