How to make it

  • in Crockpot, add chicken legs, chicken soup, cream style corn, chicken broth, carrots, onion, pepper, corn, and water.
  • Add seasonings (tarragon-paprika)
  • Cover and cook on high 1 hour and then lower for 2 more hours
  • Remove chicken and take meat off bones
  • Pour chowder in to large stock pan
  • Bring to boil over medium low heat,
  • Remove some broth and whisk with sour cream
  • Add back to pan, whisking till incorporated
  • Add shrimp and dill weed-salt & pepper
  • If you want it thicker, I removed some broth and whisked with either cornstarch or tapicoa starch and put back into pan, whisking.
  • If too thick, add some milk, (not too much-add some, whisk and check consistency, adding only till what you want in thickeness)
  • Add 2 tbsp butter

Reviews & Comments 2

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    " It was excellent "
    pointsevenout ate it and said...
    Good flavor.
    See Cream Chickenshrimp Corn Chowder for more slurpings.
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    " It was excellent "
    tablescape ate it and said...
    It's cold here today and this sure does sound good right now. Guess some cornbread would make it perfect. A 5 from me.
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    " It was excellent "
    bostyn ate it and said...
    It all sounds so delicious and warming!!
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