SLOW-COOKER CHICKEN-CORN CHOWDER

Slow-Cooker Chicken-Corn Chowder image

Our savory chowder-chock full of chicken, corn, potatoes and green chiles-is simmered to perfection in your slow cooker.

Provided by By Arlene Cummings

Categories Entree

Time 4h35m

Yield 12

Number Of Ingredients 20

Previous Next

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 (4.5 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

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.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 4 g, Protein 15 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 8 g, TransFat 0 g