Slow Cooker Chicken Corn Chowder

1 year ago

1-pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 oz. 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 gluten free chicken broth
3 cloves garlic, minced
1/2 tsp. dried thyme
1/2 tsp. 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 Tbs. cornstarch
2 Tbs. unsalted butter
2 Tbs. chopped fresh chives
4 slices bacon, diced optional garnish
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. If using bacon, 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. In a small bowl, whisk together half and half and cornstarch. Stir half and half mixture and butter into slow cooker during the last 30 minutes of cooking time. Serve immediately, topped with bacon and garnished with chives, if desired. (Yield: 8 servings)

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