Farmhouse Chicken And Corn Chowder - cooking recipe

Ingredients

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

Preparation

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