This slow cooker corn chowder is so much better than those creamed corn crepes, I promise. It is creamy and rich and the bacon just blends so perfectly. You are going to love this one! My husband and kids adored this savory chowder and really enjoyed the addition of the chicken. In the past, I’ve made chowder sans pultry and it was good but not as good as this recipe! You’re going to love this stuff.
Check out what my friends over at SMy Recipes have to say about this recipe:
This 5-star corn chowder can be on your table in less than 30 minutes for dinner tonight thanks to convenience items like rotisserie chicken and frozen corn.
This is so awesome! Easy and will turn out so delicious. And the best part? It lasts 3-4 days in the fridge, so one day of cooking gives you half a week of food. Yes, please!
Ingredients
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Instructions
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add some boiled broccoli for color and flavor!
Thanks again to My Recipes for this amazing recipe.
