INGREDIENTS
1/4 cup butter
5 lbs. Russet potatoes, peeled then cubed
1/2 Tablespoon black pepper
4 cups chicken broth
2 (10 oz.) bags frozen corn
3 large chicken breasts, cooked then cubed
1 1/2 Tablespoons cornstarch + 2 Tablespoons water
1 1/2 pints heavy whipping cream
5 slices bacon, cooked then chopped
2 cups shredded cheddar cheese
1 bunch green onions, sliced
INSTRUCTIONS
- Cube butter then place in the bottom of a large greased crock pot. Wash and peel potatoes, then cube. Place potatoes over butter. Season with black pepper. Pour in chicken broth, corn and diced cooked chicken.
- Cover crock pot with lid and cook on low heat for 6 to 7 hours OR on high heat 4 hours.
- After time is up mix together cornstarch and water to create a slurry. Pour into crock pot. Then pour in the heavy whipping cream. Gently stir to combine everything. Cover with lid again and cook another 20 minutes or until chowder has thickened. Serve warm in individual bowls and garnish with bacon, cheese and green onion. Enjoy!
NOTES
*Be sure to plan ahead- this recipe calls for pre-cooked chicken.
Original Recipes visit: Chicken Corn Chowder @ life-in-the-lofthouse.com