Crock Pot Chicken & Corn Chowder

One of the things I like the most about soup is that you make a big pot, and it will feed you for days.  I don't mind eating the same thing for lunch a few days in a row - especially if it's something I love!  So oftentimes I'll make soup one day over the weekend, and then I have lunch ready to go several days the next week.

This soup did just that.  And it couldn't have come at a better time.  One morning last week I woke up with a sore throat, which quickly got worse, and by lunchtime I had a 102 degree fever.  Not fun.   So over the course of the next few days, when nothing really sounded good and I had very little appetite, this really hit the spot.

It is a hearty soup - full of potatoes, chicken, corn, and carrots.  There is a subtle spice thanks to the chipotle chile, it's creamy thanks to creamed corn plus a small amount of heavy cream.  But it still tastes bright and fresh due to the basil and thyme.  I garnished it with all sorts of fun toppings over the course of a few days:  chopped bacon, shredded cheddar. green onion, extra basil, Fritos, saltine crackers.... the sky's the limit, so go nuts. 


Farmhouse Style Chicken and Corn Chowder
adapted from America's Test Kitchen, Slow Cooker Revolution
serves 6 to 8

• 2 slices bacon, chopped 
• 1 large onion, minced
• 6 garlic cloves, minced
• 1 Tbs tomato paste
• 2 tsp minced fresh thyme, or 1/2 tsp dried
• 1/4 cup all-purpose flour
• 5 cups low-sodium chicken broth
• 1 pound red potatoes, scrubbed and cut into 1/2-inch pieces
• 2 carrots, peeled and sliced 1/4-inch thick
• 2 bay leaves
• 1 lb boneless, skinless chicken thighs, trimmed of excess fat
• salt and pepper
• 1 cup frozen corn kernels
• 1 (15-oz) can creamed corn
• 1/2 cup heavy cream or half-and-half
• 2 tsp minced chipotle chiles in adobo
• 3 Tbs minced fresh basil

 Cook bacon in a 12-inch skillet over medium heat until crisp and browned, 5 minutes.  Remove to a paper towel-lined plate using a slotted spoon.  Add the chopped onion and cook until softened, 5 to 7 minutes.  Add the garlic, tomato paste, and thyme and cook until fragrant, about 1 minute.  Stir in the flour and cook for 1 minute.  Whisk in 2 cups of the broth, scraping up any browned bits.  Transfer to slow cooker.

Add remaining 3 cups of broth, potatoes, carrots, and bay leaves to the slow cooker.  Season chicken with salt and pepper and nestle into the mixture.  Cover and cook on low until chicken is tender, 4 to 6 hours.

Transfer chicken to a cutting board, and allow to cool slightly before shredding it into bite-sized pieces.  Add it back to the slow cooker, along with the creamed corn, frozen corn, cream, and chipotle chiles.  Continue to cook until everything is heated through, another 10 to 15 minutes.  Remove the bay leaves, stir in the basil, and season with additional salt and pepper to taste.  Serve.