Slow Cooker Light Chicken Corn Chowder

• Gluten free

• Meat

  • 4 strips Bacon
  • 3 Chicken breasts, boneless skinless

• Produce

  • 2 Carrots, large
  • 2 Celery stalks, thinly sliced (about 1 cup
  • 2 (14 ounce cans Corn
  • 1 (14 ounce can Cream-style corn
  • 3 cloves Garlic
  • 2 tsp Parsley flakes, dried
  • 2 Sweet potatoes, large
  • 1 tbsp Thyme, fresh
  • 1/2 Yellow onion, diced (about 3/4 cup, medium

• Canned Goods

  • 5 cups Chicken broth

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tbsp Cornstarch
  • 1 tsp Salt

• Dairy

  • 1 1/2 cups Whole milk

Found on sallysbakingaddiction.com

Ingredients

• 4 strips bacon
• 2 large carrots, peeled and thinly sliced (a little over 1 cup)
• 2-3 celery stalks, thinly sliced (about 1 cup)
• 1/2 medium yellow onion, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 (14 ounce) can cream-style corn
• 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
• 2 large sweet potatoes, peeled and cubed (or regular potatoes)
• 3 boneless skinless chicken breasts, cubed
• 5 cups (1200ml) chicken broth (I use reduced sodium)
• 1 Tablespoon fresh thyme
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 and 1/2 cups (360ml) whole milk
• 2 Tablespoons cornstarch
• optional: fresh (or dried) parsley for garnish

Directions

• Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Heres one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.