For the last few years my family has grown sweet corn. I don’t mean a row or two, I mean acres. The picture? That’s our corn. It’s a long story, but about four years ago my father in law planted 5 acres of sweet corn. We were donating barrels to the local food pantry, giving it to neighbors, and the kids would sell it on the side of the road. Me? I had to come up with new recipes.
We ended up buying another freezer that year we had so much corn. It was great; I could pull fresh sweet corn out of our freezer from our endless supply. It went in soups, stews, casseroles – anything! One of my favorite recipes that I made was this chicken corn chowder.
Since then, my father in law has backed off a little – this year he only planted about 1/4 acre. Sounds strange, but that really doesn’t seem like enough! When I open my freezer I only see a few bags of corn rather than bags of yellow shoved wherever they’ll fit. Perhaps we’ll plant more next summer!
You can use cubed boneless skinless chicken breasts, but I've also used cooked chicken (such as canned or rotisserie). If you use cubed chicken, please make sure it's cooked all the way through until no longer pink!
Combine first eleven ingredients in crockpot; cover and cook on low 8 hours or high 4 hours. Add evaporated milk and rice, cover and cook on high an additional 30-45 minutes or until rice is tender.