Crock Pot Corn Chowder Soup Recipe
Crock Pot Corn Chowder is a hearty meal with both chicken and corn that your family can enjoy. This creamy soup is sure to become a tradition in your household.
Servings: 6 -8
Calories: 670kcal
Ingredients
- 1 pound of chicken breast
- 2- 14 oz cans of cream style corn
- 1- 14 oz can of sweet corn drained
- 2 russet potatoes peeled and chopped
- 4 oz pimentos diced and drained
- 1 stalk of carrots peeled and diced
- 1 stalk of celery peeled and diced
- 2 cups of chicken broth
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- salt and pepper to taste
- 8 oz of cream cheese cubed
- 16 oz of heavy whipping cream
Instructions
- Add all ingredients except for the cream cheese and heavy whipping cream to the slow cooker.
- Cook on high for 4-5 hours or low for 6-8 hours.
- During the last twenty minutes, lower the heat to low or warm.
- Shred the chicken then add the whipping cream and cream cheese.
- Stir everything around.
- Once the twenty minutes are up, stir well to ensure there are no clumps of cream cheese.
- Serve.
- Freezer to Slow Cooker:
- Place all ingredients except cream cheese and heavy whipping cream in gallon size freezer safe bag.
- Label & lay flat to freeze.
- Remove from freezer the night before you plan to cook it.
- On cooking day, place bag contents into slow cooker.
- Cook on low 6-8 hours or on high 4-5 hours.
- Shred chicken. Add cream cheese & whipping cream.
- Cook 20 more minutes or until cream cheese is fully melted.
Notes
Dice veggies to about double the size of the corn kernels.
Nutrition
Calories: 670kcal | Carbohydrates: 48g | Protein: 26g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 194mg | Sodium: 755mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4084IU | Vitamin C: 35mg | Calcium: 112mg | Iron: 2mg