{SRC} Chicken + Corn Chowder

healthy-delicious_chicken corn chowder textFor this month’s Secret Recipe Club, I was paired with Jenn from A Cook’s Quest. Jenn was assigned to my blog a few months ago (she made my jalapeno popper mac and cheese), so I was especially excited to have the opportunity to try one of her recipes! Jenn has tons of family-friendly recipes that look really tasty, and it was difficult to decide what to make. I eventually settled on this chicken and corn chowder, which is perfect for the cold, rainy weather that we’ve been having. Even better, it’s made in a crockpot – perfect for a weeknight.

Of course I had to spice it up a little: chicken and corn is the perfect backdrop for southwestern flavors, so I kicked the chowder up with jalapeno, Old Bay, and cilantro. I also added the corn cobs to the broth the extract even more sweet corn flavor. Served with crusty bread and butter, this was a really comforting dinner!

(PSA: Please, please, please make sure you turn your crockpot off at dinnertime. And if you’re in the market for a new crockpot, spend the extra few dollars for one that turns itself off after a set amount of time, just to be extra safe. I forgot to turn mine off and only realized it hours later when all of the liquid had cooked off and I was left with a smelly, burned mess. It wasn’t pretty and, well, it kind of freaked me out. I have a feeling I’m going to be pretty paranoid about turning it off in the future!)

healthy-delicious_chicken corn chowder

{SRC} Chicken + Corn Chowder
 
Prep time
Cook time
Total time
 
Recipe Adapted from A Cook's Quest
Author:
Serves: 6
Ingredients
  • 4 cobs Corn
  • 1 pound Boneless, Skinless Chicken Breasts
  • 4 cups Chicken Broth
  • 1 Tbs Garlic Powder
  • 2 Potatoes, diced (about 2 cups)
  • 1 Jalapeno Pepper, minced
  • 2 cups Fat Free Half and Half
  • Old Bay Seasoning
  • Fresh Cilantro
Preparation
  1. Cut the corn off the cobs; reserve the kernals for later. Add the corn cobs, chicken breasts, broth, and garlic powder to crockpot. Cover and cook on low for 8 hours.
  2. Remove the corn cobs and shred the chicken (it should shred very easily if you press on it with a wooden spoon). Add the potatoes, jalapeno, and reserved corn. Increase heat to high and cook until the potatoes are soft, about 45 minutes. Stir in the half and half; cook until warmed through. Season to taste with Old Bay. Top with chopped cilantro.

Be sure to check out th rest of this month’s Secret Recipe Club posts after the jump!



Comments

  1. Ummm this looks fabulous! I love using my slow cooker whenever i can!!!

  2. Love that you added jalapeno!

  3. I’ve never had a chicken corn chowder with jalapenos, but I wouldn’t be opposed to it!

  4. Corn chowder is one of my favorite kinds of soup! YUM. I’m going to have to try this one since it has a meat in it.

    Happy Reveal Day!

  5. Corn chowder is a favorite cold weather meal and it is cold in Utah! This will be on the dinner menu soon. I add jalapeno to most everything!

  6. I would give just about anything to curl up with a big bowl of this soup and a nice piece of crusty bread for dinner tonight! It looks amazing!! Thanks for sharing :)

  7. Thank you for posting my soup recipe. I love the adaptations you made!

  8. YUMMY! Sounds really good. I love a good soup.

  9. Chicken and corn chowder is one of my favorite soups. I love that this has jalapeno and cilantro added.

    Thank you so much for being a member of the Secret Recipe Club and sharing your cooking talents with us.

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