1poundRed New Potatoes, scrubbed and cut into bite-size pieces
2cupFrozen Corn Kernels
¼cupFlour(gluten-free or regular)
6cupsLow Sodium Chicken Broth
2cupsRotisserie Chicken, shredded (home cooked chicken may also be used)
1 15-ouncecan Pumpkin(unseasoned); or the equivalent homemade
1canned Chipotle Pepper, diced
1teaspoonAdobo Sauce(from the can of chipotle peppers)
¼cupHeavy Cream
Salt and Pepper to taste
Optional Garnish: crumbled bacon and torn cilantro leaves
Instructions
In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.
Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.
Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken.
Combine the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce in the slow cooker.
Cook on high between 4-6 hours until the potatoes are soft. Stir in the cream. Salt and pepper for taste. Add garnish if desired and serve.
Garnish with crumbled bacon and torn cilantro if desired!