Slow-Cooker Chicken-Corn Chowder

Ingredients

• 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 (1/3 cup)
• 3 cups frozen corn (from two 12-oz bags)
• 1 can (4 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
• 1/2 cup whipping cream
• 2 tablespoons cornstarch
• Salt and pepper to taste
• 1 lb crumbled cooked bacon, if desired for garnish
• 1/2 cup chopped fresh parsley, if desired for garnish

Instructions

1. In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
2. Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
3. In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
4. Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.