Serve this chunky chowder in hollowed out sourdough or Kaiser rolls for a hearty meal.
| 1 1/4 |
|
pounds boneless skinless chicken breast halves or turkey, cut into 1-inch pieces |
| 8 |
|
small new red potatoes, cut into 1-inch pieces |
| 1 |
|
large (1 cup) onion, chopped |
| 1 |
|
(16-ounce) package frozen mixed vegetables |
| 2 |
|
(14-ounce) cans chicken broth |
| 1 1/2 |
|
teaspoons dried marjoram leaves |
| 1 |
|
teaspoon garlic salt |
| 1/2 |
|
teaspoon dried thyme leaves |
| 1 |
|
cup LAND O LAKES™ Half & Half |
| 2 |
|
tablespoons cornstarch |
| 1 |
|
(8-ounce) container onion and chive-flavored cream cheese, softened |
Combine all chowder ingredients
except
half & half, cornstarch and cream cheese in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours, or High heat setting for 4 to 5 hours or until potatoes are tender.
Combine half & half and cornstarch in small bowl until smooth; gradually stir into chicken mixture. Cover; cook on High heat setting for 15 to 30 minutes or until mixture is thickened.
Meanwhile, melt butter in 1-quart saucepan until sizzling; add bread crumbs. Cook over medium heat, stirring constantly, until golden brown (4 to 5 minutes). Set aside.
Just before serving, stir cream cheese into chowder until melted. To serve, sprinkle each serving with
1 tablespoon
topping.
Recipe Tip
To assure food is cooked evenly and done in the time range listed in the recipe, it’s important to cut the ingredients the size indicated in the recipe. Be sure not to peek during slow cooking as each time the cover is removed, enough heat is lost to add 10 to 15 minutes on to the total cooking time.
