Hi! I'm Jennifer and I develop recipes, photograph food and write a blog called Crockpot Gourmet. I am thrilled that I had the chance to try out a recipe from the book Gluten-Free Slow Cooking and share it with you!
I always love the opportunity to try out new recipes and with fall season now in full swing I'm currently obsessed with making soup, stew, chili and chowder in my slow cooker. There's nothing better than hanging out enjoying the last few minutes of sunlight in the crisp cool air and then heading inside to a slow cooker full of delicious food just waiting for you!
Of all the recipes I've tried lately, I must say this Southwest Creamy Chicken, Corn and Sweet Potato Chowder did not disappoint!! Hearty enough to be filling as a main meal, just the right amount of spice from the smoky chipotle peppers and just the right hint of sweetness from the corn and sweet potatoes makes it a perfect dinner. We served this up with a side of rustic bread and everyone had seconds!
I made a couple of changes from the original recipe in order to accommodate my family's tastes (and what I had on hand). I left the chicken uncooked and added it to the slow cooker without chopping to save time. Then when the soup was done and the chicken fully cooked I just shredded the chicken with forks right before adding the cream, using heavy cream instead of light. I ended up using 2 ½ cups of frozen sweet corn and skipped the can of creamed corn that I was missing. I also cut the amount of onion in half to keep my kids happy! This recipe is a keeper for my family and will be enjoyed on many chilly fall evenings and cold winter nights to come!
Makes 4 to 6 servings
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.