Southwest Creamy Chicken, Corn and Sweet Potato Chowder

GUEST POST
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

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INGREDIENTS
1 pound boneless, skinless chicken meat (breasts or thighs)
3 tablespoons unsalted butter
1 red or orange bell pepper, seeds and ribs removed, and chopped
1 large onion, diced
2 garlic cloves, minced
2 large sweet potatoes, peeled and cut into 3⁄4-inch dice
4 cups Chicken Stock
2 canned chipotle chiles in adobo sauce, finely chopped
2 tablespoons yellow cornmeal
1 (15-ounce) can creamed corn
1 cup fresh corn kernels or frozen corn, thawed
11⁄2 cups light cream
Salt and freshly ground black pepper to taste
1⁄4 cup firmly packed fresh cilantro leaves

Variation: Substitute 1 (4-ounce) can chopped mild green chiles for the chipotle peppers for a milder soup.

RECIPE
1. Rinse chicken and pat dry with paper towels. Trim chicken of all visible fat, and cut into 3⁄4-inch cubes. Place chicken in the slow cooker.

2. Heat butter in a skillet over medium-high heat. Add bell pepper, onion, and garlic. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.

3. Add sweet potatoes, stock, chipotle chiles, and cornmeal to the slow cooker, and stir well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until potatoes are almost tender.

4. If cooking on Low, raise the heat to High. Stir in creamed corn, corn, and cream. Cook for an additional 30 to 40 minutes, or until corn is cooked and soup is bubbly. Season to taste with salt and pepper, and serve hot, sprinkling each serving with cilantro.

From Gluten-Free Slow Cooking

Note: The soup can be prepared up to 3 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.