Easy Chicken And Corn Chowder Recipe - Cooking Index
Easy Chicken And Corn Chowder Recipe - Cooking Index
| 1/2 cup | 55g / 1.9oz | Carrot - shred |
| 1 cup | 237ml | Milk |
| 1/2 cup | 118ml | Chicken broth |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1 teaspoon | 5ml | Potato; peel - 1/2" dice (medium) |
| 4 teaspoons | 20ml | Green onions - chop fine (medium) |
| 1/2 lb | 227g / 8oz | Chicken breast; bone - skin, 1" dice |
| 2 | Cream-style corn - 15oz ea | |
| 1/2 cup | 118ml | Monterey jack - shred |
NOTE: The recipe calls for the milk to be added at the beginning. I would recommend adding it about 30 minutes before serving because of the curdled look of the soup (taste is not affected).
Mix all ingredients except cheese in 3-1/2 to 4-qt slow cooker. Cover and cook on LOW setting 5-6 hours or until potato is tender and chicken is no longer pink in center. Stir well before serving; spoon into individual serving bowls. Top each serving with 2 tb cheese. NOTE-If you like a thicker chowder, try adding 1/4 c instant mashed potato flakes 5 minutes before serving. Turn the cooker to HIGH and cook uncovered until chowder has thickened and flakes have dissolved.
Source:
Casseroles and One Dish Meals.
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