Southwest Slow Cooker Corn Chowder

• Meat

  • 6 slices Bacon
  • 2 cups Rotisserie chicken

• Produce

  • 2 Carrots, large
  • 1 16 oz bag Corn, frozen
  • 1 16 oz can Creamed corn
  • 1 tsp Garlic powder
  • 1 Onion, large
  • 1/4 cup Parsley, lightly packed
  • 4 Russet potatoes
  • 1 tsp Thyme, leaves

• Canned Goods

  • 4 cups Chicken broth
  • 1 12 oz can Evaporated milk

• Condiments

  • 1 Chipotle pepper with adobo sauce

• Baking & Spices

  • 1 tsp Black pepper, Fresh cracked
  • 2 tbsp Cornstarch
  • 1/2 tsp Kosher salt

Found on keviniscooking.com

Description

Directions

• Wrap slices of bacon with several layers of paper towel and microwave for 4 minutes to render fat. Bacon should be firm, but not completely cooked. Chop and set aside.
• Dice potatoes, carrots and onion into 1/2 inch pieces, set aside.
• In a slow cooker add diced vegetables, frozen and creamed corn, chipotle pepper, seasonings and chicken broth. Cover and cook on high for 6 hours until vegetables are softened and cooked.
• Whisk together the evaporated milk and cornstarch. Stir into slow cooker and cook for another 30 minutes uncovered, stirring occasionally. Adjust seasoning if needed.
• Before serving add the parsley and ladle into bowls. Adding chicken is optional.

Nutrition