Slow Cooker Chicken Corn Chowder

This was a delicious and easy to prepare chicken corn chowder recipe. I prepped this the night before, but kept the potoates in an airtight container soaking in cold water. In the morning, I drained the potates in a strainer and just added them to the top, then plugged the crockpot in. I also just used whole, frozen chicken tender pieces and shredded them after cooking. This way I could make this on a work morning.

Slow Cooker Chicken Corn Chowder

adpated from An Edible Mosaic

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken tenders, breasts, or thighs
2 teaspoons salt
1/2 teaspoon black pepper
8 large cloves garlic crushed
1 tablespoon minced fresh thyme
1 large yellow onion chopped
1 large red bell pepper chopped
3 large stalks celery sliced
20 ounces frozen sweet corn, no need to thaw
1 1/2 pounds yellow potatoes scrubbed and cut into 1-inch cubes
1 bay leaf
4 cups chicken stock or chicken broth
1 cup heavy whipping cream
3 tablespoons cornstarch
real bacon bits, for garnish

1. Drizzle the oil across the bottom of a slow cooker. Spread out the chicken in an even layer across the bottom. Sprinkle on the salt, black pepper, garlic, and thyme. Add the following in even layers: onion, bell pepper, celery, corn, and finally the potatoes. Add the bay leaf. Pour in the chicken broth. (Don’t stir.) Cook until the chicken is fully cooked and the vegetables are tender, on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. At the end of the cooking time, shred the chicken with two forks. 

2. Mix together the cream and cornstarch in a small bowl. If you’re cooking on LOW, stir in the cream/cornstarch mixture during the last 30 minutes of cooking. If you’re cooking on HIGH, stir in the cream/cornstarch mixture during the last 15 minutes of cooking.

3. If you want the soup even thicker, you can puree 2 cups of it in a blender and stir it back in, or simply use a potato masher to partially mash the soup when it’s done cooking. (Note that this soup will thicken more as it cools.) Serve garnished with bacon.

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