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Chicken and Corn Chowder
A hearty combination of bacon, chicken and potatoes works hard to transform a traditional soup recipe into a satisfying meal. Slow cookers are ideal for soups, really inspiring the different flavors to get acquainted.
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For a thicker soup, remove some of the potatoes and mash them. Return to the pot and stir into soup.
- 3 slices bacon, chopped
- 1 medium onion, diced into 1/2-inch pieces
- 1 cup(s) diced red bell pepper
- 1 can (15.25 oz.) corn with liquid
- 1 lb. redskin or yellow potatoes, peeled and cut into 1/2-inch pieces
- 1 cup(s) to 2 cups chicken stock or broth
- 3/4 lb. uncooked boneless, skinless chicken breast, diced
- 2 tsp. Montreal Chicken Seasoning
- 2 tsp. cornstarch
- 1 cup(s) heavy cream
- Cook bacon in large skillet over medium heat until crisp. Drain off fat, reserving 1 tablespoon in pan. Stir in onions, cook 5 minutes or until they begin to soften. Transfer to slow cooker insert.
- Add peppers, potatoes, drained corn and chicken breast to slow cooker. Sprinkle with seasoning. Measure liquid from corn and add enough chicken stock to make 2 cups. Pour over ingredients in cooker. Cover; cook on low heat about 8 hours or until potatoes are tender and chicken is cooked.
- In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
- Season chowder to taste with salt and pepper. Makes 8 servings.