Description
Such a hearty, comforting, and creamy soup made right in the crockpot. Easy, flavorful, and perfect for busy days.
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
½ teaspoon dried thyme
½ teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
½ cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
4 slices bacon, diced
2 tablespoons chopped fresh chives
Instructions
1. Place chicken, potatoes, onion, carrots, celery, and corn into a 6-quart slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper, and bay leaf; season with salt and pepper.
2. Cover and cook on low for 7-8 hours or high for 3-4 hours.
3. Whisk half and half and cornstarch together, then stir into the slow cooker with butter during the last 30 minutes.
4. Cook bacon in a skillet until crispy and drain on paper towels.
5. Serve chowder immediately, topped with bacon and garnished with chives.
Notes
Half and half can be substituted with milk and cream combinations.
Leftovers can be stored in the refrigerator for up to four days.
Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 8 hours 10 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg