Chicken, Potatoes, and Corn Slow-Cooker Chowder
Are you ready for the soup? I am! When my friend Maribeth asked me if I had seen the recipe for Sweet Potato Chicken Corn Soup in the latest copy of Southern Living, I hadn't.But when Maribeth is excited about a recipe, I get excited too! She is an accomplished cook and enjoys spending time […]

Are you ready for the soup? I am! When my friend Maribeth asked me if I had seen the recipe for Sweet Potato Chicken Corn Soup in the latest copy of Southern Living, I hadn't.

Chicken and Sweet Potato Corn Chowder Single Plate

But when Maribeth is excited about a recipe, I get excited too! She is an accomplished cook and enjoys spending time in the kitchen. The chef, my dishwashing sous chef mother and I enjoyed many meals, snacks, appetizers and delicious treats from Maribeth's kitchen.

Once I looked at this recipe I knew this one would be no exception to the long line of recipes I have collected from Maribeth and Southern Living!

Diced sweet potatoes

We are fans of sweet potatoes so this is the first ingredient that caught my attention. Plus, I like to rationalize that if it contains sweet potatoes then it must be good for me! These sweet potatoes appear to be a little white in the photo, but it was just my too bright photo!

Chicken, sweet potato, corn chowder slow cooker

This chowder is as pretty to look at as it is delicious to eat. It's also easy because the first 12 ingredients are added to the Crock-Pot first.

I added white potatoes to the original recipe because I like the color and flavor highlight of a few white potatoes. In addition, I changed the process of cooking the chicken.

Southern Living states that "our testers recommend using bone-in chicken breasts for a more tender and juicy result than bone-in."

The original recipe calls for placing raw, bone-in skinless chicken breast with the rest of the cooking ingredients for the first 4 hours. I am picky about cooking chicken and I don't like to put it with other ingredients that will end up in soup.

Have you ever seen the chicken scum that floats to the top when you boil chicken? Yuck.

You can also tell from the image of the soup in my Crock-Pot that I always use a Reynolds Slow Cooker Liner. In fact, I think Reynolds should sponsor this post, but sadly they aren't! But - I still want you to know about liners because they make cleaning easy.

And I always want to make things as easy as possible for my dishwasher sous chef mom! Did I ever tell you that she washes all of our dishes?

I know, but don't be jealous. Isn't it great to cook and have the dishes and the kitchen cleaned like magic! Thanks Mom!

Shredded chicken

My favorite grated chicken after cooking in a pot.

I suggest you start with leftover chicken, cut or shredded. Or cook the chicken ahead of time in chicken broth or my personal favorite suggestion:

Place the chicken breasts in the Crock-Pot with 1 cup of the salsa. Cook on high for 3 to 4 hours. Remove from the Crock-Pot, let cool slightly then shred. This chicken is soft and lightly seasoned.

Corn chowder with chicken and sweet potatoes upclose

I served this soup with a superfood kale salad and it was a total hit! As is often the case, this soup gets better and better for several days after cooking.

Corn chowder with chicken and sweet potatoes grab a bite!

Do you want to bite?

Cooking this soup in the Crock-Pot filled the house with a wonderful scent of something love coming from the kitchen! My soup-eating chef added a touch of hot sauce to his portion.

It gave me the idea to add chili flakes to the remaining soup. I added 1 1/2 teaspoon and it was a perfect addition to the creamy soup. I added it as a "highly suggested" option in the recipe!

If you have any other favorite soup-worthy vegetables, this is the kind of recipe that can be tweaked to make it your own! Thank you Maribeth and thank you Southern Living for inspiring this recipe!

Good food!
~ Catherine


  • 8 cups of chicken broth
  • 1 pound sweet potatoes, peeled and cut into 1/4-inch pieces (about 2 cups)
  • 1 pound white potatoes, peeled and cut into 1/4-inch pieces (about 2 cups)
  • 1 pound (2 chicken breasts) cooked and grated (or diced) *
  • 2 cups corn kernels, fresh (from 4 cobs) or canned or frozen (thawed)
  • 2 cups chopped yellow onion (from 2 onions)
  • 1 1/4 cups chopped red bell pepper (from one large bell pepper)
  • 1 1/4 cups chopped yellow bell pepper (from one large bell pepper)
  • 1 cup chopped celery (from 3 stalks)
  • 2 teaspoons of kosher salt
  • 1 teaspoon of black pepper
  • 1 1/2 teaspoon chilli flakes * optional
  • 1 cup heavy cream
  • 5 to 8 tablespoons of cornstarch *
  • 1/4 cup fresh or dried flat-leaf parsley, chopped
  • Hot sauce to taste


  1. Combine the first 12 ingredients in a 6 quart slow cooker. Cover and cook on HIGH about 4 hours, or on HIGH 6 to 8 hours, until vegetables are tender.
  2. Whisk together cream and cornstarch in bowl until smooth; slowly stir into the soup.
  3. Cover and cook until slightly thickened, about 30 minutes.
  4. Garnish with hot sauce if desired.


* Cook the chicken ahead in chicken broth or my favorite suggestion: Place the chicken breasts in the slow cooker with 1 cup of salsa. Cook on high for 3 to 4 hours. Remove from the slow cooker, let cool slightly then shred. This chicken is soft and lightly seasoned.
* Red pepper flakes optional. They don't make the soup "hot" but add a nice layer of flavor.
* Can use only sweet potatoes if desired, but adding the white potato goes well with other vegetables.
* Cornstarch - 5 tablespoons will thicken slightly. I prefer 8 tablespoons for medium thickness to the chowder.

chicken potato chowder

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


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