Slow-Cooker Chicken-Corn Chowder

Name: Slow-Cooker Chicken-Corn Chowder
Prep time: 20 min
Total time: 4 min
Ingredients: 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 oz) Old El Paso™ Chopped Green Chiles; 1 package (3 oz) cream cheese, cut into cubes; 2 cups Progresso™ 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

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Prep Time: 20 minutes

Total: 4 hours, 35 minutes

Servings: 12

Author : Arlene Cummings

Step 1

In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.

Step 2

Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.

Step 3

In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.

Step 4

Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.

Slow-Cooker Chicken-Corn Chowder

Prep Time: 20 minutes

Total: 4 hours, 35 minutes

Servings: 12

Author : Arlene Cummings

Ingredients

Instructions

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