Slow Cooker Chicken and Corn Chowder
Ingredients
1 C yellow onion, chopped
1 C red bell pepper, chopped
1 jalapeño, seeds removed and diced – optional
1/3 C celery, chopped
3 cloves garlic, minced
3 1/2 C potatoes, small bite sized pieces
2 : 15oz cans whole corn kernels, drained (3C total)
1 1/4 tsp white pepper
2 1/2 tsp salt
1 tsp dried thyme
1/8-1/4 tsp red pepper flakes, optional
2 bay leaves
1 lb boneless skinless chicken breast, uncooked and fully thawed
3 C chicken broth
1 C heavy cream
1 1/2 Tb cornstarch
2-3 slices cooked bacon, for topping
Jalapeño slices, for topping
Directions
To the bowl of a 5-6 quart slow cooker, add vegetables, seasonings, chicken, chicken broth and bay leaves.
Cover and cook on high for 4 hours or on low for 8 hours. When the intial cook time is up, remove and discard bay leaves.
Remove chicken breast, shred or chop into desired sizes and set aside.
Whisk cornstarch into heavy cream until smooth. Pour heavy cream mixture into slow cooker, stir to combine.
Return chicken to slow cooker, stir gently to disperse. Replace the cover and continue to cook on high for an additional 30-40 minutes.
Serve warm with bacon crumbles and jalapeño slices.
