About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Crock Pot Chicken and Corn Chowder


Tender chicken, potatoes, corn and more are all inside this delicious Chicken and Corn Chowder. It makes for one comforting meal on a cold fall or winter night!


PREP TIME: 15 minutes

COOK TIME: 6 hours

TOTAL TIME: 6 hours 15 minutes

YIELD: 10 servings


INGREDIENTS:

1/4 cup Unsalted Butter

5 pounds Russet Potatoes, cut in 1-inch pieces

3 large Boneless, Skinless Chicken Breasts, cut in 1-inch pieces

1/2 tablespoon Black Pepper

4 cups Chicken Broth

2 bags (10 ounces each) Frozen Corn (OR 20 once Canned Corn, drained)

2 tablespoons Cornstarch

2 tablespoons Cold Water

1 1/2 Pints Heavy Whipping Cream

5 slices Bacon, chopped and then cooked until crisp

2 cups Shredded Sharp Cheddar Cheese

1 bunch Green Onions, sliced

Non-Stick Cooking Spray


INSTRUCTIONS:

1. Cube butter then place in the bottom of a large greased Crock Pot. Wash the potatoes, peel them if desired (I leave the peels on), then cube into 1-inch pieces. Place the potatoes and chicken pieces over the butter. Season with the black pepper. Pour in the chicken broth and corn.

2. Cover with the lid and cook on LOW heat for 6 hours or HIGH heat for 4 hours.

3. After time is up mix together the cornstarch and cold water to create a slurry.

4. Pour into the Crock Pot. Then pour in the heavy whipping cream. Gently stir to combine everything. Cover with the lid again and cook on HIGH heat another 30 minutes or until the chowder has thickened.

5. Serve warm in individual bowls and garnish with bacon, cheese and green onions. Enjoy!

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