Chicken Corn Chowder in the slow cooker is an easy and delicious comfort food
- 2 pounds chicken breasts
- 1 pound red potatoes diced
- 1 onion diced
- 1 jalapeno seeds removed and diced
- 1 poblano pepper seeds removed and diced
- 1 red pepper seeds removed and diced
- 4 cloves garlic minced
- 2 15 oz cans corn drained
- 5 cups chicken broth
- 1 1/2 Tbsps Old Bay seasoning
- 1/2 Tbsp Italian seasoning
- kosher salt, pepper, crushed red pepper flakes to taste
- 8 oz cream cheese
- Optional: chives, tortilla strips
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Place the chicken breasts, potatoes, onion, jalapeno, poblano, red pepper, garlic, corn, chicken broth, Old bay, Italian seasoning, kosher salt, pepper, and crushed red pepper flakes in a large slow cooker. Give it a stir.
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Turn the slow cooker on low for 6 to 8 hours.
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30 minutes before serving, shred the chicken in the crock pot with 2 forks. Add the cream cheese.
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After 30 minutes stir the soup until the cream cheese is evenly mixed.
Optional for a thicker, creamier soup: Use an immersion blender to pulse the soup a few times to thicken it (or transfer two cups of the soup into a blender, once cooled blend for 15 seconds and return to the slow cooker and stir it in).
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Taste for seasoning and add more Old Bay, Italian seasoning, kosher salt, pepper, or crushed red pepper flakes if needed.
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Serve with chives and tortilla strips if desired.