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Corny Chicken Chowder

3 skinless chicken breast halves
1 large onion -- chopped
4 medium carrots -- sliced
4 medium red potatoes -- diced
1/4 cup parsley -- chopped
1/4 cup canned tomato sauce
2 cans chicken broth
1 can whole kernel corn -- drained
1 can cream style corn - (17 oz)
3 medium zucchini -- cut lengthwise, and sliced thin
Salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon tapioca
1/4 cup sour cream -- (optional)
1/4 cup cream -- (optional)

Rinse chicken, pat dry and set aside. In a 5 to 6 quart slow cooker (if you have a smaller slow cooker, use half the amount of vegetables), combine onion, carrots, potato, zucchini and 3 tablespoons parsley. Place chicken on top, then combine tomato sauce and broth and pour overtop. Cover and cook at low setting until chicken and potato are very tender when pierced, about 7 1/2 to 8 hours.

During last hour of cooking, bone and cut up chicken. Add the corns, cut up chicken and tapioca. Turn heat to high. Cover and cook 45 minutes more. Combine sour cream and cream, if using. Stir some of the hot liquid from the slow cooker into the cream mixture. Stir into soup and let heat 15 minutes. If you do not want to use the cream/sour cream mixture, still cook soup for the final 15 minutes. Season to taste and sprinkle with remaining 1 tablespoon parsley.

This recipe yields 6 to 8 servings.

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