The liquids for the chowder include chicken broth, evaporated milk and some cream-style corn.
You can use reduced-sodium prepared chicken broth or use four cups of water and a pod of regular or reduced-sodium Knorr Homestyle Stock.
The chowder has two types of cheese.
First, two blocks of reduced-fat cream cheese serve as the thickener.
Second, some shredded sharp cheddar cheese is stirred into the hot chowder during the last few minutes in the slow cooker.
If you don’t like having the same thing every day for lunch, you can freeze
the soup in individual portions, defrost in the refrigerator overnight and then reheat in the microwave at the office.
Serve with a side of crusty bread.
SLOW COOKER CHEESY CORN CHOWDER
4 cups reduced sodium chicken broth
1 12-ounce can fat free evaporated milk
2 14.75-ounce cans cream-style corn
2 8-ounce blocks reduced-fat cream cheese
1 16-ounce bag frozen corn
2-3 cups frozen shredded hash brown potatoes
1 cup sliced green onion
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper, to taste
2 cups shredded reduced-fat sharp cheddar cheese (one 8-ounce package)
Combine all ingredients except the cheese in a slow cooker. Cover and cook on low for 6 hours. Stir in the shredded cheese and serve.
Makes 8-10 servings.
