Farmhouse Chicken and Corn Chowder |
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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 8 |
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America's Test Kitchen Ingredients:
2 slices bacon, minced |
4 teaspoons vegetable oil |
2 onions, minced |
1 tablespoon tomato paste |
2 teaspoons minced fresh thyme (or 1/2 t. dried) |
1/4 cup all-purpose flour |
5 cups low sodium chicken broth |
1 lb red potatoes, scrubbed and cut into 1/2-inch chunks |
1 carrot, peeled and sliced 1/4-inch thick |
2 bay leaves |
1 1/2 lbs boneless skinless chicken thighs, trimmed |
salt |
pepper |
1 red bell pepper, cut into 1/2-inch pieces |
1 (15 ounce) can creamed corn |
1/2 cup heavy cream |
2 teaspoons minced canned chipotle chili in adobo seasoning |
3 tablespoons minced fresh basil or 3 tablespoons cilantro |
Directions:
1. Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
2. Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
3. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
4. Stir in flour and cook for 1 minute.
5. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
6. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
7. Season chicken with salt and pepper and nestle into slow cooker.
8. Cover and cook until chicken is tender, 4-6 hours on LOW.
9. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
10. Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
11. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
12. In separate bowl, microwave cream corn until hot, about 3 minutes.
13. Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
14. Stir in basil, season with salt and pepper to taste, and serve.
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