This Baked Potato Corn Chowder is easy, versatile, and comes with a heavy dose of vegetables.
- 1 large onion, chopped
- 4–5 carrots, peeled and sliced
- 2 pounds new potatoes, scrubbed clean (or 2 pounds potatoes cut into 1-inch cubes)
- 2 cups corn kernels
- 1–2 pounds chicken (skinless breast or thighs work great)
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup cream
- salt and pepper to taste
- Preheat oven to 325 degrees. In large cast iron Dutch oven with a lid, add onions, carrots, potatoes, corn, chicken, broth, salt, pepper, and garlic powder and stir to combine. Place the lid on the Dutch oven.
- Place in the oven and bake for 1 hour and 30 minutes to 2 hours, or until chicken is cooked through and the potatoes are tender. Remove from oven and shred the chicken into bite-sized pieces. Stir in cream and more salt and pepper to taste. Serve hot with fresh cornbread.
This recipe is so forgiving! If you don’t have chicken, throw in some cubed ham, cooked ground sausage, or even sliced smoked sausage.
You can cook this in the slow cooker by adding everything except for the cream and cooking it on low for 6-8 hours or high for 4-5 hours. Shred the chicken at the end of the cooking time and then stir in the cream and additional seasoning before serving.
To make it on the stove top, cook your onion, carrots, and chicken (chopped up) in a little bit of olive oil. Then add the other ingredients (except the cream). Allow the soup to simmer until the potatoes are tender, about 30 minutes. Add the cream and adjust the seasonings to taste just before serving.
- Category: Dinner
- Method: Oven
- Cuisine: American
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