SLOW COOKER CHICKEN AND CORN CHOWDER

INGREDIENTS:

4 slices bacon, diced
1 pound boneless, skinless chook thighs, reduce into 1-inch chunks
12 oz. Crimson potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
four cups chicken broth 3 cloves garlic, minced
half of teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly floor black pepper, to flavor
half cup half of and half of
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

DIRECTIONS:

1. Heat a massive skillet over medium excessive warmth. Add bacon and cook dinner till brown and crispy, approximately 6-8 minutes. Transfer to a paper towel-lined plate; set apart.
2. Place bird, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chook broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
3. Cover and cook on low warmness for 7-eight hours or excessive warmness for three-four hours.
4. In a small bowl, whisk together 1/2 and 1/2 and cornstarch. Stir in 1/2 and half of aggregate and butter over the past half-hour of cooking time.
5. Serve right away, topped with bacon and garnished with chives, if favored.

NOTES:
*Half and 1/2 is same elements of whole milk and cream. For 1 cup half of and half of, you may replacement three/four cup entire milk + 1/4 cup heavy cream or 2/three cup skim or low-fats milk + 1/three cup heavy cream.
Source : https://damndelicious.net/2015/10/15/slow-cooker-chicken-and-corn-chowder/

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