Chicken Corn Chowder - the best version

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Every time I make my Chicken Corn Chowder I get asked for the recipe.  I've been prolonging posting it because of how long it will take me to type it.  But since I've been asked for the 100th time, I decided to suck it up.  There are so many different things you can add/subtract from this recipe, please feel free to tweak it to your liking.

As with my most of recipes, keep in mind I don't measure, so the measurements are guesstimates.

Please leave your feedback or ask questions.

You will need a crockpot for this recipe.

Serves approximately 6.


INGREDIENTS

1 lb boneless, skinless chicken breast and/or thighs
2 carrots, skinned
1 stalk celery
1 poblano pepper
1/2 (6oz-8oz) smoked sausage (turkey is okay)
2 med potatoes
2 fresh ears of corn on the cob
1 can creamed corn
1 cup frozen cut corn
4 cups water
1/2 cup heavy whipping cream
2 tablespoons chicken boullion
3 tablespoons corn starch
1 tsp salt
1/2  tsp pepper

DIRECTIONS


Cut/dice the following ingredients into bite-size pieces:

  • chicken
  • carrots
  • celery
  • poblano pepper
  • smoked sausage
  • potatoes
Remove the leaves and fur from the corn on the cob, cut off the end.  Cut both cobs in half.  Cut the kernels off both cobs.  In a blender, puree the kernels from ONE (2 halves) cob. 

In a large crockpot, put in all ingredients EXCEPT: sausage, whipping cream & cornstarch.  Include the cobs that you just cut the kernels off of too. Set crockpot to cook on LOW for 8 hrs and cover.  

At the 7th hour (1 hour before it's done).  Mix in smoked sausage and whipping cream.  In a small cup, mix cornstarch with approximately 1/4 cup COLD water until dissolved.  Stir in the cornstarch mixture into the chowder.  Chowder will begin to thicken.  Let it finish to the 8th hour.  

Remove the corn cobs and discard.  Serve chowder hot with crackers or biscuits.

TIPS

  • Put the chicken pieces in whole and shred them at the end of cooking
  • To thicken, use more cornstarch mixture (1 tablespoon at a time to avoid over-thickening)
  • Substitute the poblano pepper for a bell pepper to make it mild.




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