Tag Archives: chowder

Chicken, Potatoes, and Corn Slow-Cooker Chowder

Are you ready for soup?  I am!
When my friend Maribeth asked if I had seen the chicken and sweet potato corn chowder recipe in the latest copy of Southern Living, I hadn’t. But when Maribeth gets excited about a recipe I get excited too! She is an accomplished cook and enjoys spending time in the kitchen.  The Chief, my Sous-Chef Dish-washing mom and I have enjoyed many a meal, snack, appetizer and scrumptious treat from Maribeth’s kitchen.  Once I looked at this recipe I knew this one will be no exception to the long line of recipes I have collected from Maribeth AND Southern Living!

We are sweet potato fans and so that is the first ingredient that caught my attention.  Plus, I love to rationalize that if it has sweet potatoes in it – then it must be good for me! These sweet potatoes look to be a little white in the picture but that was just my too-shiny camera shot!

This chowder is as pretty to look at as it is delicious to eat.  It is also easy-peasy because the first 12 ingredients are added to the Crock Pot first thing.  I added white potatoes to the original recipe because I like the color and flavor enhancement of a few white potatoes.  Also,  I changed the cooking process for the chicken.  Southern Living says “our testers recommend using bone-in chicken breasts to yield a more tender and juicy result than boneless.”

The original recipe directs placing the raw bone-in skinless chicken breast in with the rest of the ingredients to cook for the first 4 hours.  I am picky about cooking chicken and I don’t like to put it in with other ingredients that will end up soup.  Have you ever seen the chicken scum that floats to the top when boiling chicken? Yuck.

You can also tell from the picture of the soup in my Crock Pot that I always use a liner.  Actually, Reynolds should be sponsoring this post, but sadly they are not!  But – I still want you to know about liners because they make clean up so easy.  And I always want to make things as easy as possible for my Sous-Chef Dish-Washing mom!  Did I ever tell you that she washes all our dishes?  I know, but don’t be jealous.  Isn’t that awesome to get to do the cooking and have the dishes and the kitchen magically cleaned up!  Thank you, Mom!

My favorite, Shredded Chicken After Cooking in Crock Pot.

I suggest that you start with leftover chicken, cut up or shredded.  Or cook the chicken ahead of time in chicken broth or my personal favorite suggestion:  Place chicken breasts in the Crock Pot with 1 cup salsa.  Cook on high for 3 to 4 hours.  Remove from Crock Pot, cool slightly and then shred.  This chicken is moist and lightly seasoned.

I served this soup with a super-food Kale salad and it was a total hit!  As is often the case, this soup gets better and better for several days after cooking.

Do you wanna bite?

Cooking this soup in the Crock Pot filled the house with a wonderful fragrance of something lovin’ coming from the kitchen! My Chief Soup Eater added a splash of hot sauce to his serving.  This gave me the idea to add pepper flakes to the remaining soup.  I added  1 1/2 teaspoons and it was a perfect complement to the creamy soup.  I’ve added it as a “highly suggested” option in the recipe!

If you have other favorite soup-worthy vegetables this is the kind of recipe that can be tweaked to make it your own!  Thank you, Maribeth, and thank you Southern Living for inspiring this recipe!

Happy Cooking!
~ Catherine

Chicken, Potatoes, and Corn Slow-Cooker Chowder
Prep time
Cook time
Total time
Adapted from a Southern Living recipe, this soup is hearty, filling, and a little bit of a kick with red pepper flakes! Delicious!
Recipe type: Soup
Cuisine: American
Serves: 10-12
  • 8 cups chicken broth
  • 1 pound sweet potatoes, peeled and cut into ¼-inch pieces (about 2 cups)
  • 1 pound white potatoes, peeled and cut into ¼-inch pieces (about 2 cups)
  • 1 pound (2 chicken breasts) cooked and shredded (or diced) chicken breasts*
  • 2 cups fresh corn kernels (from 4 ears) or canned or frozen (thawed)
  • 2 cups chopped yellow onion (from 2 onions)
  • 1¼ cups chopped red bell pepper (from 1 large bell pepper)
  • 1¼ cups chopped yellow bell pepper (from 1 large bell pepper)
  • 1 cup chopped celery (from 3 stalks)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1½ teaspoons pepper flakes* optional
  • 1 cup heavy cream
  • 5 to 8 tablespoons cornstarch*
  • ¼ cup chopped fresh or dried flat-leaf parsley
  • Hot sauce to taste
  1. Combine the first 12 ingredients in a 6-quart slow cooker. Cover and cook on HIGH about 4 hours, or on LOW for 6 to 8 hours until vegetables are tender.
  2. Whisk together cream and cornstarch in a bowl until smooth; slowly stir into soup.
  3. Cover and cook until slightly thickened, about 30 minutes.
  4. Top with hot sauce if desired.
* Cook the chicken ahead of time in chicken broth or my personal favorite suggestion: Place chicken breasts in the Crock Pot with 1 cup salsa. Cook on high for 3 to 4 hours. Remove from Crock Pot, cool slightly and then shred. This chicken is moist and lightly seasoned.
*Red pepper flakes optional. They do not make the soup "hot" but add a nice layer of flavor.
* Can use only sweet potatoes if desired, but the addition of the white potato blends well with the other vegetables.
* Cornstarch - 5 tablespoons will thicken slightly. I prefer 8 heaping tablespoons for a medium thickness to the chowder.


