Slow-Cooker Corn Chowder: Difference between revisions
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| Line 13: | Line 13: | ||
* Freshly ground black pepper | * Freshly ground black pepper | ||
* 8 c. low-sodium chicken broth | * 8 c. low-sodium chicken broth | ||
* 2 1/2 c. canned corn | * 2 1/2 c. canned corn (cream-style works too) | ||
* 2 sprigs thyme | * 2 sprigs thyme | ||
* 1 tsp. dried basil | * 1 tsp. dried basil | ||
| Line 31: | Line 31: | ||
Ladle soup into bowls and top with pepper, bacon and chives. Serve. | Ladle soup into bowls and top with pepper, bacon and chives. Serve. | ||
[[Category:Chicken]] | |||
[[Category:Potatoes]] | |||
[[Category:Corn]] | |||
[[Category:Chowder]] | |||
[[Category:Soup]] | [[Category:Soup]] | ||
[[Category:Crockpot]] | [[Category:Crockpot]] | ||
Latest revision as of 22:40, 27 December 2022
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 3-4 hours |
| Source | Delish.com |
| Yield / serves | 6 servings |
| Rating | Very good |
Ingredients
- 1 lb. baby red potatoes, halved or quartered
- 1/4 c. all-purpose flour
- kosher salt
- Freshly ground black pepper
- 8 c. low-sodium chicken broth
- 2 1/2 c. canned corn (cream-style works too)
- 2 sprigs thyme
- 1 tsp. dried basil
- 1 tsp. onion powder
- 3 c. Shredded chicken
- 1 1/3 c. shredded Cheddar
- 1/4 c. whole milk
- 2 tbsp. heavy cream
- 6 slices bacon, cooked and crumbled
- 2 tbsp. chives, for garnish
Preparation
Into your slow cooker, place potatoes and flour. Season with salt and pepper and stir to combine. Next, stir in chicken broth, corn, thyme, basil and onion powder. Cook on high for 3 hours, or until potatoes are tender.
Stir in chicken, cheese, milk and cream, until cheese is melted and fully incorporated. Heat for another 10 minutes to warm the chicken.
Ladle soup into bowls and top with pepper, bacon and chives. Serve.
