Crockpotchickencornchowder Recipes

Steps:

• Lightly brown chicken pieces in butter and set aside. Saute onion and celery.
• Place carrots, potatoes, onion, celery and corn in crock pot. Put chicken pieces on top. Add chicken broth. Add salt and pepper (to taste).
• Turn crock pot to low and cook 4 to 5 hours. During last 10 minutes of cooking add evaporated milk and cheese. Stir lightly to allow cheese to melt.
• Note: If a thicker chowder is desired, add -- 1 tablespoon cornstarch dissolved in 2 tablespoons of cold water. Also, smash a few potatoes for thickening.
• Serve with crusty bread and enjoy!.

Steps:

• In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker.
• Add onions and celery to skillet and saute' for about 3 to 4 minutes, until just tender.
• Add the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth and dill.
• Cover and cook on low 5 to 6 hours or until chicken is done and vegetables are tender.
• During the last 10 minutes, stir in the half and half.

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.

Steps:

• Combine corn, chiles, garlic, cumin and 1 cup cheese in slow cooker sprayed with cooking spray; stir in chicken broth. Add chicken. Cover with lid.
• Cook on LOW 6 to 7 hrs. (or HIGH 3 to 4 hrs.).
• Transfer chicken thighs to shallow dish; pull into shreds with 2 forks. Set aside. Ladle about 2 cups chowder into blender; blend until smooth. Return to slow cooker along with the chicken and whipping cream; stir.
• Serve topped with sour cream and remaining cheese.

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.

Steps:

• Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
• In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

Steps:

• In skillet or microwave, fry bacon until crisp; remove and reserve.
• Add onion and potatoes to bacon drippings and saute' for about 5 minutes; drain well.
• Combine all ingredients in Crock pot. Stir well.
• Cover and cook on LOW setting for 6 - 7 hours.

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.