Since Seattle is experiencing a cold front, and my OB told me to bulk up, this seems like the perfect time to make Chicken Corn Chowder. With creamed corn, butter, and half and half, this is not a “light” recipe. However, my mom always makes it with milk instead of half and half to cut down on the calories. Derek likes the chowder to be thick, so powdered milk (prepared with half the water), is another good option. FYI, I have noticed that the chowder is always thicker when we eat it as leftovers. Something about being in the fridge. As this is Derek’s favorite crockpot recipe, I always double it. It just barely fits in the crockpot! This time I put a fourth in the freezer, as I am starting to stockpile meals for when the babies arrive!
Prep Time: 20-30 minutes
Feeds: 6 people. Yields about 9 cups.
- 2 lb. chicken
- 4 oz. chopped green chiles
- 16-21 ounces can creamed corn
- 1/2 cup chopped onion
- 2 cloves garlic
- 3 tablespoons butter
- 2 chicken bullion cubes
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 2 cups half and half (save for the end)
- 2 cups shredded monterey jack cheese (save for the end)
Add all of your ingredients to the crockpot, except for the half and half and shredded cheese. I throw my chicken in frozen, straight from the freezer. I have noticed that the chicken doesn’t get as tender if you do this and try to cook on high for only 4ish hours. Your choice on the mild or hot can of chiles. I usually use the hot, but I have had trouble finding it in Seattle. Also, because I am lazy and feel like when I buy them fresh, they go bad before I use them, I tend to use garlic powder and dried onion. Finally, we use Sriracha at my house, but feel free to use whatever type of hot sauce is in your pantry.
Stir it all together and turn the crockpot on low for 6-8 hours or high for 4-6 hours. Like I said, my preference is longer on low, as I use frozen chicken. You may notice that my pre-cooked chowder does’t look very liquidy, but if you notice the after picture, the chicken has a lot of liquid, so it looks more like a soup after.
For the last 20 minutes of cooking, add the half and half (or milk if you prefer) and cheese to the crockpot and give it a stir. This is not an exact science, it is just to give the soup some time to thicken up. I usually use forks to pull apart the chicken before adding the half and half and cheese, but you could chop your pre-cooked or wait until the last 20 minutes of cook time is up.