chicken corn chowder crock pot
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Maize
Maize (/meɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taino: mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.[1][2] The leafy stalk of the plant produces pollen inflorescences (or “tassels”) and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits.[3][4]
Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and corn syrup.[5] The six major types of maize are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn.[6] Sugar-rich varieties called sweet corn are usually grown for human consumption as kernels, while field corn varieties are used for animal feed, various corn-based human food uses (including grinding into cornmeal or masa, pressing into corn oil, fermentation and distillation into alcoholic beverages like bourbon whiskey), and as feedstocks for the chemical industry. Maize is also used in making ethanol and other biofuels.
Maize is widely cultivated throughout the world, and a greater weight of maize is produced each year than any other grain.[7] In 2014, total world production was 1.04 billion tonnes. Maize is the most widely grown grain crop throughout the Americas, with 361 million metric tons grown in the United States alone in 2014.[8] Genetically modified maize made up 85% of the maize planted in the United States in 2009.[9] Subsidies in the United States help to account for its high level of cultivation of maize and its position as the largest producer in the world.[10]
Slow Cooker Chicken Corn Chowder
Ingredients
- 3 medium boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 5 small red, gold, or brown potatoes – cut into 1-inch pieces, (red potatoes are my favorite)
- 1 8-ounce can diced green chiles
- 1 small white or yellow onion – diced
- 2 cans cream-style corn
- 2 cups heavy cream – (may sub half & half for a lighter version)
- 1 teaspoon garlic powder
- 4-6 strips bacon – diced and cooked til crispy
- salt and pepper to taste
- freshly chopped parsley
Instructions
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Uncover slow cooker and use two forks to shred chicken.
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Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes.
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Garnish with fresh parsley and cracked black pepper and serve hot.
Notes
Nutrition
CROCK POT CHICKEN CORN CHOWDER
Ingredients
- 1/4 cup butter
- 5 pounds Russet potatoes
- 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 ounces canned corn, drained
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 ½ pints heavy whipping cream
- 5 slices bacon cooked then chopped
- 2 cups shredded cheddar cheese
- 1 bunch green onions sliced
Instructions
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Cube butter then place in the bottom of a large (I use a 7 quart) greased crock pot. Wash and peel potatoes, then cube. Place potatoes and chicken pieces over butter. Season with black pepper. Pour in chicken broth and corn.
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Cover with lid and cook on low heat for 6 hours OR on high heat 4 hours.
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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 30 minutes or until chowder has thickened.
Serve warm in individual bowls and garnish with bacon, cheese and green onion. Enjoy!
chicken corn chowder
what is corn chowder?
Corn Chowder is a thick and creamy bowl of soup with textured or chunky ingredients throughout. Another added element in our corn chowder recipe is creamed corn, which I have found over the years lends an even better flavour to this chowder.
INGREDIENTS
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- 1 pound (500 g) chicken thighs, diced into 1-inch pieces
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- 1 large yellow onion, diced
- 2 carrots, peeled, and diced
- 1 red pepper (capsicum), deseeded and diced
- 30 ounces (840 g) fresh, frozen or canned corn kernels
- 15 ounces (420 g) can creamed corn
- 24 ounces (800 g) red potatoes, chopped into 1 1/2 inch pieces
- 2 cups chicken broth
- 3 teaspoons garlic powder
- 1 1/3 cup light / reduced fat cream, (or heavy whipping cream)
- 2 cups milk, (2% or full fat)
- 1/4 cup cornstarch (or corn flour)
- Salt to season, (I use about 3-4 teaspoons — adjust to your tastes)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella,
- 1/2 cup diced bacon, trimmed of fat
- Cracked black pepper, to taste
INSTRUCTIONS
For Slow Cooker:
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Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl.
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Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours.
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When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting.
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Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives or sliced green onions and serve.
For Instant Pot:
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Cook bacon on high sauté setting until golden (about 6 minutes). Use a slotted spoon to transfer to paper towel-lined plate. Cook the chicken in the bacon fat on the same setting.
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Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
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Close the lid, turn the valve to seal. Adjust pressure to high on manual setting for 10 minutes. Once cooked, quick-release pressure according to manufacturer’s instructions. Remove lid.
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Set to high sauté setting and bring to a boil. Stir in the cream. Whisk together cornstarch and milk and stir mixture into the soup. Stir frequently while simmering for about 4-5 minutes until thick and creamy.
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Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the remaining bacon; garnish with fresh chives or sliced green onions and serve.
Another recipe :
Ingredients
- 6 slices bacon, chopped
- 1 ½ lbs. boneless, skinless chicken thighs or chicken breast
- Kosher salt and ground black pepper, to taste
- 1 cup diced onion
- 1 cup fresh or frozen corn kernels
- ½ cup diced celery
- ½ cup peeled and diced carrots
- 1 russet potato (about 6 ounces), peeled and cubed
- 1 ½ teaspoons fresh thyme leaves (or ½ dried thyme)
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 (14.75 oz) can cream-style corn
- Optional garnish: chopped fresh parsley
Instructions
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Fry bacon in a large skillet over medium-high heat until crisp. Remove bacon with a slotted spoon and set aside to use later as a garnish. Reserve bacon drippings in the skillet.
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Season chicken with salt and pepper on both sides.
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Add chicken breasts to the bacon drippings in the skillet and cook over medium-high heat, just until browned on both sides (about 3 minutes per side). The chicken does not need to be completely cooked through – it just needs to be browned on each side for flavor, since it will continue cooking in the slow cooker.
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Meanwhile, place onions, corn, celery, carrots, potato, and thyme in a slow cooker. Add browned chicken to the slow cooker. Pour chicken broth over top, cover, and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
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Remove chicken from slow cooker and place on a cutting board.
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Using a handheld stick blender, puree about half of the soup in the slow cooker. If you don’t have a stick blender, you can carefully transfer about half of the soup to a regular blender or food processor and blend until it reaches desired consistency. You might have to do this in batches, depending on how large your blender is.
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Once the soup is pureed, chop or shred the chicken and stir the meat back into the soup in the slow cooker.
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Stir in heavy cream, cream-style corn, and ¾ teaspoon salt. Continue cooking for about 5 more minutes, or until heated through. Taste and season with additional salt and pepper, if necessary.
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Divide chowder among individual bowls and garnish with reserved cooked bacon and chopped fresh parsley.
STORAGE
Properly stored in an airtight container, the chowder will last in the refrigerator for 3-4 days.
To Reheat: Place the chowder in a pot and warm over a low flame, just until heated through. Be careful not to let the soup boil.
CAN YOU FREEZE CHICKEN CORN CHOWDER?
I do not recommend freezing this corn chowder recipe, as the milk or cream will “break” or separate when thawed.
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