Corn Chowder Soup Recipes Crock Pot Recipe For Chicken

EASY CHICKEN CORN CHOWDER

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

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.

EASY CHICKEN AND CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
• Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
• Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

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.

SLOW-COOKER CORN CHOWDER RECIPE

Steps:

• Cut corn kernels from cobs using a sharp knife. Reserve 1 cup corn kernels. Place remaining corn kernels in a 5- to 6-quart slow cooker. Working over a rimmed pan, use the back of the knife to scrape cobs to release all juices from cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.
• Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.
• Meanwhile, stir together reserved 1 cup corn kernels, bacon, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.
• Remove half of chowder, and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth. (Or transfer half of chowder to a blender, and remove center piece of blender lid to allow steam to escape. Secure lid; place a clean towel over opening in lid, and process until smooth.) Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide evenly among 6 bowls; top evenly with fresh corn topping.

SLOW COOKER CHICKEN CORN CHOWDER

Steps:

• Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 6 hours.
• Uncover slow cooker and use two forks to shred chicken.
• Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes.
• Garnish with fresh parsley and cracked black pepper and serve hot.

CROCK POT CHICKEN AND POTATO CHOWDER

Steps:

• Pour the soup mix, milk and garlic powder into the crock pot and whisk together.
• Add the chopped chicken breast and diced potatoes and stir to mix.
• Cook for 8 hours on low setting of crock pot or 4 hours on high.
• Serve with bread.
• As a variation you can stir in a can of creamed corn towards the end of cooking time.

SLOW COOKER CORN CHOWDER

Steps:

• In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes.
• Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.

CROCK POT CHICKEN CHOWDER

Steps:

• Note:.
• I use pre-cooked or frozen chicken, I boil the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot.If I am cooking the chicken tenders, I throw the veggies in the pan afterwards, and saute. If the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.
• Melt butter in large skillet.
• Add chicken and cook until browned.
• Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
• cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
• Turn off heat.
• Stir in half and half.