CORN CHOWDER CROCK POT RECIPES

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BEST CROCK-POT CLAM CHOWDER RECIPE - THE NEST



Best Crock-Pot Clam Chowder Recipe - The Nest image

Creamy and comforting, New England clam chowder warms you from head to toe. While the chowder doesn't take too long to make on the stovetop, it's always nice to be able to serve dinner to your hungry family as soon as you all walk through the door. The next time you have a hankering for clam chowder, consider using your Crock-Pot so you have more quality time with your kids eating chowder than stressing over making it.

Provided by Jill Corleone, RDN, LD

Total Time 5 hours

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

1/2 pound bacon
4 (6 1/2-ounce) cans chopped clams in their own juice
1 cup chopped onions
1/2 cup chopped celery
3 medium potatoes, chopped
3 cups chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 cups half-and-half
2 tablespoons butter

Steps:

  • In a nonstick skillet over medium-high heat, cook the bacon. Lay the cooked bacon on paper towels and pat off the grease. Cut the bacon into pieces.
  • In a 6- to 8-quart Crock-Pot, add the bacon pieces, clams with the juice, onions, celery, potatoes, chicken broth, salt and pepper. Cover the Crock-Pot, and cook on low for 4 hours.
  • Pour the half-and-half into a medium heat-safe bowl. Add two or three ladles of soup to the half-and-half to warm it up, and then return the entire contents of the bowl to the Crock-Pot.
  • Add butter to the chowder. Cover the Crock-Pot and cook for 1 more hour.
  • Serve hot, with oyster crackers, if desired.

CREAMY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT



Creamy Chicken Corn Chowder Recipe: How to Make It image

My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. —Terrie Sowders, Carthage, Indiana

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2 servings.

Number Of Ingredients 11

1 cup chicken broth
2/3 cup cubed peeled potato
1/2 cup frozen corn
1/4 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons all-purpose flour
2/3 cup 2% milk
2 ounces Velveeta, cubed
2/3 cup cubed cooked chicken breast

Steps:

  • In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

Nutrition Facts : Calories 317 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 926mg sodium, CarbohydrateContent 31g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

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