Servings 8
Ingredients
500 g | 1 pound chicken thighs , diced into 1-inch pieces
1 large yellow onion , diced
2 carrots , peeled, and diced
1 red pepper (capsicum), deseeded and diced
3 cups fresh or frozen corn kernels (OR 2 X 420g | 15-ounce cans sweet corn kernels , washed and strained
1 x 420g | 15oz can creamed corn
24 ounces | 800g red potatoes (or 3-4 potatoes), peeled and chopped into 1 1/2 inch pieces
2 cups chicken broth
2 teaspoons garlic powder
1 1/3 cup light / reduced fat cream (substitute with milk to cut calories. Substitute with almond milk for dairy free options)
2 cups milk mixed with 2 tablespoons cornstarch (skim, 2% or full fat. Substitute with almond milk for dairy free options)
Salt to season (I use about 3-4 teaspoons -- adjust to your tastes)
1/2 cup mozzarella (or cheddar) cheese
1/2 cup diced bacon , trimmed of fat
Instructions
Sear chicken in a skillet or pan over medium heat to brown all over (or in your 6-quart instant pot on 'sear/sauté' setting. Transfer chicken to your slow cooker or instant pot bowl. 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. For Instant Pot, set to Pressure Cook on Soup setting for 30 minutes.
When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir the cream (or milk) and cornstarch mixture through the chowder. Mix well; cover and allow to thicken on high heat setting.
Using a stick blender, blend the bottom of the chowder only for a couple of seconds to puree some of the potatoes to make the chowder thicker. Alternatively, use a potato masher.
Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives and serve.
Recipe Notes: If using fresh corn, you will need 4 ears of fresh corn for 3 cups.
500 g | 1 pound chicken thighs , diced into 1-inch pieces
1 large yellow onion , diced
2 carrots , peeled, and diced
1 red pepper (capsicum), deseeded and diced
3 cups fresh or frozen corn kernels (OR 2 X 420g | 15-ounce cans sweet corn kernels , washed and strained
1 x 420g | 15oz can creamed corn
24 ounces | 800g red potatoes (or 3-4 potatoes), peeled and chopped into 1 1/2 inch pieces
2 cups chicken broth
2 teaspoons garlic powder
1 1/3 cup light / reduced fat cream (substitute with milk to cut calories. Substitute with almond milk for dairy free options)
2 cups milk mixed with 2 tablespoons cornstarch (skim, 2% or full fat. Substitute with almond milk for dairy free options)
Salt to season (I use about 3-4 teaspoons -- adjust to your tastes)
1/2 cup mozzarella (or cheddar) cheese
1/2 cup diced bacon , trimmed of fat
Instructions
Sear chicken in a skillet or pan over medium heat to brown all over (or in your 6-quart instant pot on 'sear/sauté' setting. Transfer chicken to your slow cooker or instant pot bowl. 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. For Instant Pot, set to Pressure Cook on Soup setting for 30 minutes.
When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir the cream (or milk) and cornstarch mixture through the chowder. Mix well; cover and allow to thicken on high heat setting.
Using a stick blender, blend the bottom of the chowder only for a couple of seconds to puree some of the potatoes to make the chowder thicker. Alternatively, use a potato masher.
Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives and serve.
Recipe Notes: If using fresh corn, you will need 4 ears of fresh corn for 3 cups.
From cafedelites.com
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