Creamy Chicken Corn Chowder
By: Marybeth
Published: Sunday, September 26, 2010 - 1:30pm

Ingredients




1 pound Boneless Skinless Chicken Breast (cubed)
2 cups Fresh Sweet Corn Kernels
2 ounces 10 ¾- Cream of Potato Soup
4 oz.- Cans Green Chile Peppers
1 packet Cheese Taco Season Mix
3 cups Chicken Broth
8 ounces Sour Cream
4 oz.- Velveeta Cheese (cubed)

Preparation

1 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.