Source: 365 Days of Slow Cooking
This is the second dish I made for the Crockpot March Madness Tournament, hosted by 365 Days of Slow Cooking. I made this Creamy Corn Chowder along with Chicken Cordon Bleu to determine which dish is the victor of this Round 1 match-up.
Check back tomorrow for the winner!
This dish turned out different than I had expected. I was expecting a thick soup, but the broth turned out to be pretty runny. It still had good flavor, and I think this soup really has potential. If I make this recipe again, I would consider adding a diced potato — I think that would thicken the broth and make the soup even more hearty!
Creamy Corn Chowder
1 lb. chicken breast, cut into 1/2 inch cubes
11 oz. can whole kernel corn with sweet peppers, drained
1 can cream of potato soup
4 oz. can diced green chiles
1 tbsp. taco seasoning
1 can black beans
2 cups chicken broth
8 oz. sour cream
4 oz. cream cheese
Combine chicken, corn, soup, chiles, taco seasoning, and black beans in your crockpot. Pour in the broth, and stir to combine. Cook on low for about 6 hours. At end of cook time, stir about 1 cup of the hot soup into the sour cream. Stir the sour cream mixture and the cream cheese back into the crockpot, stirring well. Let stand on low for about 5 minutes until cream cheese has thoroughly melted and incorporated into the soup.