Potato, Corn and Chicken Chowder

Potato, Corn and Chicken Chowder
Photo by www.myrecipes.com


  • 6 medium Yukon Gold potatoes (about 2 1/4 lb.), peeled and quartered
  • 3 tablespoons olive oil
  • Freshly ground black pepper to taste
  • 2 cups shredded or diced cooked chicken
  • ½ tablespoon finely chopped fresh basil
  • 1 (14.5 oz.) can low-sodium chicken broth
  • 2/3 cup heavy cream
  • + 4 more ingredients
    • 2 cups cooked or frozen corn
    • ¼ teaspoon kosher salt
    • 2 ripe plum tomatoes, finely diced
    • 1 large sweet onion (such as Vidalia), chopped

Put onion and then potatoes in slow cooker. Add broth and 1 1/2 cups water. Cover and cook for 3 hours on high.Coarsely mash potatoes; stir in corn, chicken, tomatoes and cream. Cover and let cook until heated through, about 10 minutes. (To make chowder ahead, prepare to this point, let cool, cov...

View full recipe at My Recipes


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