Farmhouse Chicken And Corn Chowder

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 8
• 2 slices bacon, minced
• 4 teaspoons vegetable oil
• 2 onions, minced
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh thyme (or 1/2 t. dried)
• 1/4 cup all-purpose flour
• 5 cups low sodium chicken broth
• 1 lb red potatoes, scrubbed and cut into 1/2-inch chunks
• 1 carrot, peeled and sliced 1/4-inch thick
• 2 bay leaves
• 1 1/2 lbs boneless skinless chicken thighs, trimmed
• salt
• pepper
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 (15 ounce) can creamed corn
• 1/2 cup heavy cream
• 2 teaspoons minced canned chipotle chili in adobo seasoning
• 3 tablespoons minced fresh basil or 3 tablespoons cilantro

Recipe

• 1 cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
• 2 stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
• 3 stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
• 4 stir in flour and cook for 1 minute.
• 5 whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
• 6 stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
• 7 season chicken with salt and pepper and nestle into slow cooker.
• 8 cover and cook until chicken is tender, 4-6 hours on low.
• 9 transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• 10 let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
• 11 microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
• 12 in separate bowl, microwave cream corn until hot, about 3 minutes.
• 13 stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
• 14 stir in basil, season with salt and pepper to taste, and serve.