Crock Pot Chicken and Corn Chowder Recipe

Chicken and corn chowder with crackers
Diana Rattray
Prep: 15 mins
Cook: 5 hrs 30 mins
Total: 5 hrs 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
372 Calories
20g Fat
31g Carbs
19g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 372
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 56mg 19%
Sodium 954mg 41%
Total Carbohydrate 31g 11%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 19g
Vitamin C 4mg 22%
Calcium 71mg 5%
Iron 1mg 6%
Potassium 521mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The slow cooker makes this easy chicken and corn chowder a snap to prepare and cook. It makes a perfect and easy meal for any season but is definitely a great, warm comfort food for the winter.

Ingredients

  • 2 tablespoons unsalted butter

  • 1 1/2 pounds chicken tenders, cut into 1/2-inch cubes

  • 1/2 cup chopped onion

  • 2 stalk celery, sliced

  • 2 small carrots, sliced

  • 2 cups frozen corn kernels

  • 2 (10.75-ounce) cans cream of potato soup

  • 1 1/2 cups chicken broth

  • 1 teaspoon dried dill weed

  • 1/2 cup half-and-half

Steps to Make It

  1. In a large skillet, melt the butter or margarine; brown chicken. Transfer chicken to slow cooker.

  2. Add onions and celery to skillet and sauté for about 3 to 4 minutes, until just tender.

  3. Transfer the onions and celery to crockpot, along with carrots, corn kernels, soup, chicken broth, and dill.

  4. Cover and cook on low 5 to 6 hours or until chicken and vegetables are tender.

  5. During the last 10 minutes, stir in the half and half. Continue cooking until hot.

Recipe Variations

  • Use 1 tablespoon chopped fresh parsley instead of the dill weed.
  • Evaporated milk is a good substitute for the half-and-half.

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