Chicken and Corn Chowder {Crockpot}

Thanks to all everyone that came over from Amber I Am‘s blog! Her Southwestern Chicken Soup recipe has me ready to hop in the kitchen for sure!

Is it cold where you are yet? Last week we finally felt the resemblance of fall weather here! Hallelujah! Although here in Alabama it basically goes from full on summer to full on winter, but regardless I’m happy for the change in temps.

With that I’m ready for soups, stews, and chowders. This Chicken and Corn Chowder is one I made several years ago and I just love it and so did my family. I love being able to throw something in the crock pot and have little to do for dinner when I get home. Hope your family enjoys this recipe as much as mine did!

Please head over to Deb’s World and check out her yummy soup recipe!

Ingredients:
2 slices of bacon, diced
1 large onion
2 tbs. minced garlic
1 small can of tomato paste
½ dried thyme
3 cups of low-sodium chicken broth
4-5 red potatoes (1 lb.)
1 carrot, peeled and sliced
2 bay leaves
1 ½ lbs. boneless, skinless chicken breasts
1 green bell pepper, diced
1 – 15 oz. can corn
1 – 15 oz. can creamed corn
2 tbs. minced chipotle chile with adobo
1 tbs. dried basil

Roux
2 cups of low-sodium chicken broth
½ cup flour
½ cup cornstarch
½ cup heavy cream

Directions:
1. Take all of the ingredients listed first (except for the roux) and put it all in the crockpot.
2. Cook on high for 4-5 hours.
3. Just before time to serve, make the roux by putting the broth in a medium sauce pan. Bring to a low simmer. Slowly add in a little flour. Continue to whisk. Add in a little cornstarch. Continue to whisk. Add in a little heavy cream. Continue to whisk.
4. Repeat this process until all ingredients for roux are in the pan.
5. Continue to whisk gently until thoroughly mixed and it is good and thick.
6. Take off heat and allow to sit for a couple of minutes.
7. Add the roux into the crockpot and stir. This should thicken up the chowder a bit.

5.0 from 1 reviews

Chicken and Corn Chowder {Crockpot}

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Lysha @ A Camera & A Cookbook

Serves: 12

Ingredients

• 2 slices of bacon, diced
• 1 large onion
• 2 tbs. minced garlic
• 1 small can of tomato paste
• ½ dried thyme
• 3 cups of low-sodium chicken broth
• 4-5 red potatoes (1 lb.)
• 1 carrot, peeled and sliced
• 2 bay leaves
• 1 ½ lbs. boneless, skinless chicken breasts
• 1 green bell pepper, diced
• 1 - 15 oz. can corn
• 1 - 15 oz. can creamed corn
• 2 tbs. minced chipotle chile with adobo
• 1 tbs. dried basil
• Roux
• 2 cups of low-sodium chicken broth
• ½ cup flour
• ½ cup cornstarch
• ½ cup heavy cream

Instructions

1. Take all of the ingredients listed first (except for the roux) and put it all in the crockpot.
2. Cook on high for 4-5 hours.
3. Just before time to serve, make the roux by putting the broth in a medium sauce pan. Bring to a low simmer. Slowly add in a little flour. Continue to whisk. Add in a little cornstarch. Continue to whisk. Add in a little heavy cream. Continue to whisk.
4. Repeat this process until all ingredients for roux are in the pan.
5. Continue to whisk gently until thoroughly mixed and it is good and thick.
6. Take off heat and allow to sit for a couple of minutes.
7. Add the roux into the crockpot and stir. This should thicken up the chowder a bit.

3.5.3251

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