Crockpot Corn Chowder
Ever since I went back to work, I have decided that I need to use my crockpot more. Now that I have two kids, I have even less time to make meals when I get home before we have to start the bedtime routine. So we have at least one crockpot meal a week, and it's been a lifesaver! Soups are probably the easiest to make without overcooking, so if you have long hours they are a no fail.
I even got a new crockpot and it's wifi-controlled! So nerdy and techy and I love it. I can basically turn the crockpot on/off from work, which is helpful for the start time so I can delay an hour or two in the morning before starting it.
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
12 ounces red potatoes, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups frozen corn
4 cups chicken broth (1 carton)
3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives
- Place chicken, potatoes, onion, carrots, celery, and corn into your crockpot Stir in chicken broth, garlic, thyme, oregano and bay leaf; season with salt and pepper to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
- Serve immediately, top with bacon and garnished with chives, if desired.
TIP: Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.