Jeremy from Mix 100.3 is back with his 2015 Crocktober recipe for Chicken and Corn Chowder.
It's time to dust off that slow cooker and delight your family with some awesome fall meals! Welcome to another delicious CROCKtober - a feature that I like to have on the Mix Morning Show every October on 100.3 The Mix.
This October, I would like to share with you a recipe that was brought over on the Mayflower and has been delighting families for generations. I have shared this crock delight with many friends, family, neighbors and co-workers. You'll want to strip down and roll around in my world famous Chicken and Corn Chowder - it's THAT good. Plus, as an added bonus, your kids will do anything just to have it! It's the truth. They will clean their rooms, take the trash out and walk the dog just knowing that in 5 to 6 hours you'll have a dinner fit for a king.
This recipe is super easy — Channel 7 News also interviewed me and featured it as a frugal way to feed the family! It's sure to tantalize your taste buds, check it out below.
Crockpot Chicken and Corn Chowder
2 Tablespoons Butter
1 1/2 lbs Chicken, Cubed
1/2 Cup Chopped Onion
2 Ribs Celery, Chopped
2 Carrots, Chopped
2 Cups Frozen Corn Kernels
2 Cans Cream of Potato Soup
1 1/2 Cups Chicken Broth
1 Teaspoon Dried Dill Seed
1/2 Cup Half and Half
Salt and Pepper to taste
1. In a large skillet, melt butter and brown the chicken.
2. Add onions and celery to the chicken and sauté for an additional 5 minutes, until tender.
3. Add chicken, onions, celery, carrots, corn, potato soup, chicken broth, salt, pepper and the dill seed to the slow cooker. Cover and cook on low for 5 to 6 hours. (Feel free to add a splash more chicken broth if it looks too thick after a couple hours of cooking)
4. During the last 10 minutes, stir in the half and half.
Add a loaf of fresh French bread for dipping!