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Slow-Cooker Chicken-Corn Chowder
Slow-Cooker Chicken-Corn Chowder
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Prep Time:
20 minutes
Total Time:
4 hours 35 minutes
Slow cooker chicken chowder with corn, potatoes, and green chiles cooked to perfection.
Ingredients:
  • 6 boneless skinless chicken thighs, cut into 1-inch cubes
  • 3 large new potatoes, peeled, cut into 1-inch cubes
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, seeded, chopped
  • 1 leek, cleaned, chopped, if desired
  • 1 small onion, chopped (1/3 cup)
  • 3 cups frozen corn (from two 12-oz bags)
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 package (3 oz) cream cheese, cut into cubes
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups milk
  • 1 cup sherry wine
  • 3 tablespoons butter
  • 1 tablespoon sugar
  • 1/2 cup whipping cream
  • 2 tablespoons cornstarch
  • Salt and pepper to taste
  • 1 lb crumbled cooked bacon, if desired for garnish
  • 1/2 cup chopped fresh parsley, if desired for garnish
Instructions:
  • Combine all ingredients in the slow cooker, leaving out the whipping cream, cornstarch, salt, pepper, bacon, and parsley.
  • Cover and slow cook for 4 hours on High heat or 8 hours on Low heat.
  • Combine whipping cream and cornstarch in a small bowl, whisking until smooth. Gently stir the mixture into the slow cooker. Cover and cook for an additional 15 minutes.
  • Enhance chowder with a sprinkle of salt and pepper and top each bowl with fresh parsley and crispy bacon.

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