Diana's Potato, Chicken, and Corn Chowder for the Crockpot
1 sweet onion (vidalia, Maui sweet, or walla walla)
2 celery stalks
3-7 russet potatoes, not peeled (amount depends on the size of your crockpot)
2 Cups frozen corn
1/8 tsp black pepper
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
3/4 tsp flat leaf parsley, chopped
3 tsp Better Than Bouillon low sodium chicken bouillon
3 Cups water
(that's a Reynold's crockpot liner, available at your local grocer)Chop all fresh veggies and add to crockpot. Add frozen corn. Add seasonings, bouillon, and water, no need to stir. Cover with lid and turn crockpot to low heat for 3 hours. At 3 hours stir the soup and turn to high. Check soup after 1 hour to see if it's done, but it'll probably need another hour or so. You'll know by checking the onion and potato. To cook only on low you could probably leave it for 6 or 7 hours just fine.
>While the soup is cooking there is some prep for later (or do this ahead of time if you are heading out the door to work).
1)Cook until crispy 4 slices of bacon. The crispier the better so it won't get soggy later. Chop up the bacon and set aside.
2) Place 2 chicken breasts ( 3 or 4 if they are small) in an oven safe container. Sprinkle with salt, pepper, and extra virgin olive oil. Bake @ 350 for 20-30 minutes or until no longer pink in the center. Allow to cool then chop in bite size pieces. Set aside.
Once the soup is just about done or ready to be served it's time to make it chowder!
1 package (8oz) cream cheese
Milk- just enough to make it the thickness you desire. For thicker chowder, omit the milk.
Chopped roasted chicken
Mix all together and serve! But, before I serve I always do one last taste to see if it needs more salt or bouillon.
For garnish sprinkle parsley on top. I love to serve this with a Rosemary Bread :) Trader Joe's is super yummy.
(c) 2011 Diana Frazier