Ingredients
1 lb. baby red potatoes, halved or quartered if large
1/4 c. all-purpose flour
8 c. low-sodium chicken broth
2 1/2 c. canned corn
2 sprigs thyme
1 tsp. dried basil
1 tsp. onion powder
Kosher salt
Freshly ground black pepper
3 c. shredded chicken
1 1/3 c. shredded cheddar
1/4 c. whole milk
2 tbsp. heavy cream
6 slices bacon, cooked and crumbled
2 tbsp. freshly chopped chives, for garnish
Preparation
Step 1Add potatoes and flour to slow cooker, and stir to coat the potatoes in flour. Next, stir in broth, corn, thyme, basil, and onion powder. Season with salt and pepper and stir to combine. Cook on high for 3 hours, or until potatoes are tender.Step 2Stir in chicken, cheddar, milk, and cream, until cheddar is melty and fully incorporated. Heat for another 10 minutes to warm the chicken.Step 3Ladle soup into bowls and top with more pepper, bacon, and chives before serving.
Can I make this vegetarian? Absolutely! Sub in vegetable broth for chicken broth, your favorite meatless protein for chicken, and top with toasted nuts or sautéed mushrooms in lieu of bacon. Can I make this without heavy cream? Yep! You can replace the cream with more milk in this recipe, just know it won’t be quite as rich. How long do leftovers last? Leftovers should last up to 4 days in the refrigerator, or up to 3 months in the freezer. Be sure to let your leftovers cool completely before transferring to an airtight container. Made this? Let us know how it went in the comment section below! Editor’s Note: The introduction to this recipe was updated on September 22, 2020 to include more information about the dish.
