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Slow Cooker Corn Chowder
Reviews:
November 19, 2005

This is a good starter recipe. However, there are a few things I change that makes it a very good chowder. First, I use an extra can of corn and change it to cream style. Next, the ham became too rubbery. So, I now I boil chicken and shred it. I then boil the potatoes in the chicke water for about ten minutes. Then, I mash them just slightly. This makes them much softer and adds to the texture of the chowder. Finally, I add corn starch to thicken the broth. It sounds like a lot of work, but really it's not. It makes fantastic chowder, and I always double the recipe. That way I can freeze the leftovers and have anther meal or two on hand for those days when cooking seems like too much work!

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