slow cooker chicken, corn and potato chowder
(1 RATING)
Store bought rotisserie chicken works great with this recipe as well as left over turkey. I usually serve it with a loaf of italian or french bread and butter. Would be tasty topped with crumbled bacon or grated sharp cheddar.
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prep time
15 Min
cook time
4 Hr 30 Min
method
Slow Cooker Crock Pot
yield
6 serving(s)
Ingredients
- - 1 (49 oz) can chicken broth
- - 1 small onion, chopped
- - 3 c potatoes peeled/cut into ½“ dice
- - 1 (15 oz) can corn, drained
- - ¼ c all-purpose flour
- - 2 tsp dried dill weed
- - ½ c heavy cream
- - ¼ tsp garlic powder
- - black pepper to taste
- - salt to taste
- - 2/3 c instant mashed potato buds
- - 3 c cooked cubed/shredded chicken
How To Make slow cooker chicken, corn and potato chowder
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Step 1In an electric slow cooker, combine the broth, flour, onion, potatoes, and dill weed. Cover and cook on low about 4 hrs or until potatoes are just tender.
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Step 2Ladle about 1 1/2 cups potatoes and broth into a blender. Pulse until smooth, adding extra broth if needed. Return to slow cooker.
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Step 3Increase heat setting to high. Stir in corn, cream, garlic, pepper, potato buds, and chicken meat. Cover and cook on high about 30 minutes until slightly thickened.
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Step 4Season with salt to taste.
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