Southwest Corn Chowder Slow Cooker (Printable Version)
Creamy corn chowder blends sweet potatoes, chicken, chipotle, and cream. Easy and zesty. #corn #chowder #chipotle #slowcooker #sweetpotatoes
# Ingredients:
01 -
1 pound boneless skinless chicken breasts
02 -
1 bell pepper
03 -
1 yellow onion
04 -
1 - 2 chipotle chili peppers in adobo sauce from a can
05 -
2 teaspoons jarred minced garlic
06 -
10 oz bag frozen cubed sweet potatoes
07 -
2 tablespoons yellow cornmeal
08 -
15 oz can creamed corn
09 -
1 cup frozen corn kernels
10 -
1 cup heavy cream
11 -
3 cups chicken broth or stock
# Steps:
01 -
Chop chicken into bite-sized pieces and place in slow cooker.
02 -
Remove ribs and seeds from bell pepper and chop. Remove outer layer of onion and finely dice.
03 -
Remove chili peppers from the can and finely dice.
04 -
Add all ingredients, except cream, to the slow cooker and stir to combine.
05 -
Cover and cook on high for 2-3 hours or on low for 4-6 hours.
06 -
Stir in cream, turn to high heat, and cook for an additional 30-45 minutes.
07 -
Serve topped with fresh chopped cilantro or as desired.
# Notes:
01 -
Store leftover chowder in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost, then reheat on the stove.
02 -
I used a few chipotle peppers, but you can reduce the amount to make it less spicy while maintaining smokiness.
03 -
To make this vegetarian, substitute chicken with a can of navy beans or other white beans and replace chicken broth with vegetable broth.
04 -
To make this dairy-free, replace heavy cream with coconut milk.
05 -
Always check labels to ensure ingredient swaps meet dietary needs.