Corn Chicken Chowder

It's been cool around these parts and I'm loving it. I think it is safe to say the summer clothes have finally taken a back seat to all those cute fall and winter clothes that have patiently been waiting their turn.

With the change of season and clothes comes a slight change of dinner menu items. My slow cooker will be making more of an appearance (can I get a hallelujah for the slow cooker?!), and soups will be added back into our evening rotation.

Last night it was rainy, our tree was up and lit, and nothing could cap the night better than a piping hot bowl of creamy soup.
Before we go to much further with this I feel I need to give a bit of a heads up. This soup, in the slow cooker, takes a good 8 hours on high. You'll want to make sure you have everything prepped and ready to go in the morning if you want this ready by dinnertime. But, it's worth it, so, so, so worth it.

Corn Chicken Chowder
6-8 potatoes peeled and diced (I used 9, as my potatoes were on the smaller side)
1 can cream corn
1 can whole kernel corn
3-4 chicken breast
1 cup diced onion
2 cups chicken broth
1/4 cup butter
2 cups half and half

Place potatoes, both cans of corn, onions, chicken broth, and chicken breast in slow cooker.
-- I placed my partially thawed chicken breast on top. 30 minutes prior to serving I shredded the chicken breast and placed them back in the slow cooker.
-- If you like your chowder more soupy do not drain the whole kernel corn. If you like your chowder a bit creamier drain the whole kernel corn prior to putting it in your slow cooker.
Cook on high for 7-8 hours.
Shred chicken, and add back to chowder.
Add butter and half and half.
Mash potatoes to your desired consistency.
-- I simply used a wooden spoon to mash the potatoes against the side of the slow cooker.
Cook for an additional 30 minutes, on high.
The smell that permeated through my house all afternoon as this was cooking was almost too much. Because I didn't start my slow cooker until almost noon we had to wait until after the little man was in bed to eat. Torture.

This dish was the epitome of comfort food, and a hit in our house that will surely be repeated several times during these cooler winter months.

Source: Adapted from The Crockin' Girls


  1. This looks delicious. I wonder how it would work with meat that is already cooked. I have some turkey from Thanksgiving to use up... Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.

  2. Your chowder looks really good. Thanks for sharing it. I am hosting a giveaway on Dining With Debbie during the month of Merry, Marry Munchies. There are two giveaways, actually: (1) $50 gift certificate to my favorite jeweler, robinsonlane.com and (2) a signed copy of Kat Robinson's new book, Arkansas Pie: A Slice of the Natural State. I would love for you to enter and win one of these. Be sure to enter through rafflecopter. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.htm