This hearty (but not too thick) chowder would be easy to serve for a football watch party or tailgate. It’s not as expected as a traditional dip, but will be appreciated for those guests sick of the typical tailgating cuisine! The best part about this recipe is that there’s no ahead-of-time cooking on the stovetop—everything goes in the slow cooker as is. That’s about as easy as it gets, which is more than perfect for your busy life. The sweet potato, red and yellow bell peppers and corn add beautiful color and texture to this slow-cooker meal. For this recipe, our testers recommend using bone-in chicken breasts to yield a more tender and juicy result than boneless. This is a great tip for any recipe, but especially with a soup or stew. Not only is this chowder easy to put together and cook, but it would be an ideal dish to freeze and reheat (just be sure you don’t put it in the freezer until it’s completely cooled) for nights you didn’t have anything planned or get a bigger dinner crowd than expected. A chowder dish like this is a great go-to to have on hand at all times, especially throughout the fall and winter seasons. Serve with some homemade skillet cornbread to add even more heartiness and an easy side. Plus, we’ll never turn down a slice of cornbread.
8 cups chicken broth
1 1/2 pound sweet potatoes, peeled and cut into 1/4-inch pieces (about 4 1/2 cups)
2 (1-lb.) bone-in skinless chicken breasts
2 cups fresh corn kernels (from 4 ears)
2 cups chopped yellow onion (from 2 onions)
1 1/4 cups chopped red bell pepper (from 1 large bell pepper)
1 1/4 cups chopped yellow bell pepper (from 1 large bell pepper)
1 cup chopped celery (from 3 stalks)
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup heavy cream
5 tablespoons cornstarch
1/4 cup chopped fresh flat-leaf parsley
Finely chopped chives
How to Make It
Combine the first 10 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside.
Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.