Chicken, Soups, Chowders, and Stews

Slow Cooker Chicken-Corn Chowder

  • 6 boneless skinless chicken thighs, cut into 1-inch cubes
  • 3 large new potatoes, peeled, cut into 1-inch cubes
  •  3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 leek, cleaned, chopped, if desired
  • 1 small onion, chopped (1/3 cup)
  • 3 cups frozen corn (from two 12-oz bags)
  • 1 can (4.5 oz) chopped green chiles
  • 1 package (3 oz) cream cheese, cut into cubes
  • 2 cups chicken broth (from 32-oz carton)
  • 2 cups milk
  • 1 cup sherry wine
  • 3 tablespoons butter
  • 1 tablespoon sugar
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • Salt and pepper to taste
  • 1 lb crumbled cooked bacon, if desired for garnish
  • 1/2 cup chopped fresh parsley, if desired for garnish
  1. In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
  2. Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
  3. In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
  4. Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.
Makes 12 servings

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