SOUTHWEST CHICKEN ENCHILADA CORN CHOWDER

SOUTHWEST CHICKEN ENCHILADA CORN CHOWDER
3 tablespoons butter
1 medium Vidalia onion, chopped
3 cups shredded chicken*
3 cups Green Giant frozen shoepeg corn
4 cups water
1 teaspoon Better than Bouillon Chicken Base
1/2 teaspoon sea salt
1/2 teaspoon white pepper
10 ounce can Old El Paso Red Enchilada sauce
1 cup long grain rice
2 cups heavy cream

• In slow cooker whisk together the water, enchilada sauce, bouillon, salt and pepper.
• Melt butter and saute onion until translucent. Transfer to slow cooker.
• Add chicken pieces and corn.
• Cook on low 3 hours.
• Add rice and cook 3 more hours.
• Add cream and heat through.