Creamy Chicken Corn Chowder


1 pound Boneless Skinless Chicken Breast (cubed)
2 cups Fresh Sweet Corn Kernels
1 packet Cheese Taco Season Mix
8 ounces Sour Cream
4 oz.- Velveeta Cheese (cubed)


In a slow cooker combine the chicken, corn, soup, chile peppers & taco season mix, stir in chicken broth and mix to combine. Cover and cook on low for 4-6 hours or on high for 2-3 hours. After cooking stir about 1 cup of the hot soup into the sour cream, then stir the sour cream mix and the cheese cubes into the pot of soup. Cover and let cook for another 5-10 minutes or until the cheese has melted. Serve with some Mexican cornbread for a wonderful body warming fall meal.


6 servings


Sunday, September 26, 2010 - 1:30pm


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