Today I made Chicken Corn Chowder in the Crockpot. I love being able to smell dinner cooking all day and looking forward to just dishing up rather than cooking. This is the first time I made this recipe which I found at Cooking with Sugar. There are some changes that I’ll probably make next time which I’ll note below. Here’s how I made it today:
- 8 boneless skinless chicken tenders cut into 1 inch cubes
- 3 cups frozen whole kernel corn
- 3 large new potatoes, peeled and cut into 1 inch cubes
- 1 red bell pepper, seeded and chopped
- 1 small onion chopped
- 3 carrots chopped
- 3 celery stalks, chopped
- 1 packages (3oz) cream cheese, cut into cubes
- 2 cups milk
- 1 can (4.5oz) chopped green chiles
- 3 cups chicken broth
- 3 tablespoons butter
- 1 tablespoon sugar
- 1/2 cup heavy whipping cream
- 2 tablespoons corn starch
- Salt and pepper to taste
Chop all of your veggies and toss all of the ingredients except the whipping cream & corn starch into the Crockpot. Cook on high for about 4 hours or low for around 8. Once everything has cooked and the potatoes are tender, whisk the corn starch and whipping cream together, add to the Crockpot and stir to mix. Cook another 15 minutes or so.
I tend to “garnish” everything with cheese but you can use bacon or fresh parsley.
Note: For my own family’s tastes, next time I would omit the red pepper and perhaps replace it with a second can of chilies. Other than that, great, easy and delicious recipe!
Be sure to check out all of the posts in the Slow Cooker Mondays series for more yummy recipes for fall.