Slow-Cooker Chicken-Corn Chowder

Slow-Cooker Chicken-Corn Chowder

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. The slow cooker does all the work for this rich and flavorful Chicken Corn Chowder so you don’t have to.

Prep Time

20

Minutes

Total Time

4:35

Hrs:Mins

Makes

12

servings

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 Green Giant™ Steamers™ Niblets® frozen corn (from two 12-oz bags)
1
can (4.5 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
  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
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This dish is great served with biscuits and a salad.
If you don’t like to cook with wine, you can substitute chicken broth.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.