Tuesday, November 4, 2014

Chicken-n-Corn Chowder

A creamy combination of delicious corn chowder with chicken and colorful vegetables makes this a hearty meal that’s easy to prepare.

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme
1/2 cup all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes (about 3 medium), washed and cut into 1/4-inch chunks
1 large carrot, peeled and sliced 1/4 inch thick
2 bay leaves
1 1/2 pounds boneless, skinless chicken thighs, trimmed
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (15-ounce) can creamed corn
3/4 cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
Sea Salt and pepper
3 tablespoons minced fresh basil or cilantro
Cook bacon in 12-inch skillet over medium heat until crisp. 

Stir in 1 tablespoon oil and onions and cook until softened. 

Stir in garlic, tomato paste, and thyme and cook until fragrant. 

Stir in flour and cook for 1 minute. 

Whisk in 2 cups broth, scraping up any browned bits; transfer to crock pot.
Stir remaining broth, potatoes, carrot, and bay leaves into slow cooker. 

Season chicken with salt and pepper and nestle into crock pot. 

Cover and cook until chicken is tender, 4 to 6 hours on low.
Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. 

Let soup settle for 10 minutes, then remove fat from surface using large spoon. 

Discard bay leaves.
Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 2-3 minutes. 

In separate bowl, microwave creamed corn until hot, about 2-3 minutes.
Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through about 5 minutes. 

Stir in basil, season with sea salt and pepper to taste, and serve.

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