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.