Let the Slow Cooker do all the work with this Summer Corn Chowder. It’s a healthy meal that the whole family can enjoy.
For the past few days, I’ve been touring peanut farms, vineyards and dining on amazing food in the Lubbock area. During this trip, I heard from some amazing farmers and their love for food and their farms. My husband has always talked about one day owning a farm, but I complain about living too far from restaurants, schools and the grocery store. We’ve entertained the idea of starting our own vineyard and greenhouse so we would have vegetables growing year round. I feel like we both have dreams and goals, but they are so hard to achieve without a financial backing.
As for now we will just dream a little more about our one-day vineyard and having a ton of vegetables at our disposal anytime. We do happen to have a tiny garden in our backyard. I’ve put some of those ingredients to use in this Slow Cooker Summer Corn Chowder dish. It’s a great summer chowder to have on hand especially when the counter is overcrowded with fresh vegetables. Not that having a ton of vegetables on hand is ever a problem.
This weekend I’ll be gathering up my baskets and heading to our local Farmer’s Market here in town. I finally have some time to gather up some other types of produce from what we grow in our garden.
What produce do you like to buy from the farmer’s market? I’m thinking corn, squash, onions and jalapenos.
ENJOY ~ Meagan
Slow Cooker Summer Corn Chowder
- 1-1.5 pounds boneless skinless chicken breasts
- 1 1/2 cups diced celery
- 28 ounce can whole tomatoes, drained and rinsed
- 16 ounce package frozen corn
- 1 teaspoon minced garlic
- 32 ounces low sodium chicken broth
- 1 cup diced okra
- 1 1/4 cup half and half
- 2 teaspoons Italian seasoning
- salt to season
Cut chicken into chunks and place into a large skillet over medium heat. Sear all the sides of the chicken and place into the slow cooker.
Add the celery, tomatoes, corn, garlic and chicken broth. Cook on low for 4 hours. Add the okra, half and half, Italian seasoning and salt and cook for an additional 30-45 minutes.
Note: If you use fresh corn just put it in when you add the okra.