Ham, Potato and Corn Chowder

Ham, Potato and Corn Chowder
Ham, Potato and Corn Chowder

Are you ready for soup?  I am!

That is why I am starting my fall soup-a-thon  with a luscious ham, potato and corn chowder that is not only filling but very lovely in color and texture too!

ham corn chowder close up

For me this soup started with ham that needed used up in my frig.  And then I had 2 potatoes left from the 5 lb. bag.  The corn … well, it came off the cob from a dinner earlier in the week.  Do you see where I am going with this? But wait there’s more! Click to continue reading

Soups On! A Dozen of Winter’s Best Soups

During the winter months I try to make a pot of soup each week. Here are some of my favorites.  Our all-time family favorite is the lasagna Soup.  If you haven’t ever made it … now is the time!

Taste of Italy Lasagna Soup
9 Can Vegetable Soup
Fresh Tomato Basil
Cream of Maitake Mushroom Soup Potato Soup Cheese
White Chicken Chili
Italian Cabbage Soup
Cheesy Potato Chowder
Pasta e-Fagioli Soup
Tasty Taco Soup
Crock Pot Tomato Soup
Traditional Chili Soup

What is your favorite soup? If you send me the recipe I will share it!

Have a Souper Week!

Chipotle Chicken Chowder

spoonful chowder upclose
It’s fall. Days are cooler and nights are cold.  The soup kettle is on in our home. When I think of chowder it is clam chowder or corn chowder that comes to mind.  When I saw this recipe for chipotle chicken chowder, originally from Cooking Light, it piqued my curiosity.

chicken chipolte chowder upclose
The word “chowder” means a seafood or vegetable stew — or thickened soup.  This meal-in-a-bowl fits that description well. The soup is spicy. Not the burn your lips off spicy, just a nice, slow, warm glow from your lips to the soul of your feet!

spoonful chipolte chowder
It is so thick, rich, and creamy it can be eaten with a fork (but use a spoon and get every tasty bite!) We topped it with crushed tortilla chips instead of crackers.  A perfect crunchy salty addition!
mccormicks_f_improf_225x225I made a few revisions (corn instead of hominy, precooked, shredded chicken) and I kicked it up a notch with one of my favorite seasoning packets … White Chicken Chili.  I don’t like to cook the chicken in the chicken stock I am using for the soup.  That’s just me. I precook it first and then add to the soup.

An added bonus — the flavors continue to meld in the refrigerator for a few days after making this and it gets better with every serving.  This chowder also freezes well for a ready-to-go meal another day.

Happy Cooking!

“Give thanks to the Lord, for he is good; his love endures forever.”       Psalm 107:1

Chipotle Chicken Chowder
Prep time
Total time
A little bit spicy, a whole lot flavorful, and perfect for a cool fall or winter night's meal.
Serves: 10 to 12 servings
  • 1 to 2 lbs. boneless, skinless chicken breast cooked and shredded
  • 1 tablespoon extra-virgin olive oil
  • 1 chipotle chile in adobe sauce, minced
  • 2 medium onions, diced
  • 2 large carrots, diced
  • 2 large celery ribs, diced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 garlic cloves, minced
  • 8 cups chicken broth
  • 1 (15.5 oz) can corn, drained
  • 3 medium red potatoes, but into ½" pieces
  • ½ cup heavy cream
  • 1 McCormick White chicken Chili seasoning packet
  • * Crushed Tortilla chips for garnish (optional)
  1. Set a large Dutch oven over medium heat and add the oil. When the oil shimmers, add the chile, onion, carrot, celery, cumin, oregano, thyme, garlic and McCormick seasoning packet. Cook stirring occasionally, for about 7 to 8 minutes, or until the onion has softened.
  2. Add chicken broth and cook for another 20 to 25 minutes. Remove from stove and cool slightly.
  3. Use an immersion blender to puree the chowder until smooth. (Alternatively, you can transfer the soup to your blender in batches and do this too -- just be careful blending hot liquid. Return to the pot once smooth.)
  4. Once the chowder has been pureed, set the pot back over medium heat, stir in the cooked, shredded chicken, diced potatoes, and corn. Bring to a simmer and cook, uncovered, for about 20 minutes or until the potatoes are fork tender.
  5. Just before serving add heavy cream and continue to heat, slowly until ready to serve.
  6. Garnish with crushed tortilla chips and Enjoy!
* The McCormick White Chicken Chili seasoning packet may seem redundant with all the other spices, but it adds another layer of seasoning that really makes this chowder stand out.

!Adapted from Cooking Light