Slow Cooker Spicy Pumpkin Chicken Corn Chowder

By Shawn

Ingredients

• 1 cup Red Onion, chopped
• 1 teaspoon Olive Oil
• 1 pound Red New Potatoes, scrubbed and cut into bite-size pieces (salt them--my edit)
• 2 cup Frozen Corn Kernels
• 1/4 cup Flour (gluten-free or regular)
• 6 cups Low Sodium Chicken Broth (my edit---wat too much, start with 2 cups and add to thin)
• 2 cups Rotisserie Chicken, shredded(put in 2 bone-in raw breasts with skin removed, take out at 4 hour mark on low)
• 1 15-ounce can Pumpkin (unseasoned); or the equivalent homemade
• 1 canned Chipotle Pepper, diced
• 1 teaspoon Adobo Sauce (from the can of chipotle peppers) (my edit--use 2-3 tsp)
• 1/4 Heavy Cream (my edit--not necessary)
• Salt and Pepper to taste
• Optional Garnish: crumbled bacon and torn cilantro leaves

Details

Servings 10
Preparation time 10mins
Cooking time 250mins
Adapted from boulderlocavore.com

Preparation

Step 1

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.