This thick and hearty chowder comes together easily in your slow cooker, for a simple and delicious dinner that you can set and forget. Both kids and adults will love this slow cooker chicken and corn chowder that is essentially comfort food.
- 1 tbsp olive oil
- 1 medium brown onion (150 g), chopped finely
- 2 rindless bacon slices (130 g), cut into 2 cm (¾-inch) pieces
- 1 stalk celery (150 g), trimmed, chopped finely
- 3 sprigs fresh thyme
- 2 fresh bay leaves
- 1.2 kg (2½-pound) whole chicken
- 2 trimmed corn cobs (500 g)
- 500 g (1 pound) potatoes, cut into 2cm (¾-inch)pieces
- 1.25 litres (5 cups) chicken stock
- 1 cup (250 ml) milk
- 1 tbsp cornflour (cornstarch)
Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion, bacon, celery, thyme and bay leaves, stirring, for 5 minutes or until vegetables soften. Add chicken, corn cobs, potato and stock. Cook, covered, on low, for 8 hours.
Carefully remove chicken and corn from cooker. Shred chicken coarsely using two forks; discard skin and bones. Using a small sharp knife, cut kernels from corn cobs. Discard cobs.
Stir milk and cornflour in a small bowl until combined. Return chicken and corn to cooker with cornflour mixture. Increase heat to reduce setting on low; simmer, uncovered, for 10 mins or until chowder thickens. Season to taste.
Serve chowder sprinkled with fresh chives. Accompany with crackers or grilled crusty bread.