Potato, Corn and Chicken Chowder

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


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