Chicken, Sweet Potato, and Corn Slow-Cooker Chowder

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Photo: Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall
Active Time:
25 Mins
Total Time:
4 Hours 55 Mins
Yield:
Serves 10
By Karen Rankin
October 2017
RECIPE BY Southern Living

Great for a game-day get-together, this hearty and creamy soup feeds a crowd with little hands-on time required.

Ingredients

  • 8 cups chicken broth
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1/4-inch pieces (about 4 1/2 cups)
  • 2 (1-lb.) bone-in skinless chicken breasts
  • 2 cups fresh corn kernels (from 4 ears)
  • 2 cups chopped yellow onion (from 2 onions)
  • 1 1/4 cups chopped red bell pepper (from 1 large bell pepper)
  • 1 1/4 cups chopped yellow bell pepper (from 1 large bell pepper)
  • 1 cup chopped celery (from 3 stalks)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 cup heavy cream
  • 5 tablespoons cornstarch
  • 1/4 cup chopped fresh flat-leaf parsley
  • Hot sauce
  • Finely chopped chives

How to Make It

Step 1

Combine first 10 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside.

Step 2

Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.

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