I’m super excited to be posting this recipe today. It’s perfect for you 20 somethings looking for a nice hearty meal before a night out at the club! #crockpotclubbin
Crock-Pot Spicy Pumpkin Chicken Corn Chowder
1 cup Red Onion, chopped
1 teaspoon Olive Oil
1 pound Red New Potatoes, scrubbed and cut into bite-size pieces
2 cup Frozen Corn Kernels
¼ cup Flour
6 cups Low Sodium Chicken Broth
2 cups Rotisserie Chicken, shredded
1 15-ounce can Pumpkin
1 canned Chipotle Pepper, diced
1 teaspoon Adobo Sauce (from the can of chipotle peppers)
¼ Heavy Cream
Salt and Pepper to taste
Optional Garnish: crumbled bacon and torn cilantro leaves
- In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.
- Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.
- Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken. Next add the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce.
- Cook on high between 4-6 hours until the potatoes are soft. Stir in the cream. Salt and pepper for taste. Add garnish if desired and serve.
Credit to Boulderlocavore.com for this Fall treat!
Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com