Sunday, December 11, 2011

Crock-Pot Chicken Corn Chowder


Chicken Corn Chowder
Recipe adapted from Fix It and Forget It cookbook Slow Cooker by Dawn Ranck and Phyllis Pellman Goud
Photo posted is the following recipe below but with no cream or milk added. Serve this chowder with crusty bread or bread sticks.  It was a very satisfying meal, great flavor and the best part so easy to make.

Ingredients:
  • 2 boneless chicken breasts or one rotisserie cooked chicken from the deli
  • 2 large sliced carrots
  • 2 celery ribs
  • 2 medium potatoes peeled and diced
  • 1 tsp. mixed herbs (1/2 tsp. thyme and ½ tsp. basil)
  • 12 oz. can cream style corn
  • 12 oz. can regular corn drained
  • 1 onion sliced and diced
  • 1 small box white mushrooms
  • 2 minced cloves of garlic
  • ¼ cup fresh Italian parsley or 1 TB. dried parsley
  • 3 cups chicken stock
Directions:
  • Saute in 2 TB. butter garlic, mushrooms and onion
  • Combine all ingredients and place in slow cooker or crock-pot
  • If chicken is cooked cook chowder on high 4-5 hours
  • If chicken is raw cook on low heat 8 hours
 Note: Chowders take on many forms including regional favorites. Typically chowders share three common ingredients: dairy products like milk or cream, pork such as bacon or ham; and potatoes
Another alternative to the above recipe: Add 1cup light cream or evaporated milk that has been mixed with 2 TB. cornstarch to the last 30 minutes of cooking time for a thicker creamier version. Cook 5 bacon strips till very browned , crumble and set aside. In place of the 2TB. butter sauté onions, garlic and mushrooms in bacon fat. Add this to soup mixture.

"The purpose of life, after all, is to live it, to taste
experience to the utmost, to reach out eagerly and without
fear for newer and richer experience."

-- Eleanor Roosevelt 

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