Crockpot Chicken Corn Chowder

Another great freezer meal..

2 Tbs olive oil
3 cups cooked, cubed chicken
1/2 cup diced onion
2 cups frozen hash browns
cumin to taste
dry mustard to taste
garlic powder to taste
2 tsp worcestershire sauce
3-4 cups low salt chicken broth
1 can low salt creamed corn
3-4 cups frozen corn (I cook corn on the cob all year round and if I ever have leftovers, I cut it off the cob and freeze it and then use it in dishes such as this)
chopped jalepenos (to taste)

Heat 1 Tbs olive oil in skillet. Add onions and cook a few minutes. Add frozen hash browns with a small amount of water (so they cook more evenly). Cook until brown on the bottom, then flip over.

In the meantime, coat a crockpot with cooking spray, or use a crockpot liner. Put in the frozen corn, creamed corn, about 2 cups of the broth, the worcestershire sauce, the spices to taste and some chopped jalepenos. After the potatoes and onions have browned, put those in the crockpot as well.

Cook on low for about 4-5 hours. I use an immersion blender (I call it my Boat Motor) and blend it up really good so that it gets nice and creamy without adding anything else. You might need to add more chicken broth.

About an hour before serving, add the chicken in and stir, so the chicken will warm up but not be overcooked.

I serve with cheddar cheese (or any kind of cheese) and sliced jalepenos on top!


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