Ingredients: |
Ingredients: 4 strips bacon
2 lg carrots, peeled & thinly sliced
2-3 celery stalks, thinly sliced (about 1 cup)
½ med yellow onion, diced (about ¾ cup)
3 cloves garlic, minced
1 (14 oz) can cream-style corn
2 (14 oz) cans corn, drained (or 3 cups frozen)
2 lg sweet potatoes, peeled & cubed (or regular potatoes)
3 boneless skinless chicken breasts, cubed
5 cups chicken broth (I use reduced sodium)
1Tbsp fresh thyme
2 tsp dried parsley flakes
1 tsp salt
1 tsp freshly ground black pepper
1½ cups whole milk
2Tbsp cornstarch
optional: fresh (or dried) parsley for garnish
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Directions: |
Directions:Cook bacon in skillet over med heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towel. Once cool, crumble bacon.
Add carrots, celery, onions, & garlic to skillet. Stir; cook vegetables in bacon grease over med heat until soft, about 5 minutes. Set aside.
Place creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into 5 quart or larger slow cooker. Add celery/carrot/onions & the crumbled bacon (save some for garnish). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
At the 6-7 hour mark, whisk the cornstarch & milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
Leftovers keep well in refrigerator for 1 week. To reheat, simply pour into pot over med heat & cook until warm. Soup freezes well, up to 3 months. |
This recipe for Chicken Corn Chowder-Slow Cooker is from