For 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!)
{SRC} Chicken + Corn Chowder
Recipe Adapted from [A Cook's Quest|http://acooksquest.blogspot.com/" target="_blank]
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
Instructions
- 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.
- 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.
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.
YUMMY! Sounds really good. I love a good soup.
Thank you for posting my soup recipe. I love the adaptations you made!
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 🙂
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!
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!
I’ve never had a chicken corn chowder with jalapenos, but I wouldn’t be opposed to it!
Love that you added jalapeno!
Ummm this looks fabulous! I love using my slow cooker whenever i can!!!