Cooked - Chicken Corn Chowder

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Corn Chowder

6.0

Cooking spray

1 pound boneless, skinless chicken thighs (or breasts, see note 1)

2 teaspoons minced garlic

2 (14.75-ounce) cans cream style sweet corn

½ cups frozen corn (I like fire-roasted)

1 (15.25-ounce) can black beans (drained and rinsed)

1 (4-ounce) can green chiles (undrained)

2 teaspoons chili powder

½ teaspoon paprika

¼ teaspoon ground cumin

1 teaspoon salt

½ teaspoon pepper

1 cup chicken stock

2 cups shredded sharp cheddar cheese

2 cups half and half ( or heavy cream, see note 2)

Toppings as desired (see note 3)

Spray a 6-quart Crock-Pot with cooking spray. Leave fat on thighs; it will render easily after cooking. If you are using breasts, cut each breast into 2–3 pieces.
To the Crock-Pot, add everything listed under "Add First."
Stir well. Cover and cook until the chicken shreds easily, on high for 3–5 hours or low for 4–6 hours.
Remove the chicken and shred with two forks. Gradually add freshly shredded cheese, stirring until melted. Stir in the half-and-half, then return the shredded chicken to the soup. Taste and adjust salt and pepper as needed.
Ladle soup into bowls and top with desired toppings.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Chowder

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 71 weeks ago

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