Cheesy Corn Chowder with Pulled Pork (or Chicken) & Potatoes

Cheesy Corn Chowder with Pulled Pork (or Chicken) & Potatoes

Ingredients

For Crock Pot/Slow Cooker:

  • 1 (2 lb.) pork loin roast (*or 2 lbs. boneless skinless chicken breasts)
  • seasoned salt, I used Goya, and regular black pepper to taste
  • 2 Tbl. HV Ranch Dressing and Dip mix
  • 1 can light beer, can sub chicken broth or water
  • 1 cup water
  • 4 Tbl. Minerva Dairy Amish Butter with Sea Salt

For Stock Pot:

  • 4 more Tbl. butter
  • 1 medium onion, chopped
  • 1 large rib celery, sliced
  • 2 large cloves garlic, finely minced
  • 1/4 cup flour
  • 4 cups chicken broth, add more later if needed
  • 1 Tbl. Better Than Bouillon Chicken Base
  • 2 cups heavy whipping cream
  • 3 medium-sized russet potatoes, peeled, diced into 1/2 - 3/4 inch squares
  • 5 cups fresh cut from the cob or frozen corn
  • 4 oz. cream cheese, cut up
  • 2 (packed) cups freshly grated sharp white cheddar cheese, don't use pre-shredded
  • 1 (14 oz.) can creamed corn
  • salt and white pepper to taste (start with 1/4 tsp. each)

Instructions

    Place pork (or chicken) seasoned on all sides with a little seasoning salt and black pepper, into crock pot. Sprinkle top evenly with dry Ranch mix, add water and beer. Dot top with butter, cover, and cook on HIGH for 8 hours, until easily pulled, (pull in pot), keep on LOW until needed. (*Chicken should only take about 4 - 5 hours, depending on their size.) 

    In large stockpot, add 4 Tbl. butter, onions, and celery, and sauté until just tender. Add garlic, and saute one minute longer. Add flour, and stir and cook for 2 minutes.

    Slowly add chicken broth, whisking to keep smooth, then add chicken bouillon base, heavy cream, potatoes, and corn. Stir to combine. Bring to a simmer, cover, and simmer, stirring occasionally, until potatoes are tender, about 10 minutes.  

    Slowly add cream cheese, white cheddar (a little at a time), and can of creamed corn. Stir gently until melted and creamy. With a slotted spoon, add pulled pork (or chicken) chunks and heat through. Taste, and add salt and white pepper to taste. (I added just a tiny bit of salt and a 1/4 tsp. white pepper.) 

    Ladle into bowls, and serve garnished with a spoonful of sour cream, shredded cheese, crumbled bacon, and snipped green onions, only if desired.

Notes

Though you can sub chicken broth or water for the beer, I do highly recommend that you use a light beer. It will not end up tasting like beer, the little bit of alcohol will cook out, and the natural enzymes in beer greatly help to tenderize the meat.