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Crockpot Chicken Corn Chowder

submitted by texaskadi on Aug-17-14
(this recipe is good for lunch/dinner)
servings: 8

Notes: This recipe makes a big batch of chowder making it perfect for having leftovers the next day. It also freezes well if you want to stick some in the freezer for a meal later in the week. Since it’s just the two of us, we have frozen the chowder up to a month, and it’s still reheats to a nice, creamy chowder.

Crock Pot Chicken Corn Chowder
Yield: approx. 6 quarts
3 C homemade cream of celery/mushroom or 2 (10.5 oz) cans reduced-sodium, reduced-fat cream of celery/mushroom condensed soups
2 C reduced-sodium chicken broth
2 1/2 C frozen corn, thawed
2 (14 oz) cans cream-style corn
1 1/2 lbs cooked chicken, shredded
1 1/2 C diced potatoes with skin on
1 1/2 C carrots, shredded
1/2 C onion, chopped
3 cloves garlic, minced
1/4 C fresh parsley, chopped
1 (13 oz) can evaporated milk
reduced-fat cheddar cheese, for garnish
salt and pepper to taste
In a 6 quart crock pot, stir together soups and broth until blended. Add in corn, chicken, potatoes, carrots, onion, and garlic. Stir until well-combined.
Cover and cook on low for 5-6 hours (or high 3-4 hours) or until vegetables are tender. During the last 10 minutes of cooking, stir in parsley and evaporated milk.
Serve with shredded cheese.

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