created: 2014-08-17 13:17:48
Notes: This recipe makes a big batch of chowder making it perfect for having leftovers the next day. It also freezes well if you want to stick some in the freezer for a meal later in the week. Since itâ€™s just the two of us, we have frozen the chowder up to a month, and itâ€™s still reheats to a nice, creamy chowder.
Crock Pot Chicken Corn Chowder Yield: approx. 6 quarts Ingredients 3 C homemade cream of celery/mushroom or 2 (10.5 oz) cans reduced-sodium, reduced-fat cream of celery/mushroom condensed soups 2 C reduced-sodium chicken broth 2 1/2 C frozen corn, thawed 2 (14 oz) cans cream-style corn 1 1/2 lbs cooked chicken, shredded 1 1/2 C diced potatoes with skin on 1 1/2 C carrots, shredded 1/2 C onion, chopped 3 cloves garlic, minced 1/4 C fresh parsley, chopped 1 (13 oz) can evaporated milk reduced-fat cheddar cheese, for garnish salt and pepper to taste Directions In a 6 quart crock pot, stir together soups and broth until blended. Add in corn, chicken, potatoes, carrots, onion, and garlic. Stir until well-combined. Cover and cook on low for 5-6 hours (or high 3-4 hours) or until vegetables are tender. During the last 10 minutes of cooking, stir in parsley and evaporated milk. Serve with shredded cheese.