I am always looking for new ways to make a corn chowder. We just love, love, love a yummy (and hearty) bowl of soup for supper. This meal is perfect for those busy days when you just want to walk in the door and eat. Bubbling away in your slow cooker all day, dinner will be a breeze to pull together.
Now, I made mine kind of spicy using regular Rotel tomatoes and pepper jack cheese but you could absolutely make it more mild by substituting mild Rotel and cheddar. Either way, your family will love it!
This recipe serves 4 adults.
1 pound of boneless, skinless chicken breasts, uncooked (if you’re using frozen, it might need to cook a little longer)
1 (10 oz) can of Rotel tomatoes, do not drain
1 (4 oz) can of chopped green chiles, do not drain
1 (14 oz) can of creamed corn
1 (10 oz) can of cream of chicken soup
1 cup of chicken stock or water
1 tablespoon chili powder
2 cups frozen corn kernels
Shredded cheese and/or chopped green onions to garnish
In your slow cooker, layer the first 7 ingredients.
Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 30 minutes before you’re ready to eat, remove the lid and shred the chicken up right inside your slow cooker using two forks. Stir in your frozen corn, return the lid and continue to cook another 20 or 30 minutes on the low setting.
Ladle your soup into bowls and garnish with a little cheese and/or green onions. Sour cream or tortilla chips would be delicious in this soup too!
Enjoy your warm and cozy soup tonight!