Farmhouse Chicken and Corn Chowder

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READY IN: 7hrs
Recipe by ratherbeswimmin

America's Test Kitchen

Ingredients Nutrition


  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.

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