SLOW COOKER CHICKEN AND CORN CHOWDER

 INGREDIENTS:

  • 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
  • 4 slices bacon, diced
  • 2 tablespoons chopped fresh chives
SLOW COOKER CHICKEN AND CORN CHOWDER


DIRECTIONS:

  1. 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.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  3. 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.
  4. 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.
  5. Serve soup immediately, topped with bacon and garnished with chives, if desired.

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