Slow Cooker Chicken Corn Chowder Recipes

Steps:

• In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
• Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
• In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
• Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.

Steps:

• Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
• Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
• Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
• Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
• Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

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:

• In an electric slow cooker, combine the broth, flour, onion, potatoes, and dill weed. Cover and cook on low about 5 hrs or until potatoes are just tender.
• Ladle about 2 cups potatoes and broth into a blender. Pulse until smooth, adding extra broth if needed. Return to slow cooker. Increase heat setting to high.
• Stir in corn, cream, garlic, pepper, potato buds, and chicken meat. Cover and cook on high about 10 minutes until slightly thickened.
• Season with salt to taste.

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:

• 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 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.