6 boneless skinless chicken thighs, cut into 1 inch cubes
3 cups frozen whole kernel corn
3 large new potatoes, peeled and cut into 1 inch cubes
1 red bell pepper, seeded and chopped
1 leek, cleaned and chopped, (optional)
1 small onion chopped
3 carrots chopped
3 celery stalks, chopped
1 packages (3oz) cream cheese, cut into cubes
2 cups milk
1 can (4.5oz) Old El Paso® chopped green chiles
2 cups Progresso® chicken broth
1 cup sherry wine
3 tbsp butter
1 tbsp sugar
1/2 cup heavy whipping cream
2 tbsp corn starch
Salt and pepper to taste
1 pound of cooked crumbled bacon (optional for garnish)
1/2 cup of fresh parsley, chopped (optional for garnish)
1. Add everything to the slow cooker except for the heavy cream, cornstarch, bacon and parsley.
2. Cover; cook on high heat setting for about 4 hours or low for 8 hours.
3. Once chowder has cooked and potatoes are tender, whisk the heavy cream and the cornstarch in a bowl until smooth. Stir into slow cooker and cover and cook for an additional 15 minutes.
4. Season with salt and pepper to taste. Before serving top individual bowls with a sprinkle of fresh parsley and crispy bacon.
Tips: This dish is great served with biscuits and a salad. If you don't like to cook with wine you can substitute chicken broth.