Chicken, Bacon & Corn Chowder

13 Ingredients

Number of servings

4

1tablespoons extra virgin olive oil
6 skinless chicken thigh cutlets
2 rindless bacon rashers, chopped
1 leek, white part only, halved, sliced
2 stalks celery, washed
500grams white washed potatoes, cut into 2cm pieces
6 sprigs thyme
420grams condensed cream of chicken & corn soup
3 cups salt-reduced chicken stock
1tablespoons cornflour
300grams can kernels, rinsed, drained
1/3 cup sour cream
1/2 punnet chives, chopped

Description

Use your slow cooker to its full potential when you crank out a pot of this chowder. It's rich with chicken, bacon, corn, sour cream, potatoes and celery for a winter winner.

Method

Step 1 of 3

Heat oil in a large frying pan over medium-high heat. Add chicken. Cook for 3 minutes each side or until browned. Transfer to a 5.5L slow cooker. Add bacon to pan. Cook for 5 minutes. Transfer to slow cooker. Add leek, celery, potato, thyme, soup and stock to slow cooker. Stir to combine. Cover with lid. Cook on high for 3 hours (or low for 6 hours) or until chicken is tender.

Step 2 of 3

Using tongs, carefully remove chicken from slow cooker and place on a board. Remove and discard bones from chicken. Shred meat. Mix cornflour and 2 tbs mixture from the slow cooker in a small bowl until smooth. Add cornflour mixture and corn to the slow cooker to create chowder. Season. Stir to combine. Cover with lid.

Step 3 of 3

Return chicken to slow cooker. Cook on high for a further 5 minutes or until chowder has slightly thickened. Divide among bowls. Dollop with sour cream. Sprinkle with chives and freshly ground black pepper. Serve.