{SRC} Chicken + Corn Chowder

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

Yield: 6

Prep Time: 5 minutes

Cook Time: 9 hours

Total Time: 9 hours 5 minutes

Recipe Adapted from [A Cook's Quest|http://acooksquest.blogspot.com/" target="_blank]

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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

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.