CROCKPOT CHICKEN CORN CHOWDER

By bjnelson55

From Twin Cities Live show 2010

Current champion of our hotdish challenge, Laurie Crowell of the Golden Fig stepped up to take on our Crockpot Challenge.

Ingredients

• 6 pieces bacon- cut into small pieces
• 1 tsp. Butter
• 1 medium onion-diced
• 2 celery stalks-chopped
• 2 carrots-chopped
• 2 medium sized red potatoes- diced
• 1 tsp. Garlic
• Kosher salt and pepper to taste
• 2 TB flour
• 1 tsp turmeric
• 4 C corn (use fresh or canned, just be sure to get "crispy" corn w/no sugar added to it. )
• 1 1/2 C chicken stock
• 1 smoked chicken - cut or pulled to bite sized pieces
• 1 C white cheddar cheese
• 1/4 C fresh parsley-chopped
• 1/2 C cream
• 1 can corn + liquid in can
• Additional yellow cheddar cheese grated for garnish.

Preparation

Step 1

In a 12 inch saute pan cook bacon over medium heat. When crispy remove from pan and place on a paper towel to drain. Add butter to pan, add onion and saute 5 minutes. Add onion, celery, carrots and potatoes. Saute until just tender, about 5 minutes. Add garlic and about 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Cook an additional 2-3 minutes. Stir in flour and turmeric and cook 2-3 minutes. Add 1/2 C of the chicken stock and cook about 1 additional minute while scraping bottom of pan to loosen any browned bits.

Pour mixture into Crock pot vessel. Then add 4 C corn, a pinch of kosher salt and pepper and remaining chicken stock. Stir. Cook on low for 6 hours or high for 3.5 hours.

After cook time, remove lid and use immersion blender to puree 1/3 of soup.* Add smoked chicken, 1 C cheddar cheese, parsley, cream and entire can of corn (including liquid) Turn to high and cook 1 additional hour. Stir, adjust seasoning if needed.

Serve in bowl garnished with bacon and shredded yellow cheddar and a fresh baguette.

* If you don't have an immersion blender put 1 C at a time in a blender or food processor and pulse until a little more smooth. )