Slow Cooker Chicken, Corn, Potato Chowder |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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The original recipe for this chowder called for white fish & shrimp. My family is not a fan of seafood so I replaced the protein with chicken. You could also use left-over turkey. This recipe can also be prepared stove top. Just sweat the onions in a few tbsp of olive oil before adding broth, etc. Bring to simmer until potatoes are tender, blend & add the rest of ingredients until heated thru and slightly thickened. Serve with a nice loaf of bread & butter. Ingredients:
1 (49 ounce) can chicken broth |
1 onion, chopped |
2 large potatoes, peeled & cut into 1/2 dice (about 1 1/4 lbs) |
1/4 cup all-purpose flour |
2 teaspoons dried dill weed |
1 (15 ounce) can corn, drained |
1/2 cup heavy cream |
1/4 teaspoon garlic powder |
black pepper |
salt |
2/3 cup instant mashed instant potato flakes |
1 store bought rotisserie chicken breast, picked of meat |
Directions:
1. In an electric slow cooker, combine the broth, flour, onion, potatoes, and dill weed. Cover and cook on low about 5 hrs or until potatoes are just tender.
2. Ladle about 2 cups potatoes and broth into a blender. Pulse until smooth, adding extra broth if needed. Return to slow cooker. Increase heat setting to high.
3. Stir in corn, cream, garlic, pepper, potato buds, and chicken meat. Cover and cook on high about 10 minutes until slightly thickened.
4. Season with salt to taste.
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