Southern Okie Gourmet Pumpkin Chicken Corn Chowder

Posted by Gina Hollingsworth on 09/27/2017

Southern Okie Gourmet Pumpkin Chicken Corn Chowder 

1 cup onion, chopped

1 teaspoon Olive Oil

2 pounds Yukon potatoes

3 cups corn kernels, frozen

¼ cup flour

6 cups chicken broth

2 cups rotisserie chicken

1 jar Southern Okie Gourmet Pumpkin spread (9oz)

¼ cup heavy cream

¼ tsp. cumin

¼ tsp. smoked paprika

¼ tsp. chipotle chile

Salt and pepper to taste

Optional: garnish with crumbled bacon and green onions

In medium skillet, heat the olive oil over medium heat. Add chopped onions and sauté until onions are translucent. Set aside.

Add potatoes and corn to the bottom of slow cooker. Sprinkle with flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of slow cooker.

Add sautéed onions evenly on top of potatoes and corn, followed by chicken. Next add broth and pumpkin; gently stirring to combine them. Top with cumin, smoked paprika and chipotle chilies. Cook on high for 4 to 6 hours until potatoes are soft. Stir in cream. Add salt and pepper for taste. Add garnish if desired and serve.