Southwest spicy chicken corn chowder

Southwest spicy chicken corn chowder with black-eyed peas, creamed corn and broth cooked in a Crock-Pot.

 

Southwest spicy chicken corn chowder recipe

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This is a homemade chowder with chicken, corn and a little spice with cumin and Rotel.  This is a hardy recipe is for those chilly nights or when you just need some comfort food.  Plus it’s healthy and delicious with just the right amount of spice.

I’ve been experimenting a lot lately with soups this winter.  There is just something about soups and chowders that that warms you up inside and just make you happy.  All those memories from years past just come roaring back and just make your soul happy.

 

 

 

 

Where there is food, there is love❣ #comfortfood Click To Tweet

 

 

 

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Southwest spicy chicken corn chowder
This is a quick an easy chowder that you cook in the crockpot. Put all the ingredients in the pot and in as little as 4 hours you have a meal.
Prep Time 15 minutes
Cook Time 3 - 4 hours
Servings
Ingredients
Prep Time 15 minutes
Cook Time 3 - 4 hours
Servings
Ingredients
Instructions
  1. In a slow cooker, combine broth, beans, corn, bell celery, onion, milk, garlic, and smoked paprika cumin. Stir well.
  2. Season chicken with salt and black pepper, and add to the slow cooker.
  3. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken, is cooked through.
  4. Transfer chicken to a large bowl. Shred with two forks.
  5. Return shredded chicken to the slow cooker. Stir in potato flakes, sour cream, and cilantro.
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