Crock pot Chicken corn chowder

Made it up. Loved it!

Yield: 4 servings
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  • 4 ounce(s) Pancetta Diced
  • 1 cup(s) Onion and celery mix Diced
  • 1 Leek Thinly sliced
  • 3 clove(s) Garlic Minced
  • 1 bag(s) Small Yukon gold potatoes Diced or quartered
  • 1.5 cup(s) chicken broth
  • 1 can(s) Cream of potato soup
  • 1 can(s) Cream of mushroom soup
  • 1 can(s) Corn
  • 1 can(s) Creamed corn
  • 2 cup(s) Shredded cooked chicken


  1. Add diced pancetta to crock pot set on high. Let cook for about 30 min
  2. Drain fat, return pancetta to crock pot
  3. Add potatoes, leeks, onion, celery, garlic
  4. Let cook on high for 5-10 min to let flavors meld
  5. Add can corn (or frozen), can of cream corn
  6. Add chicken stock (1-1.5 cups)
  7. Add 1can cream potato, 1can cream mushroom (or celery)
  8. Let cook on high for 1-2hours
  9. Add 1-2 cups shredded cooked chicken, salt/pepper to taste
  10. Cook on high 1-2 more hours until potatoes are soft
  11. 10 min before serving add about 1cup cream (FF 1/2&1/2, whole milk, etc)
  12. Garnish each bowl w generous portion shredded cheese
November 2013

This recipe is a personal recipe added by erpm2002 and has not been tested or endorsed by MyRecipes.

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