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Slow-Cooker Chicken-Corn Chowder
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-
Prep
20
min
-
Total
4
hr
35
min
-
Servings
12
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Ingredients
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6
boneless skinless chicken thighs, cut into 1-inch cubes
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3
large new potatoes, peeled, cut into 1-inch cubes
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3
carrots, chopped
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3
celery stalks, chopped
-
1
red bell pepper, seeded, chopped
-
1
leek, cleaned, chopped, if desired
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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
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1
package (3 oz) cream cheese, cut into cubes
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2
cups Progresso™ chicken broth (from 32-oz carton)
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2
cups milk
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1
cup sherry wine
-
3
tablespoons butter
-
1
tablespoon sugar
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1/2
cup whipping cream
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2
tablespoons cornstarch
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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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Steps
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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.
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This dish is great served with biscuits and a salad.
-
If you don’t like to cook with wine, you can substitute chicken broth.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 300
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 510mg
- 21%
- Potassium
- 850mg
- 24%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 8g
- Protein
- 15g
- Vitamin A
- 60%
- 60%
- Vitamin C
- 20%
- 20%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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