Tag Archive: Chicken Corn Chowder


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4 C. chicken, cubed or shredded (use Rotisserie if you don’t cook ahead and freeze like I do)

1 container (32 oz.) Progresso Tuscany Broth (chicken and Tuscan herbs)

Tuscany broth

1 can cream style corn

1 package Simply Potatoes Southwest Hash Browns (buy and freeze when they are on BOGO sale – great for lots of recipes)

hash browns

1 package Birdseye sweet barbecue corn

Corn

1 container cream cheese with chives

Put all ingredients into crock pot except cream cheese.  My chicken and my hash browns were frozen.   Cook on low 8-10 hours.  45 minutes before serving, stir in cream cheese.

I am not exaggerating when I say this was everyone’s favorite in a long time!!!

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6 ears roasted white corn

2 cans creamed corn

2 c. chicken broth

4 c. cooked, shredded chicken

1 package Simply Potatoes Diced Potatoes with Onion

2 Tbsp. dehydrated onion

1 c. leftover broccoli

2 Tbsp. smoked paprika

2 tsp. salt

Roast corn wrapped in foil with a little olive oil blend in 450 oven for 20 minutes.

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Cut off the cob and put in crock pot.

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Add in potatoes.

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Pour creamed corn over potatoes.  Add dehydrated onion and smoked paprika.

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Add in leftover broccoli and chicken broth.

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Add in cooked chicken.

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Stir and cook on low 8-10 hours.

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Empty the Fridge Chowder

Next on my quest to use what I had on hand to create something new and tasty, came tonight’s dinner.

I had leftover boneless chicken (about 2 large boneless breasts) and scalloped potatoes (about a cup) from my friend, Jeralyn that she had frozen and given to me. She had tried one of my recipes for chicken and her daughter didn’t care for it! Can’t please everyone 🙂
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I cut the chicken into bite-size pieces and put it in the crock pot. I added the potatoes and the sauce that the chicken had been cooked in which was a teriyaki, ranch and cheese mixture.
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To that I added some defrosted frozen leftover corn chowder (about 4 c. or so).
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I threw in some chicken broth (about 1/2 cup) and sherry (about 1/4 cup).

I cooked it on low for 4 hours.

We topped it with crunched up tortilla chips, shredded sharp cheddar and sour cream.
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Another ‘Empty the Fridge’ success. No leftovers and no complaints!! Very yummy if I do say so.

Chicken White Bean Corn Chili

2 c. leftover chicken cut into bite size pieces
1 can tomatoes with chilis
1 can creamed corn
1 can whole kernel corn, drained
1 can garbanzo beans
1 can great northern beans
1/4 c. cooking sherry
1 tsp. red pepper flakes
1 Tbsp. garlic salt

Mix everything in a large pan with a lid.

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Cover and heat at medium until bubbling.

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Reduce heat to simmer and cook approximately 1- 2 hours.

This would also work well in the crock pot.

We put chips in the bottom of our bowl.

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And top our chili with guacamole and sour cream.

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Shredded cheese would have been good too, but we were out.

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