Slow-Cooker Chicken-Corn Chowder

bettycrocker.com

Doreene Serpa

6 boneless skinless chicken thighs, cut into 1-inch cubes

3 large new potatoes, peeled, cut into 1-inch cubes

3 carrots, chopped

3 celery stalks, chopped

1 red bell pepper, seeded, chopped

1 leek, cleaned, chopped, if desired

1 small onion, chopped (⅓ cup)

3 cups frozen corn (from two 12-oz bags)

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (3 oz) cream cheese, cut into cubes

2 cups Progresso™ chicken broth (from 32-oz carton)

2 cups milk

1 cup sherry wine

3 tablespoons butter

1 tablespoon sugar

½ cup whipping cream

2 tablespoons cornstarch

Salt and pepper to taste

1 lb crumbled cooked bacon, if desired for garnish

½ cup chopped fresh parsley, if desired for garnish

Directions at bettycrocker.com

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