Monday, January 7, 2019

Chicken Bacon Corn Chowder (Slow Cooker or Instant Pot)





Chicken Bacon Corn Chowder (Slow Cooker or Instant Pot)








Chicken Bacon Corn Chowder with crispy bacon pieces and mozzarella cheese! As simple as throwing ingredients into a Slow Cooker or Instant Pot!




Ingredients
·         1 pound (500 g) chicken thighs, diced into 1-inch pieces
·         1 large yellow onion, diced
·         2 carrots, peeled, and diced
·         1 red pepper (capsicum), deseeded and diced
·         30 ounces (840 g) fresh, frozen or canned corn kernels
·         15 ounces (420 g) can creamed corn
·         24 ounces (800 g) red potatoes, chopped into 1 1/2 inch pieces
·         2 cups chicken broth
·         3 teaspoons garlic powder
·         1 1/3 cup light / reduced fat cream, (or heavy whipping cream)
·         2 cups milk, (2% or full fat)
·         1/4 cup cornstarch (or corn flour)
·         Salt to season, (I use about 3-4 teaspoons -- adjust to your tastes)
·         1/2 cup shredded cheddar cheese
·         1/2 cup shredded mozzarella,
·         1/2 cup diced bacon, trimmed of fat
·         Cracked black pepper, to taste

Instructions

For Slow Cooker:
1.  Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl.  
2.  Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours. 
3.  When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting.
4.  ……………………………………..
5.  ………………………………………………..
Full instructions: Click here