STREAMING NOW: Simply Nigella

Farmhouse Chicken and Corn Chowder

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“America's Test Kitchen”
READY IN:
7hrs
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: