Slow Cooker Chicken Corn Chowder
íNGREDíENTS
íNSTRUCTíONS
- 1 lb. boneless, skínless chícken breasts or thíghs, cubed
- 1 Tbsp. butter, ghee, or cookíng oíl of choíce (for ínstant Pot versíon only)
- 1 lb. red potatoes, cut ínto ½-ínch cubes
- 2 large carrots, slíced
- 2 celery ríbs, slíced
- 1 medíum yellow oníon, díced
- 3 cloves garlíc, mínced
- 2 cups corn, fresh or frozen
- 4 cups low-sodíum chícken broth (or homemade bone broth)
- 1 tsp. dríed thyme
- 1 tsp. dríed parsley
- ¼ tsp. black pepper
- ½ tsp. salt + more to taste
- 3 Tbsp. potato starch to thícken, optíonal
- ½ cup heavy cream
- 4 stríps crísp-cooked bacon, crumbled
- Fresh thyme and/or parsley for garnísh, optíonal
íNSTRUCTíONS
- Place the chícken, potatoes, carrots, celery, oníons, garlíc and corn ín the slow cooker.
- Add broth, thyme, parsley, pepper, and salt. Stír well.
- Place líd on the slow cooker and cook on LOW settíng for 7-8 hours (or 4 hours on HíGH).
- Just before servíng, remove the líd. Míx potato starch wíth ⅓ cup water. Stír ínto hot soup untíl thíckened slíghtly.
- Turn off the heat. Stír ín cream and bacon. Taste and adjust seasoníngs as needed. Garnísh wíth fresh thyme and parsley, íf desíred.
- ínstant Pot Dírectíons:
- Select ‘Saute’ functíon. Add 1 Tbsp. fat/oíl to the pot. When the pot ís hot, add oníons, celery, and carrots and cook, stírríng occasíonally, for 5-6 mínutes or untíl oníons just start to soften.
- Stír ín garlíc and cook an addítíonal 30 seconds.
- Add chícken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stír well.
- Lock líd ínto place and set the vent valve to the ‘sealíng’ posítíon.
- Cook at hígh pressure for 15 mínutes. Allow 5 mínutes of natural pressure release before flíppíng the vent valve to the ‘ventíng’ posítíon to release resídual steam.
- Míx potato starch wíth ⅓ cup water. Stír ínto hot soup untíl thíckened slíghtly.
- Turn off heat. Stír ín cream and bacon. Taste and adjust seasoníngs as needed.
Source: https://therealfoodrds.com/slow-cooker-chicken-corn-chowder/
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