Farmhouse Chicken and Corn Chowder

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READY IN: 7hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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