This chowder might just be easier than my go-to chili recipe, and that’s saying something. Which is good— today I need all the easy I can get.
My self-imposed imprisonment is being aided and abetted by the chowder that is currently simmering in the crockpot. If I didn’t have to be in the kitchen, I’d probably be in here anyway, just sniffing the air.
Whenever I think about posting a recipe, especially one this easy, I have a totally self-conscious moment in which I imagine someone else reading this, in a magazine-perfect kitchen complete with granite counters and one of those multi-functional islands that always have kid sitting on them in the advertisements, shaking her head and thinking The poor dear. That’s not cooking! That’s just opening cans! Anyone could do that! And then she turns back to the stove to snip some fresh herbs into whatever smells so delicious in that pot on the stove.
And then I give myself a mental slap, tell myself to snap out of it, and chill.
But she’s right—whoever this judgey cook-person is—anyone could do this. And that’s kind of the point. I do a lot of fumbling in the kitchen. I’m still figuring out the best and easiest way to crush garlic, to debone a chicken, to sear a steak. But I’m learning. And if I don’t know what I’m doing, then chances are good that some of you don’t either. Or maybe you are spectacularly brilliant in the kitchen, but are as busy as the rest of us, and could really use a few really simple recipes to alleviate some of the stress. I bet even Miz Stepford in my head could use a little less stress.
So, without further ado, Crock Pot Chicken and Corn Chowder (because I have it on good authority that you don’t get to call it chowdah unless you’re from a somewhat more chilly geographic region.)
Here’s what you need:
- 2 cans of condensed cream-of soup, 1 chicken, 1 whatever (chicken, onion, mushroom, celery… let the pantry decide)
- 2 cans of corn, 1 creamed and 1 whole kernel (drain the water out of the whole kernel)
- 2 big cans (10 oz) chunk chicken, drained (or 2-2 1/2 cups of chopped cooked chicken)
- 1 cup chicken broth
- 1/4 cup roasted red bell pepper (or 1/4 cup chopped bell pepper)
- salt, pepper, thyme
- 1 1/2 cup milk
Here’s what you do:
- Combine everything except the milk in your crock pot
- Cook on low for 4-5 hours
- Add milk and cook another half hour or so, until it’s hot.
And voila! Supper’s done. And it was super quick, super easy, and holy mother is it super good.
ETA- two months later, I just thawed and ate the last serving of this soup. Seriously delicious. It kept getting chosen before other (more complicated and definitely more time-consuming) things in the kitchen. While I thought this was a one-off, just to use up all that corn in the pantry, this is definitely making it into permanent rotation. Can I say again that it’s delicious? Don’t skip the roasted red bell pepper, adds a great kick.