This Southern Girl Can is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I stay incredibly busy, so any recipe that I can throw in the crock pot is a cherished one. This is now one of my favorites. It is so filling and so full of flavor, it will impress anyone who tries it.
If you don't have a slow cooker, simply throw everything into a pot and simmer it on the stove top until the chicken is cooked and the vegetables are tender.
6 slices bacon
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups frozen corn kernels
4 cups chicken broth
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon cayenne pepper
salt and pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped green onions
1. Mix the chicken, potatoes, onion, carrots, celery, and corn together in a slow cooker. Add the chicken broth, garlic, thyme, oregano, salt, pepper, and cayenne pepper.
2. Place the lid on the crock pot, and cook on low for 8 hours, or high for four hours.
3. During the last 30 minutes of cooking time, mix the cornstarch and half and half together in a small bowl, making sure there are no lumps. Add this and the butter to the soup. Let this finish cooking while you prepare the bacon.
4. Fry the bacon until crisp, and drain on paper towels. Slice the green tops of the onion into thin slices.
5. Spoon the chowder into bowls and top with bacon and green onions.