Best 3 Slow Cooker Chicken And Corn Chowder Recipes
When the weather outside is cold and dreary, there's nothing quite like a warm and comforting bowl of chicken and corn chowder. This hearty soup is packed with tender chicken, sweet corn, and creamy potatoes, and is the perfect dish to warm you up on a cold winter's day. Plus, it's incredibly easy to make in your slow cooker, so you can have a delicious and satisfying meal with minimal effort.
Here are our top 3 tried and tested recipes!
SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO
Throw all the ingredients into the slow-cooker at once, and it will make this kicked-up corn chowder for you. Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious.
Provided by AbareMom
Categories Easy
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
- To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F for 30 minutes.
Nutrition Facts : Calories 502.6, Fat 27.2, SaturatedFat 12.3, Cholesterol 106.9, Sodium 1068.3, Carbohydrate 39.3, Fiber 3.4, Sugar 6.2, Protein 28.7
SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO
Make and share this Slow Cooker Poblano Corn Chowder With Chicken and Chorizo recipe from Food.com.
Provided by Pinay0618
Categories Chowders
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.
SLOW COOKER CHICKEN AND CORN CHOWDER
I love Chicken Corn Chowder and have made and tested many variations until I came up with this one. For busy cooks, prepare the ingredients ahead of time, then throw everything into the slow cooker before leaving the house, set to low and be ready to eat for supper. Sometime I add the dill, sometimes I don't, but if you love dill...
Provided by Donna Graffagnino
Categories Cream Soups
Time 9h
Number Of Ingredients 14
Steps:
- 1. Wash the potatoes well and pierce the skin several times with a fork. Microwave until potatoes are almost cooked, still a little firm and not too soft. Set aside to cool.
- 2. In a large skillet fry the bacon until crispy and set aside to drain on paper towel lined plate. Remove all but 2 tablespoons of the bacon grease, or use 1 tablespoon each of reserved bacon grease and butter. Brown the chicken tenders on both sides and remove to a plate; set aside to cool. You can also use a rotisserie chicken to save even more time.
- 3. To the remaining drippings add onions, two-thirds of the green onions and celery to skillet, season with salt and pepper, and sauté for about 3 to 4 minutes, until just tender. Add garlic and sauté another minute but don't brown garlic. Add vegetables to crock pot, along with carrots, corn, chicken broth and (optional) dill weed to the crock pot and set the temperature to high.
- 4. Pull apart the chicken into large bite size pieces. If you use a Rotisserie chicken you can freeze the bones and skin for making chicken stock later. (Do this up to 3 days ahead of time)
- 5. Peel the potatoes and roughly mash two of them - not too fine. Chop the third potato into 1/2 to 1 inch dices. Add potatoes and chicken pieces to the crock pot and stir well.
- 6. Cover and cook on low for 7-8 hours. During the last 15 minutes, stir in the heavy cream. Taste and adjust seasonings as needed. If the chowder is thicker than you like, add a little chicken broth or water until it reaches the consistency that you like.
- 7. Garnish individual bowls with a little green onion and crumbled bacon. Serve with garlic bread or crusty french bread. Enjoy!
- 8. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. For an added kick, add 1 lb cooked Louisiana crawfish tails about 30 minutes before serving. DON'T use crawfish from China or Spain.
Tips:
- Use a variety of vegetables: This will give your chowder more flavor and texture. Good choices include corn, potatoes, carrots, celery, and onions.
- Don't overcook the vegetables: You want them to be tender, but not mushy. Cook them until they are just fork-tender.
- Use a good quality chicken broth: This will make a big difference in the flavor of your chowder. If you can, use homemade chicken broth or a high-quality store-bought brand.
- Season your chowder to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a bit of cayenne pepper for a little heat.
- Serve your chowder with a side of crusty bread or crackers: This will help to soak up the broth and add a bit of extra flavor.
Conclusion:
Slow cooker chicken and corn chowder is a delicious and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a delicious and hearty meal that the whole family will enjoy.
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