Chicken Pot Pie Chowder

The Family Fudge

Yields 5

Chicken Pot Pie Chowder

A creamy chicken soup that is a lighter take on the traditional comforting pot pie.

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

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Ingredients

• 1/2 c. white grape juice
• 2 tbsp. low-sodium chicken base (we used Better than Bouillon)
• 12 oz. boneless, skinless chicken breasts, cut into 1" pieces
• 12 oz. red potatoes, cut into 1/2" pieces
• 3 cloves garlic, finely chopped
• 1 medium onion, chopped
• 8 sprigs fresh thyme
• kosher salt
• Freshly ground black pepper
• 1/2 c. half-and-half
• 4 tbsp. cornstarch
• 4 oz. cream cheese, cut into small pieces
• 1 1/2 c. frozen peas and carrots, thawed
• 1 c. corn kernels (fresh from 1 ear or frozen)
• Chopped cooked bacon, for serving
• Chopped parsley, for serving

Instructions

1. In a 5- to 6-quart slow cooker, whisk together the grape juice, bouillon, and 2 cups water.
2. Add chicken, potatoes, garlic, onion, thyme, 1?4 teaspoon salt, and 1?2 teaspoon pepper and toss to combine. Cook, covered, until the chicken is cooked through and the potatoes are tender, 3 hours on high or 6 hours on low.
3. Discard the thyme sprigs. In a small bowl, whisk together the half-and-half and cornstarch. Stir into the chowder along with the cream cheese, peas and carrots, and corn. Turn the slow cooker to high and cook until the vegetables are heated through and the chowder thickens slightly, about 15 minutes.
4. Serve with the crispy bacon and parsley, if desired.