Ingredients
Scale
- 4 slices bacon, diced
- 1 pound chicken, shredded
- 1 onion, diced
- 2 stalks celery, diced
- 16 oz corn kernels, frozen, canned or fresh
- 4 cups chicken broth 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 tsp cayenne
- 1 red chili pepper, seeded and diced
- 1 bay leaf
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 cup cream
- 1/4 cup flour
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place chicken, onion, celery, and corn into a 6-qt slow cooker. Add flour and toss to cover the ingredients in the pot. Slowly stir in chicken broth while whisking to prevent clumps. Add, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
- Serve immediately, topped with bacon, sliced chili peppers, and garnished with chives, if desired.