Name: Slow-Cooker Chicken and Corn Chowder
Total time: 5 h
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs , trimmed; 1/2 teaspoon table salt; 1 1/2 pounds Yukon Gold potatoes , peeled and cut into ½-inch pieces; 4 ounces Salt pork , cut into 4 pieces; 1/4 cup minced celery; 1 shallot , minced; 3 garlic cloves , minced; 1 teaspoon sugar; 1/2 teaspoon pepper; 1 bay leaf; 3 cups frozen corn; 3 cups chicken broth; 3/4 cup heavy cream; 3 tablespoons chopped fresh chives

Why This Recipe Works

For a different take on ultracomforting chowder, we decided to use corn and chicken instead of clams. Carefully layering a mixture of potatoes, celery, shallot, and salt pork on the bottom of the slow cooker and adding boneless, skinless chicken thighs on top ensured that the potatoes cooked evenly. We then added corn and chicken broth to prevent the chicken from drying out. After shredding the chicken, we pureed some of the soup for a silky texture. We finished the chowder with cream for richness and chopped chives for a fresh garnish.

Before You Begin

It's important to layer the ingredients in the order listed to ensure that the potatoes fully cook and the chicken doesn't dry out. If you can't find salt pork, you can use 2 slices of bacon. You can substitute fresh corn kernels for the frozen corn, if desired.

Instructions

Pat chicken dry with paper towels and sprinkle with salt. Toss potatoes, salt pork, celery, shallot, garlic, sugar, pepper, and bay leaf together in slow cooker; spread into even layer. Layer chicken over top of potato mixture to cover. Scatter corn over chicken. Add chicken broth; do not stir contents of slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on high or 7 to 8 hours on low.

Discard bay leaf and salt pork. Transfer chicken to cutting board and shred into bite-size pieces with 2 forks; set aside.

Transfer 2 cups chowder to blender and process until smooth, 1 to 2 minutes. Return blended chowder to slow cooker.

Stir cream and chicken into chowder. Season with salt and pepper to taste. Serve, sprinkled with chives.