Ingredients
6
boneless skinless chicken thighs, cut into 1-inch cubes
3
large new potatoes, peeled, cut into 1-inch cubes
3
carrots, chopped
3
celery stalks, chopped
1
red bell pepper, seeded, chopped
1
leek, cleaned, chopped, if desired
1
small onion, chopped (1/3 cup)
3
cups frozen corn (from two 12-oz bags)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (3 oz) cream cheese, cut into cubes
2
cups Progresso™ chicken broth (from 32-oz carton)
2
cups milk
1
cup sherry wine
3
tablespoons butter
1
tablespoon sugar
1/2
cup whipping cream
2
tablespoons cornstarch
Salt and pepper to taste
1
lb crumbled cooked bacon, if desired for garnish
1/2
cup chopped fresh parsley, if desired for garnish
Preparation
In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.
