Farmhouse Chicken and Corn Chowder
Ingredients
- 2 slices minced bacon
- 4 teaspoons oil
- 2 minced onions
- 6 minced garlic cloves
- 1 tablespoon tomato paste
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 1/4 cup flour
- 5 cups chicken broth
- 1 pound red potatoes (about 3 medium), scrubbed and cut into 1/2 inch chunks
- 1 peeled,sliced 1/4 inch thick carrot
- 2 bay leaves
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- salt and pepper
- 1 medium red bell pepper, stemmed, seeded, cut in 1/2 inch pieces
- 1 15 ounce can creamed corn
- 1/2 cup heavy cream or coconut cream
- 2 teaspoons minced, canned chipotle chili in adobo
- 3 tablespoons minced, fresh basil or cliantro
Directions
1. Cook the bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes. Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minutes. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
2. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker. Season chicken with salt and pepper, and nestle into slow cooker. Cover and cook until chicken is tender, 4-6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
4. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes.
5. Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.
Note
Uses a Crockpot
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