Pumpkin Chicken Corn Chowder
- Number of Servings: 7
Ingredients
1 cup Red Onion, chopped1 teaspoon Olive Oil1 pound Red New Potatoes, scrubbed and cut into bite-size pieces2 cup Frozen Corn Kernels¼ cup Flour (gluten-free or regular)6 cups Low Sodium Chicken Broth2 cups Rotisserie Chicken, shredded (home cooked chicken may also be used)1 15-ounce can Pumpkin (unseasoned); or the equivalent homemade1 canned Chipotle Pepper, diced1 teaspoon Adobo Sauce (from the can of chipotle peppers)¼ Heavy CreamSalt and Pepper to tasteRead more at https://boulderlocavore.com/2014/10/slow-cooker-spicy-pumpkin-chicken-corn-chowder.html#7cFYOgvM4oqgg0h2.99
Instructions
In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.
Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.
Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken. Next add the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce.
Cook on high between 4-6 hours until the potatoes are soft. Stir in the cream. Salt and pepper for taste. Add garnish if desired and serve.
I cooked mine on the stove and made the following modifications:
- 1.5 Chipotle peppers - 1/3 cup of cream - 1.5 lbs of potatoes - I used uncooked chicken thighs - I brought everything minus the cream to a boil on the stove (rather than slow cooked like the recipe) When the chicken was cooked I took the thighs out, shredded the meat, and return to the pot. - At the end I took about 3 cups of the broth, and mixed in the cream and 3 TBS of flour in a saucepan.
Read more at https://boulderlocavore.com/2014/10/slow-cooker-spicy-pumpkin-chicken-corn-chowder.html#7cFYOgvM4oqgg0h2.99
Serving Size: 7 servings of 2 cups each
Number of Servings: 7
Recipe submitted by SparkPeople user TIFFANYLOR.
In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.
Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.
Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken. Next add the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce.
Cook on high between 4-6 hours until the potatoes are soft. Stir in the cream. Salt and pepper for taste. Add garnish if desired and serve.
I cooked mine on the stove and made the following modifications:
- 1.5 Chipotle peppers - 1/3 cup of cream - 1.5 lbs of potatoes - I used uncooked chicken thighs - I brought everything minus the cream to a boil on the stove (rather than slow cooked like the recipe) When the chicken was cooked I took the thighs out, shredded the meat, and return to the pot. - At the end I took about 3 cups of the broth, and mixed in the cream and 3 TBS of flour in a saucepan.
Read more at https://boulderlocavore.com/2014/10/slow-cooker-spicy-pumpkin-chicken-corn-chowder.html#7cFYOgvM4oqgg0h2.99
Serving Size: 7 servings of 2 cups each
Number of Servings: 7
Recipe submitted by SparkPeople user TIFFANYLOR.
Nutritional Info Amount Per Serving
- Calories: 320.9
- Total Fat: 12.9 g
- Cholesterol: 69.6 mg
- Sodium: 424.5 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 4.4 g
- Protein: 19.4 g
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