Crock-Pot Chicken Corn Chowder

Crock-Pot Chicken Corn ChowderI love easy crock-pot meals!  This one is has nice texture, full body flavor and will feed up to 12 people.


1 tablespoon butter

1 tablespoon olive oil

2 large onions, chopped

2 ribs celery, chopped

2 tablespoons flour

2 tsp dried thyme

8 cups organic chicken stock

6-8 Yukon gold or red potatoes, scrubbed and chopped into 1/2-inch cubes

1 (150z. can) White Northern Beans, drained

2 cups fresh or frozen corn

2 organic chicken breats

1 cup cream

2 cups cheddar cheese, shredded

Sea salt and fresh pepper to taste

In a saute pan melt 1 tablespoon butter and 1 tablespoon olive oil.  Add the onions, celery and thyme and saute until softened, about 10 minutes.  Add the flour and cook for 1 minute.  Add 1 cup broth and pour into crock-pot.  Add the  remaining broth, potatoes, beans, corn and chicken into the crock-pot.  Cook on low for 6-8 hours or high for 4-5 hours. Add the cream and cheese just before serving.  Check the seasonings and serve with salad and a hearty loaf of bread!

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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