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Slow-Cooker Chicken and Corn Chowder Recipe

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This recipe for Slow-Cooker Chicken and Corn Chowder, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Yaras


1 pounds boneless, skinless chicken thighs, trimmed
teaspoon salt
1 pounds Yukon Gold potatoes, peeled and cut into -inch pieces
4 ounces salt pork, cut into 4 pieces
cup minced celery
1 shallot, minced
3 cloves garlic, minced
1 teaspoon sugar
teaspoon pepper
1 bay leaf
3 cups frozen corn
3 cups chicken broth
cup heavy cream

Pat chicken dry with paper towels and sprinkle with salt. Toss potatoes, salt pork, celery, shallots, garlic, sugar, and pepper together in slow cooker. Add bay leaf. Spread into an even layer. Layer chicken on top of potato mixture. Scatter corn over chicken. Add chicken broth. Do not stir contents of slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on high or 7 to 8 hours on low.

Remove chicken from the slow cooker and set aside. Discard bay leaf and salt pork. Shred chicken into bit-sized pieces.

Transfer 2 cups chowder to blender and process until smooth 1 to 2 minutes. Return blended chowder to slow cooker. Stir in cream and chicken. Season to taste with the salt and pepper.

Number Of Servings:
Number Of Servings:
6 to 8




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