Soups and slow cookers were a match made in heaven. You’ll love Slow Cooker Beef Stroganoff Soup, Slow Cooker Chicken Pot Pie Soup, and Slow Cooker Tomato Basil Parmesan Tortellini Soup. I really thought that our Summer was going to make a rebound, but it appears that the cooler weather here is officially here to stay. While I’m not quite ready for Winter, I’m definitely in a cozy soup mood and this Slow Cooker New England Chicken Chowder is hitting the spot this week. To whip up this tasty soup, just add bacon, chicken, chicken broth, and veggies to your crockpot and set it to low for 4 hours or high for 2 hours. Your carrots and potatoes should be nice and tender and the chicken should be fully cooked through. Remove the chicken from the crockpot and shred it with a couple of forks. Personally, I prefer larger pieces of chicken in the soup but shred to your own heart’s content. Return the chicken to the pot and combine corn and milk and blend until smooth. Blending sweet yellow corn with Promised Land Whole Milk is what gives this soup its creamy, texture and rich flavor. I just might have to add this quick step to all of my corn chowder recipes from now on! Stir that creamed corn back into the pot and let it heat up for another 10 minutes or so, then serve with grated parmesan cheese, black pepper, and fresh basil. Let your slow cooker do the work and enjoy a delicious dinner with minimal prep! This soup is so easy to make and has incredible flavors you’ll crave all season long.
What people are saying about this Slow Cooker New England Corn Chowder
“Excellent! This is a great main course!” – Suzanne “Really good 🙂 Just made it. My crockpot cooked it on low for about 6 hours.” – Vita
