Name: Slow-Cooker Corn Chowder
Prep time: 15 min
Total time: 3 h 15 min
Yield: 6 serving(s)
Ingredients: 1 lb. baby red potatoes, halved or quartered if large; 1/4 c. all-purpose flour; 8 c. low-sodium chicken broth; 2 1/2 c. canned corn; 2 sprigs thyme; 1 tsp. dried basil; 1 tsp. onion powder; Kosher salt; Freshly ground black pepper; 3 c. shredded chicken; 1 1/3 c. shredded cheddar; 1/4 c. whole milk; 2 tbsp. heavy cream; 6 slices bacon, cooked and crumbled; 2 tbsp. freshly chopped chives, for garnish

Step 1Add potatoes and flour to slow cooker, and stir to coat the potatoes in flour. Next, stir in broth, corn, thyme, basil, and onion powder. Season with salt and pepper and stir to combine. Cook on high for 3 hours, or until potatoes are tender.

Step 2Stir in chicken, cheddar, milk, and cream, until cheddar is melty and fully incorporated. Heat for another 10 minutes to warm the chicken.

Step 3Ladle soup into bowls and top with more pepper, bacon, and chives before serving.