Do you want to hear something weird about me? All of my very favorite recipes (Sweet Corn Topped Burgers, Pasta with Bacon & Corn, Sausage & Corn Chowder, Sweet Corn Chili) have corn as the star ingredient but I do not think of myself as a corn person. I know, weird! I am not the person who will typically grab corn on the cob for dinner, but if corn is in the recipe…I will automatically love it. And corn in my chowder? That is for sure a winning recipe in my book. On this particular night, I made a Creamy Chicken Corn Chowder in the slow cooker for supper. This means, I did a little bit of work first thing in the morning and then later that night, bam…dinner was done. Corn plus my slow cooker equals the best kind of supper of all!
This recipe serves four to six.
1 pound of chicken breasts
2 (14 oz) cans of cream style corn
1 (10 oz) can of cream of chicken soup
1 (4 oz) can of chopped green chiles
1 cup of chicken stock
1 teaspoon garlic powder
a pinch of both salt and pepper
1 (8 oz) package of cream cheese, softened just a bit
2 tablespoons corn starch
2 tablespoons water
2 cups of fresh or frozen corn kernels
crispy bacon pieces to garnish
chopped green onions to garnish
shredded cheddar cheese to garnish
In your slow cooker, place your chicken, cream corn, cream of chicken soup, green chiles, stock, garlic powder, salt, pepper and cream cheese. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. About 20 minutes before you’re ready to eat, whisk together the corn starch and water in a small bowl. Remove the lid and shred your chicken up right inside the slow cooker using two forks then stir in your corn starch mix along with the fresh or frozen corn kernels. Place the lid back on the slow cooker and continue cooking another 15 to 20 minutes. After that, ladle the soup into bowls and garnish with crispy bacon, green onions and cheddar cheese.
Me oh my oh! This recipe is sure to warm you up on a cold night!