Chicken Sweet Potato And Corn Slow Cooker Chowder Food

SLOW COOKER CHICKEN AND CORN CHOWDER

Slow Cooker Chicken and Corn Chowder image

Such a hearty, comforting and CREAMY soup, made right in the crockpot. Let it do all the work for you! EASY!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
4 cups chicken broth 3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
4 slices bacon, diced
2 tablespoons chopped fresh chives

Steps:

Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Serve soup immediately, topped with bacon and garnished with chives, if desired.

SLOW COOKER CHICKEN CORN CHOWDER

Slow Cooker Chicken Corn Chowder image

Provided by The Real Food Dietitians

Time 7h20m

Number Of Ingredients 17

Ingredients

1 lb. boneless, skinless chicken breasts or thighs, cubed
1 Tbsp. butter, ghee, or cooking oil of choice (for Instant Pot version only)
1 lb. red potatoes, cut into ½-inch cubes
2 large carrots, sliced
2 celery ribs, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups corn, fresh or frozen
4 cups low-sodium chicken broth (or homemade bone broth)
1 tsp. dried thyme
1 tsp. dried parsley
¼ tsp. black pepper
½ tsp. salt + more to taste
3 Tbsp. potato starch to thicken, optional (may substitute corn starch or arrowroot starch)
½ cup heavy cream*
4 strips crisp-cooked bacon, crumbled
Fresh thyme and/or parsley for garnish, optional

Steps:

Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
Add broth, thyme, parsley, pepper, and salt. Stir well.
Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Nutrition Facts : ServingSize 1/6th recipe (1 ⅔ cups), Calories 348 calories, Sugar 6g, Sodium 375mg, Fat 11g, Carbohydrate 30g, Fiber 3g, Protein 28g

SLOW COOKER SWEET POTATO CHOWDER RECIPE

Slow Cooker Sweet Potato Chowder Recipe image

Yield 6

Number Of Ingredients 14

Ingredients

1 onion (diced)
2 large sweet potatoes (cubed)
1 cup chopped broccoli
1 cup chopped carrots
1 (15.25 ounce) can corn (do not drain)
4 cups chicken broth
8 strips bacon (cooked and crumbled)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried thyme
1 1/2 cups milk
3 Tablespoons flour
salt and pepper, to taste

Steps:

In the slow cooker combine onion, sweet potato, broccoli, carrots, canned corn, chicken broth, bacon, and seasonings.
Cook on high for 3 hours or on low for 5 hours, until potatoes are soft.
15 minutes before serving, in a small bowl combine milk and flour. Whisk until smooth.
Pour milk mixture into the slow cooker and stir.
Let simmer for 15 minutes to let milk thicken up.
Season with additional salt and pepper as desired.

CHICKEN AND CORN CHOWDER WITH SWEET POTATOES

Chicken and Corn Chowder With Sweet Potatoes image

This is a prize winning recipe in Cook's Country magazine (slightly modified). It is a delicious chowder with a twist...it has corn muffin mix as a thickening agent. The sweet potatoes also add something a little different from the usual chowder. An added bonus is that it goes together fairly quickly. This received rave reviews from my weekly soup night gang. Try this chowder--your tummy will thank you.

Provided by MamaJ

Categories Chowders

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 cups whole milk
1 (7 1/2 ounce) box corn muffin mix
2 tablespoons butter
1 onion, diced
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
2 quarts chicken broth
1 1/2 lbs chicken breasts, cut in 1/2 inch pieces
2 medium sweet potatoes, cut in 1/2 inch pieces
1 cup shredded monterey jack cheese
3 cups frozen corn
1/4-1/2 cup fresh parsley, chopped
salt
pepper

Steps:

Combine milk and muffin mix in a bowl. Set aside.
Saute onion in butter until soft (about 8 min.).
Add garlic, cumin, and oregano.
Cook until fragrant.
Add broth, chicken and potatoes.
Bring to a boil.
Reduce heat and simmer until potatoes are tender.
Stir in reserved muffin mixture and simmer until soup thickens (about 10 minutes).
Add cheese and corn and cook until heated through.
Season to taste with salt and pepper.
Add parsley. Stir and serve.

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