Slow Cooker Chicken and Corn Chowder

• Gluten free

• Meat

  • 4 slices Bacon
  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 1 Bay leaf
  • 3 Carrots
  • 2 stalks Celery
  • 4 cups Chicken broth 3 cloves garlic
  • 2 tbsp Chives, Fresh
  • 2 cups Corn, canned or roasted frozen kernels
  • 1 Onion
  • 1/2 tsp Oregano, dried
  • 12 oz Red potato
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 2 tbsp Cornstarch
  • 1 Kosher salt and freshly ground black pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Half and half

Found on damndelicious.net

Description

Ingredients

• 4 slices bacon, diced
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 12 ounces red potato, diced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups corn kernels, frozen, canned or roasted
• 4 cups chicken broth 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Pinch of cayenne pepper
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup half and half
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh chives

Directions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time. Serve immediately, topped with bacon and garnished with chives, if desired.