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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Chicken and Corn Chowder Recipe

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This recipe for Chicken and Corn Chowder is from Brian's Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb boneless, skinless chicken thighs, trimmed
1/2 tsp salt
1 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
4 oz salt pork, cut into 4 pieces OR 2 slices bacon
1/4 c minced celery
1 shallot, minced
3 garlic cloves, minced
1 tsp sugar
1/2 tsp pepper
1 bay leaf
3 c frozen corn
3 c chicken broth
3/4 c heavy cream
3 T chopped fresh chives
Directions:
Directions:
Essential to layer the ingredients as directed.
1. Pat chicken dry with paper towels and sprinkle with salt. Toss potatoes, salt pork (or bacon), celery, shallot, garlic, sugar, pepper, and bay leaf together in slow cooker; spread into even layer. Layer chicken over top of potato mixture to cover. 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.
2. Discard bay leaf and salt pork. Transfer chicken to cutting board and shred into bite size pieces with 2 forks, set aside.
3. Transfer 2 cups chowder to blender and process until smooth, 1 to 2 minutes. Return blended chowder to slow cooker.
4. Stir cream and chicken into chowder. Season with salt and pepper to taste.

Serve, sprinkled with chives.
Number Of Servings:
Number Of Servings:
6 to 8

 

 

 

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