Chicken Corn Chowder

The weather today is gloomy, a bit dark and chilly. It's obviously the best kind of day to make a huge amount of soup. My favorite soup, at that. 

I put my Chicken Corn Chowder in the Gluten Free section of my blog because there are many recipes out there that use flour to thicken up the soup. And we all know that that is not condusive to my health. 

Normally, I make this over the stove in a huge stock pot, but I had a lot of things on my to-do list today, and standing over stove was not one of them. This was also a great reason to break in my new, and very big Hamilton Beach Crock Pot. Woohoo! I feel alive!

Of all the soups/foods I've made before - on my own as an original recipe, this has been my best "fan favorite". Before my Pops passed away, his appetite wasn't very good, but he devoured this soup and left none for my Mom or Grandma to taste. Haha. And if he liked it, I knew I had a winner.

Ingredients: 

Rotisserie Chicken from the supermarket. I used the "Original" flavor that they had. (There were other's like Italian Seasoning, Lemon Pepper, BBQ, but Original is the way to go.) I pretty much pulled off all the white meat and threw that into the crock pot. 

2 Cans of Creamed Corn and 2 Cans of regular sweet corn with no salt. Normally, I use frozen corn or fresh, but the cans were in my budget this week. No need to drain the sweet corn either.

1 chopped yellow onion

1/2 of a green pepper, chopped

1/2 of a red pepper, chopped

1 large can of white potatoes, drained and chopped. I used this because it cuts down on the crock pot time for my impatient self. Plus, these potatoes cook really well and easily take on the flavor of the soup without being too dense or starchy.

2 Tablespoons garlic powder

32 oz Chicken Broth - I used Swanson, low sodium.

1 pint of heavy cream 

Salt and Pepper to taste

*To thicken it up, I also thrown in a bit of Cornmeal as needed. About 2-3 tablespoons at a time. I use this instead of flour, plus it keeps with the corn flavor of the soup. This step is arbitruary. You may not want to use it, you may not need it. I just think it adds a little thickness to soup.

Directions: 

Since this is in the crock pot, it's pretty standard to just dump and go. If you are antsy like me, put it on high for about 4 hours. If you are planning on making this early in the morning to be consumed for dinner it should be on low for 6-8 hours. 

*If you like a little kick to your soup, I sometimes add a little bit of diced up green chilis.