Slow cooker Chicken-Corn Chowder

1
Pat Duran

By
@kitchenChatter

Betty Crocker recipe from Arlene Cummings says," the slow cooker does all the work for this rich and flavorful chowder , so you don't have to!

Rating:

★★★★★ 2 votes

Comments:
Serves:
12 servings
Prep:
20 Min
Cook:
4 Hr 15 Min
Method:
Slow Cooker Crock Pot

Ingredients

  • 6
    boneless skinless chicken breasts or thighs, cut into 1 inch cubes
  • 3 large
    new potatoes,peeled,cut into 1-inch cubes
  • 3 medium
    carrots, chopped
  • 3
    celery stalks, chopped
  • 1 medium
    red bell pepper, seeded, chopped
  • 1 bunch
    green onion,cleaned, and chopped green part too
  • 2 pkg
    12 oz. each fresh steamer niblets frozen corn
  • 4 1/2 oz
    can chopped green chiles, optional
  • 3 oz
    pkg. cream cheese, cut up
  • 2 c
    low sodium chicken broth
  • 2 1/2 c
    milk or cream
  • 1 c
    sherry wine
  • 3 Tbsp
    butter or margarine
  • 1 Tbsp
    granulated sugar
  • 1/2 c
    cream or milk
  • 2 Tbsp
    cornstarch or 1/4 c. instant potatoes
  • ·
    pepper to taste
  • 1/2 c
    crispy fried and crumbled bacon or real bacon bits

How to Make Slow cooker Chicken-Corn Chowder

Step-by-Step

  1. Mix all ingredient except bacon, instant potatoes,1/2 c. cream, or the cornstarch.
    Cover; cook on High heat setting about 4 hours or on low heat for 8 hours.
    In small bowl, beat 1/2 cup cream, cornstarch or the instant potatoes with a whisk until smooth. Stir mixture into slow cooker. Cover and cook 15 minutes longer.
    Season chowder to taste with pepper and salt. Garnish individual bowl of chowder with bacon.

Printable Recipe Card

About Slow cooker Chicken-Corn Chowder

Main Ingredient: Chicken
Regional Style: American




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