There is nothing like a good hearty chowder on a chilly rainy day. Or, a chicken and potato chowder! I’m one of those moms who is either on top of the meal planning game, or just has some random spices and frozen chicken. Last night I had frozen chicken.
When this happens, I hop on Pinterest and pray. Last night I found an amazing looking recipe for Slow Cooker Potato and Corn Chowder, I’m on Weight Watchers so I can’t do heavy cream and a ton of butter regularly. So, I tweaked it. And added the frozen chicken. Sure, I could swap out the cream for milk, but… that’s not as fabulous, now is it?
I apologize that I have no photos of the making of this, the kids were clawing at my pants, and I just wanted to get it going as fast as humanly possible. When it was all done, I realized how yummy it was and that I should share the recipe with y’all.
Whip out that crockpot. In it, you’ll put 2 frozen (or not) chicken breasts, a bag of frozen corn, and your peeled and quartered potatoes. I used 6 medium russet potatoes, but you can use any potatoes you like. Add in your herbs and spices, chicken broth, and the can of cream of chicken soup. Mix it up, close the lid for 8 hours (on low, 4 hours on high).
Take the chicken breasts out and shred them. Put about half of the chowder in a food processor or blender, and mix it until it’s pretty smooth. Add that and the chicken back in, check your flavors and adjust if you need to, then finish cooking it for 30-45 minutes.
You can top it with some fresh herbs, cheese, crackers, whatever you like! The serving here is 1 cup, for 7 points, and the recipe will make about 8 cups.
[Inspired by this original recipe]