Monday, March 6, 2017

March Cooking -- Farmhouse Chicken and Corn Chowder

Farmhouse Chicken and Corn Chowder

2 slices bacon, minced
1 tablespoon vegetable oil
2 onions, minces
6 cloves garlic, minced
1 tablespoon tomato paste 
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
5 cups low sodium chicken broth 
3 medium red potatoes cut into 1/2 inch chunks
1 carrot, peeled and sliced 1/4 inch thick
2 bay leaves
1 1/2 lb. boneless, skinless chicken thighs 
Salt and pepper
1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
1 15 ounce can creamed corn
1/2 cup heavy cream
2 teaspoons minced canned chipotle chili in adobo

Cook bacon over medium heat until crisp. Stir in 1 tablespoon oil and onions and cook until softened, about 6 minutes. Stir in garlic, tomato paste, bell pepper, and thyme. Stir in flour and cook for about 1 minute. Whisk in 2 cups broth, scraping up any browned bits. Transfer to slow cooker. 

Stir remaining 3 cups broth, potatoes, carrots, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook on low 4-6 hours. Shred chicken. Add creamed corn, cream, and chipotle during last hour of cooking. 

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