I know, I know, two soup posts in a row. But it is winter time, and there's absolutely nothing I'd rather eat in the cold months than a big bowl of comforting, soul-feeding soup. I actually made this chowder late last fall, but for some reason we didn't eat it then -- I think we all got sick and weren't hungry. For whatever reason, I decided to freeze the entire batch to eat when the baby came, and we had it for dinner tonight along with some simple cheddar cheese quesadillas for dipping.
We liked this chowder a lot. It relies heavily on canned cream-style corn and cream of chicken soup, so if that's not really your thing you may want to pass on this. But it is really good: thick and rich and just slightly spicy. Combine everything in the Crock pot in the morning, and when you get home dinner's ready. You just can't beat the convenience of that any night of the week. Next time I make this I'll add some black beans, but that's the only thing I would change about this recipe.
Southwest Chicken Corn Chowder
source: slightly adapted from Another Potful of Recipes by JoAnna M. Lund
2 cups chicken stock
1 10.75-ounce can cream of chicken soup
3/4 cup chunky salsa
2 cups (1 16-ounce can) cream-style corn
2 cups cooked shredded chicken
1/2 cup frozen whole-kernel corn
1 cup diced raw potatoes
Sour cream, shredded cheese, and chopped cilantro, if desired
1. Spray a slow cooker container with cooking spray. In prepared container, combine chicken broth, chicken soup, and salsa. Stir in remaining ingredients and mix well to combine.
2. Cover and cook on low 6 to 8 hours. Mix well before serving. Top each serving with sour cream, shredded cheese, and cilantro, if desired.