Corn Chowder with a Kick Versions 1 and 2

The Veggie Version

The Chicken Version (with some broth removed for the photo)

Aww cute, his & hers CrockPot's

Ok, so. This is a recipe I threw together thinking it would be a huge fail but Bill loved his and mine was awesome. So, you see? I DO actually cook for myself sometimes.

The Chicken Version

Ingredients:

2 chicken breasts, cooked and shredded

3 medium round red potatoes, diced

2 cans (14-15 oz) cream-style corn

1 14 oz can chicken broth (more if you like it more like soup and less like chowder)

1 11oz can whole kernel corn with sweet peppers (aka mexicorn) drained

1 4oz can diced green chilies

1 sweet red pepper, diced

(the following can be added in amounts to your taste preference)

1 Tbl chopped cilantro

1/4 tsp black pepper

1 tsp cumin

1 tsp cayenne pepper

1/2 tsp onion powder

1 tsp chili powder

Tortilla Chips

Shredded cheddar cheese

Directions:

1. Combine all ingredients in slow cooker, cover and cook on low 6-8 hrs or on high for 3-4.

2. Top each serving with broken chips and shredded cheese.

The Veggie Version

Ingredients:
3 medium round red potatoes, diced
2 cans (14-15 oz) cream-style corn
14 oz vegetable broth (more if you like it more like soup and less like chowder)
1 carrot, diced or shredded
1 11oz can whole kernel corn with sweet peppers (aka mexicorn) drained
1 4oz can diced green chilies
1 sweet red pepper, diced
(the following can be added in amounts to your taste preference)
1 Tbl chopped cilantro
1/4 tsp black pepper
1 tsp cumin
1 tsp cayenne pepper
1/2 tsp onion powder
1 tsp chili powder
Tortilla Chips
Shredded cheddar cheese


Directions:
1. Combine all ingredients in slow cooker, cover and cook on low 6-8 hrs or on high for 3-4.
2. Top each serving with broken chips and shredded cheese.