1 pound red potatoes, scrubbed and cut into 1/2-inch pieces
2 carrots, peeled and sliced 1/4-inch thick
2 bay leaves
1 lb boneless, skinless chicken thighs, trimmed of excess fat
salt and pepper
1 cup frozen corn kernels
1 (15-oz) can creamed corn
1/2 cup heavy cream or half-and-half
3 Tbs minced fresh basil
Cook bacon in a 12-inch skillet over medium heat until crisp and
browned, 5 minutes. Remove to a paper towel-lined plate using a
slotted spoon. Add the chopped onion and cook until softened, 5
to 7 minutes. Add the garlic, tomato paste, and thyme and cook
until fragrant, about 1 minute. Stir in the flour and cook for 1
minute. Whisk in 2 cups of the broth, scraping up any browned
bits. Transfer to slow cooker.
Add remaining 3 cups of broth, potatoes, carrots, and bay leaves to
the slow cooker. Season chicken with salt and pepper and nestle
into the mixture. Cover and cook on low until chicken is tender, 4
to 6 hours.
Transfer chicken to a cutting board, and allow to cool slightly
before shredding it into bite-sized pieces. Add it back to the slow
cooker, along with the creamed corn, frozen corn, cream, and
chipotle chiles. Continue to cook until everything is heated
through, another 10 to 15 minutes. Remove the bay leaves, stir in
the basil, and season with additional salt and pepper to taste.
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