Cooking: Farmhouse Chicken & Corn Chowder

15 Jan

Farmhouse Chicken & Corn Chowder from America’s Test Kitchen Slow Cooker Revolution

photo: Good Heavens Baking Blog

I have seen some reviews for this recipe online that say the recipe is average, or just okay … but we loved it.  I made it exactly as the cookbook states and it was fantastic.  We have tons of leftovers and trust me, it will all be devoured.


  • 2 slices bacon, minced
  • 4 teaspoons vegetable oil
  • 2 onions, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh thyme (or 1/2 t. dried)
  • 1/4 cup all-purpose flour
  • 5 cups low sodium chicken broth
  • 1 lb red potatoes, scrubbed and cut into 1/2-inch chunks
  • 1 carrot, peeled and sliced 1/4-inch thick
  • 2 bay leaves
  • 1 1/2 lbs boneless skinless chicken thighs, trimmed
  • salt
  • pepper
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 (15 ounce) can creamed corn
  • 1/2 cup heavy cream
  • 2 teaspoons minced canned chipotle chili in adobo seasoning
  • 3 tablespoons minced fresh basil or 3 tablespoons cilantro


  1. Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
  2. Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
  3. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
  4. Stir in flour and cook for 1 minute.
  5. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
  6. Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
  7. Season chicken with salt and pepper and nestle into slow cooker.
  8. Cover and cook until chicken is tender, 4-6 hours on LOW.
  9. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
  10. Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
  11. Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
  12. In separate bowl, microwave cream corn until hot, about 3 minutes.
  13. Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
  14. Stir in basil, season with salt and pepper to taste, and serve.
1 Comment

Posted by on January 15, 2012 in Food, Recipes, Reviews


One response to “Cooking: Farmhouse Chicken & Corn Chowder

  1. frugalfeeding

    January 15, 2012 at 11:05 am

    Yummy. I’m not a big fan of corn, but I’d try this – it looks so yummy.

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