Crock Pot Chicken Corn Chowder Quick Version Food

CROCK POT CHICKEN CHOWDER

Steps:

• Put your chicken, potatoes, broth, bullion, celery, onion, carrots and pats of butter in your 6-quart crock pot.
• Mix together your milk and flour in a blender until it is smooth and add to your crock pot.
• Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally throughout cooking.
• During the last half hour of cooking, turn your crock pot up to high, if it isn't on high already, and stir frequently until it has thicken to your desired thickness, noting that it will thicken more as it cools.

CROCK POT - CHICKEN CORN CHOWDER

Steps:

• Lightly brown chicken pieces in butter and set aside. Saute onion and celery.
• Place carrots, potatoes, onion, celery and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper (to taste).
• Turn crock pot to low and cook 4 to 5 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir lightly to allow cheese to melt.
• Note: If a thicker chowder is desired, add -- 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.
• Serve with crusty bread and enjoy!.

EASY CROCK POT CHICKEN AND CORN CHOWDER

Steps:

• Gather the ingredients.
• Combine the cream soups, chicken broth, chicken, corn, bell pepper, chile, salt, thyme, and pepper in a 4- to 6-quart crock pot.
• Cover and cook on low for 4 to 5 hours.
• Add milk and cook for about 30 minutes longer, or until hot.
• Serve and enjoy!

SLOW COOKER CHICKEN AND CORN CHOWDER

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.

CROCK POT CHICKEN CORN CHOWDER

Steps:

• Fry bacon in a large skillet over medium-high heat until crisp. Remove bacon with a slotted spoon and set aside to use later as a garnish. Reserve bacon drippings in the skillet.
• Season chicken with salt and pepper on both sides.
• Add chicken breasts to the bacon drippings in the skillet and cook over medium-high heat, just until browned on both sides (about 3 minutes per side). The chicken does not need to be completely cooked through - it just needs to be browned on each side for flavor, since it will continue cooking in the slow cooker.
• Meanwhile, place onions, corn, celery, carrots, potato, and thyme in a slow cooker. Add browned chicken to the slow cooker. Pour chicken broth over top, cover, and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
• Remove chicken from slow cooker and place on a cutting board.
• Using a handheld stick blender, puree about half of the soup in the slow cooker. If you don't have a stick blender, you can carefully transfer about half of the soup to a regular blender or food processor and blend until it reaches desired consistency. You might have to do this in batches, depending on how large your blender is.
• Once the soup is pureed, chop or shred the chicken and stir the meat back into the soup in the slow cooker.
• Stir in heavy cream, cream-style corn, and ¾ teaspoon salt. Continue cooking for about 5 more minutes, or until heated through. Taste and season with additional salt and pepper, if necessary.
• Divide chowder among individual bowls and garnish with reserved cooked bacon and chopped fresh parsley.

CROCK POT CHICKEN CORN CHOWDER

Steps:

• In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker.
• Add onions and celery to skillet and saute' for about 3 to 4 minutes, until just tender.
• Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill.
• Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender.
• During the last 10 minutes, stir in the half and half.

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• Optional step: melt butter in skillet over medium to high heat until really hot and bubbly (or in multi cooker)
• Optional step: Sprinkle chicken lightly with salt and pepper
• Optional step: Place in skillet and let brown on each side for 2-3 minutes to get a golden crust
• Transfer to slow cooker
• Add corn
• Sprinkle chicken and corn with flour, onion powder, garlic powder and thyme and toss to coat evenly
• Slowly add broth while stirring so that it doesn't clump
• Cover and cook on high for 3-4 hours or low for 6-8
• Shred chicken with forks then stir in cream
• Taste and add salt as needed (start with 1/4 teaspoon and add more to taste, I used about 1 teaspoon)
• Return to high heat and let warm through for about 15 minutes
• Serve garnished with crumbled bacon and chives or as desired