When I come up with a soup recipe that’s creamy, comforting and low fat – yes low fat – it’s definitely going into our regular rotation. When that recipe uses a crock pot so it’s perfect for a busy night – it might get made every couple of weeks. When that recipe is as good as this one – my children will request it. This soup is all of that.
I found this recipe years ago and rediscovered it this week. I changed nearly everything on the recipe but the two ideas it gave me to create the creamy, comforting part. And oh did it work well. The only thing wrong with this dinner was that there wasn’t enough of it! Everyone wanted seconds (everyone except the super picky child of course – she picked out the potatoes & chicken and ate nothing else.) I’ve doubled the recipe below so this easily has 8 servings.
My assistant soup chef added a few of his standard secret ingredients (That would be red pepper flakes, a dash of hot sauce and a pinch of sugar. Shhhhhh – don’t tell him I told you. Those are certainly optional but I thought they were excellent additions!)
Creamy Chicken Chowder
3-4 chopped carrots
4 medium potatoes, peeled & chopped
1 large leek, sliced into half moons
3 tsp minced garlic
1 lb of boneless chicken breast, cut into bite size pieces*
4 cups chicken broth
2 cups skim milk
4 cans creamed corn
1 tsp salt
1 tsp pepper
2 small packages of potato flakes (approx 4 oz each)
1. Combine all ingredients except the potato flakes in your crock pot. Cook on low 6-7 hours or on high 3-4.
2. Ten minutes before you’re ready to eat, turn the crock pot to high and stir in the potato flakes. Cook until they have completely dissolved – approx 10 minutes.
The secret is the creamed corn & potato flakes. Who knew?
*Note on the chicken: you can certainly use leftover chicken in this recipe. I used frozen chicken breasts – put them in the crock pot first and everything else on top of them. Then when I added the potato flakes, I took out the chicken, chopped it up and stirred it back into the soup.