Creamy Crockpot Chicken Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 4
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 1/4 teaspoon black pepper
- 3 tablespoons flour
- 1 cup milk (i used 2%)
- 2 teaspoons olive oil
- 1 jalapeno, seeded and finely chopped
- 1 1/2 cups frozen corn kernels
- 3 1/2 cups (830ml) chicken broth
- 1 bell pepper (any colour i used orange)
- 1 medium onion finely chopped (about 1/2 cup)
- 1/4 cup bacon cooked and crumbled (3-4 slices)
- 3 cups chicken cooked and chopped (2-3 chicken breasts)
- 4 ounces (113g) cream cheese softened
- Carbohydrate 18.8532970773907 g
- Cholesterol 0 mg
- Fat 0.980136665766667 g
- Fiber 1.15858328111966 g
- Protein 1.78235 g
- Saturated Fat 0.142024166542395 g
- Serving Size 1 1 Serving (91g)
- Sodium 2.19341666664867 mg
- Sugar 17.694713796271 g
- Trans Fat 0.0556216666422949 g
- Calories 83 calories
In the bowl of your crockpot, combine the chicken broth and flour, whisking until no lumps remain. Set aside.In a frying pan, heat the olive oil over medium heat. Add the bell pepper, onion, jalapeno, and garlic and saute for 3-4 minutes until the veggies are softened. Remove from heat and add to the slow cooker. Stir in the cooked chicken, corn and bacon. Cover and cook on high for 3-4 hours.In a small bowl, whisk together the cream cheese and milk until combined. It may be a bit lumpy, if so you can heat it in the microwave for a minute or two and that should get rid of the lumps. Add this to the slow cooker, along with the salt and pepper and stir. Replace the lid and turn the heat down to low. Let cook for another 30 minutes. If you need to leave it longer before eating, just turn it down to keep warm at that point until you’re ready to eat.
