Chicken Pot Pie Chowder

• Gluten free

• Meat

  • 1 cut into pieces 12 oz. boneless, skinless chicken breasts, boneless skinless
  • 1 Bacon, cooked
  • 2 tbsp Chicken base, low-sodium

• Produce

  • 1/2 cut into pieces 12 oz. red potatoes
  • 1 cup Corn
  • 2 cloves Garlic
  • 1 Onion, medium
  • 1 Parsley
  • 1 1/2 cup Peas and carrots, frozen
  • 8 sprigs Thyme, fresh

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tbsp Cornstarch
  • 1 Kosher salt

• Dairy

  • 4 oz Cream cheese
  • 1/2 cup Half and half

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on womansday.com

Ingredients

• 1/2 c. dry white wine
• 2 tbsp. low-sodium chicken base (we used Better than Bouillon)
• 12 oz. boneless, skinless chicken breasts, cut into 1 pieces
• 12 oz. red potatoes, cut into 1/2 pieces
• 2 cloves garlic, finely chopped
• 1 medium onion, chopped
• 8 sprigs fresh thyme
• kosher salt
• Freshly ground black pepper
• 1/2 c. half-and-half
• 2 tbsp. cornstarch
• 4 oz. cream cheese, cut into small pieces
• 1 1/2 c. frozen peas and carrots, thawed
• 1 c. corn kernels (fresh from 1 ear or frozen)
• Chopped cooked bacon, for serving
• Chopped parsley, for serving

Directions

• In a 5- to 6-quart slow cooker, whisk together the wine, bouillon, and 4 cups water.Add chicken, potatoes, garlic, onion, thyme, 1⁄4 teaspoon salt, and 1⁄2 teaspoon pepper and toss to combine. Cook, covered, until the chicken is cooked through and the potatoes are tender, 5 to 6 hours on low or 3 1⁄2 to 4 1⁄2 hours on high.Discard the thyme sprigs. In a small bowl, whisk together the half-and-half and cornstarch. Stir into the chowder along with the cream cheese, peas and carrots, and corn. Turn the slow cooker to high (if it’s on low) and cook until the vegetables are heated through and the chowder thickens slightly, about 5 minutes.Serve with the crispy bacon and parsley, if desired.