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Creamy Corn and Cheese Chowder

You can also make this on top of the stove it just takes less time and then breast meat wouldnt get stringy. It is however just as good as when you use a slow cooker. The slow cooker is just more convenient when working or on a particularly busy day. I find that this is a great meal when the weather starts to change to fall and the evenings are cool. Enjoy!

Yield: Makes 6 large servings.

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Ingredients:

Steps:

  1. In a small skillet, sauté the onion and garlic in the oil until golden. Drain and put in the Crock-Pot slow cooker.
  2. Add the remaining ingredients, except for the cheddar cheese, evaporated milk and chives. Mix thoroughly. Cover; cook on Low 6 to 9 hours or until the potatoes are tender (or on High for 2 to 4 hours).
  3. Add the cheese and the evaporated milk during the last hour of cooking and garnish with the chives before serving.
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I got this recipe from a woman I worked with and could not find any fresh Italian parsley so I used regular parsley and then added a ¼ tsp. of Italian seasoning. I used minced garlic from a jar about 2 Tbsp. I found in the first attempt that the chicken had little flavor and was kind of stringy and rubbery from being cooked in the pot for so long. ( I find that Chicken Breast meat does not fare well during long periods of cooking.) So now I either use boneless skinless chicken thigh meat or I use ground chicken or turkey and brown it like you would hamburger and then just before I put it in the pan I added enough flour to coat the meat and put it in the Crock-Pot after all the other ingredients and then stir. I also added an 1/8 of a tsp. of white pepper.

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September 13, 2013
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