Farmhouse Chicken and Corn Chowder

I love my new Slow Cooker Revolution cookbook by American's Test Kitchen.  I have tried a ton of the recipes and have been very happy so far.  My super favorite is still the ribs but this chowder is pretty good on a cold winter day.  I added a bit to it and books want to make sure that you don't skip on the chipotle chile or the fresh herbs.  Very important...just saying.

Farmhouse Chicken and Corn Chowder

SlowCooker Revolution CookBook

2 slices bacon, minced
4 teaspoons vegetable oil
2 onions, minced
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or ½ teaspoon dried
¼ cup all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes (about 3 medium), scrubbed and cut into ½-inch chunks
1 carrot, peeled and sliced ¼ inch thick
2 bay leaves
1½ pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (15-ounce) can creamed corn
½ cup heavy cream
2 teaspoons minced canned chipotle chile in adobo
3 tablespoons minced fresh basil or cilantro

My additions:  3 corn tortillas, 1 cup frozen corn, 

Directions:

1. Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.

2. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

4. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes.

5. Stir softened peppers, hot creamed corn, shredded chicken, cream, chipotles, and my additions of corn tortillas and extra corn into soup and let sit until heated through about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.