How to Make Slow-Cooker Corn Chowder?

 

INGREDIENTS

1 lb. 

baby red potatoes, halved or quartered if large

1/4 c. 

all-purpose flour

8 c. 

low-sodium chicken broth

2 1/2 c. 

canned corn

2 

sprigs thyme

1 tsp. 

dried basil

1 tsp. 

onion powder

Kosher salt

Freshly ground black pepper

3 c. 

shredded chicken

1 1/3 c. 

shredded cheddar

1/4 c. 

whole milk

2 tbsp. 

heavy cream

6 

slices bacon, cooked and crumbled

2 tbsp. 

freshly chopped chives, for garnish

Method

Add potatoes and flour to slow cooker, and stir to coat the potatoes in flour. Next, stir in broth, corn, thyme, basil, and onion powder. Season with salt and pepper and stir to combine. Cook on high for 3 hours, or until potatoes are tender.

Stir in chicken, cheddar, milk, and cream, until cheddar is melty and fully incorporated. Heat for another 10 minutes to warm the chicken.

Ladle soup into bowls and top with more pepper, bacon, and chives before serving.