Chicken Corn Chowder
This is simple easy to make chowder that will warm your soul on a chilly day.
Servings: 8
Equipment
- Crockpot
Ingredients
- 4 ears of corn
- 2 large carrots
- 3 shallots
- 2 cans of cream corn
- 4-5 small red potatoes
- 1 lb chicken I used raw chicken strips, it may have been a little over a lb
- 4 cups of chicken broth
- 3 cloves smashed
- 1/2 tsp thyme
- 1/2 tsp oregano
- a pinch of cayenne pepper
- 1 bay leaf
- salt and fresh ground pepper to taste( I use a lot of pepper
- 1 1/2 cups of heavy cream mixed with 2 tablespoons of cornstarch
- 1/2 lb of bacon cooked until crispy and crumbled
Instructions
- I cut all the corn from the cob, put it in a skillet with butter, add sliced shallots and the smashed garlic cloves. I cooked the corn until some of the corn was blackened, once cooked add to the crockpot.
- In the same skillet add more butter and seared the chicken strips, once seared add to the crock pot.
- Cube red potatoes( I do not skin the potatoes), peel and cut the carrots in to 1/2 inch pieces, add both to the crock pot.
- Add spices listed above
- Add both cans of cream corn and chicken broth
- Set crockpot to high for 2 hours, then turn to low for 4 hours.
- The last half hour shred the chicken and smash the potatoes as much as you can, add the heavy cream mixture stir well, I would add the pepper and salt at this point.
- Stir and serve garnish with bacon