Corn Chicken Chowder

I use to not like soup. None of it. Chili (or occasionally Calm Chowder in a bread bowl)was as close as I got for a long time and even then, it had to be mainly meat, not vegetables. Then I had the Corn Chicken Chowder at the Story Teller at Disneyland and my world changed. While that one has a bit of spice to it, I have found a regular or more mild approach is still very good and also quite easy to obtain via a slow cooker!

 



Garnish of bacon? It has to be good.

 

 

Slow Cooker Corn Chicken Chowder

Ingredients

4 slices bacon, diced

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

12 ounces red potato, diced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

2 cups corn kernels, frozen, canned or roasted

4 cups chicken broth

3 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Pinch of cayenne pepper

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

1/2 cup half and half

2 tablespoons cornstarch

2 tablespoons unsalted butter

2 tablespoons chopped fresh chives

Instructions

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.

Serve immediately, topped with bacon and garnished with chives, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.