Thursday, January 14, 2016

Recipe of the Week: Crock Pot Chicken Corn Chowder

There have been requests lately for soups and stews.  Something warm and hearty for lunches and dinners.  Soup really is an easy go-to meal and it's made even better cooking all day in a crock pot.  

I made this last week and it was a super hit and I amended the recipe to be healthier and lower in calories.  Honestly, we didn't miss all the added fat and calories and it was delicious.


Crock Pot Chicken Corn Chowder - Adapted from Betty Crocker


6 boneless skinless chicken thighs, but into 1-inch cubes (I freeze mine)
3 large Yukon gold potatoes, cut into 1 inch cubes
1 carrot, chopped
4 celery heart stalks, chopped
1 red bell pepper, seeded and chopped
1 small yellow onion, chopped
3 cups frozen corn (from 2 12 oz bags)
1 can (4.5 oz) chopped green chilies
1 package (3 oz) reduced fat cream cheese, cut into cubes (I bought a small tub and scooped out 3 tablespoons)
2 cups chicken broth
2 cups milk (I used fat free)
1/2 cup sherry wine
Salt and pepper to taste
1/2 cup whipping cream (I used fat free half and half)
2 tablespoons cornstarch
8 pieces crumbled cooked bacon, if desired for garnish
1/2 cup chopped parsley, if desired for garnish


In a crock pot, mix all ingredients except whipping cream, cornstarch and garnishes.

Cover, cook on high heat for 4 hours or on low heat for 8 hours.

In a small bowl, beat whipping cream and cornstarch with a whisk until smooth (I use a small mason jar and shake it up).  Stir the mixture into the slow cooker.  Cover; reduce heat to low (if cooking on high) and cook for 15 minutes longer.

Season chowder if needed.  Serve in individual bowls with bacon and parsley garnish.

Picture courtesy of me
Original recipe found HERE