Are you ready for another slow cooker soup recipe? This recipe derived from fresh corn I had frozen over the summer to use in the winter. My recipe for chicken corn chowder was so delicious we didn’t even mind the corn silk left behind.
- 4 skinless boneless chicken thighs.
- 1 quart of corn
- 2 tablespoons butter
- 2 large celery stalks (chopped)
- 1/2 med to large white onion (diced)
- 4 cups of water
- 1 large russet potato cut into bite sized pieces
- 1 large or 2 small bay leaves
- 3 teaspoons sugar
- 1 teaspoon salt
- 2 tsp ground white pepper
- 1 tsp poultry seasoning
- 1 tsp reduced sodium chicken base
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1 cup shredded cheddar
- 1/2 lb. thick sliced bacon (chopped)
- In a large stock pot boil down chicken with water until cooked through. I boiled 3 chicken breasts and 4 thighs in the water because I made chicken salad for lunches with the breasts.
- While chicken is boiling chop celery and onions.
- After chicken is cooked, remove from water and set aside to cool. Do not throw away the water. Strain water and keep for soup base.
- Melt 2 tbsp butter and sauté onion and celery until translucent. Do not brown.
- Add your stock to slow cooker and add chopped potato and bay leaf.
- Chop cooled chicken thighs into bite sized pieces making sure to remove all fat and add to soup mixture.
- Add corn, sugar, salt, pepper, poultry seasoning, and chicken base. Cook on low setting until potatoes are cooked through.
- Combine flour and half-and-half in gravy shaker and shake until well combined. Add slowly to the soup mixture while stirring the pot and let cook an extra 1 hour stirring often.
- Serve in soup bowl and top with shredded cheddar and chopped bacon.
- Garnish with parsley leaves if desired.
- Serve with cheddar biscuits or corn bread.
Preparation time: 30 minute(s)
Number of servings (yield): 8