Creamy Corn Chowder

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

Directions:
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.

Shared at Eat at Home Cooks Ingredient Spotlight: Cream Cheese.

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2 Comments »

  1. […] 6:59 am · Filed under Uncategorized You’ve read about the Chicken Cordon Bleu and the Creamy Corn Chowder. Now, it’s time to figure out which dish will proceed onto Round 2 of the Crockpot March […]

  2. […] of the tournament and had a lot of fun. My first match-up was between Chicken Cordon Bleu and Creamy Corn Chowder in Round 1 of the tournament. For Round 3, I pitted Zuppa Toscana again Cafe Rio Chicken. From […]

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