Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 medium Yukon Gold potatoes, peeled and cubed (½ inch)
  • 2 cups frozen sweet corn kernels
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 slices thick-cut bacon, diced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tbsp cornstarch
  • 1 tbsp water
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes

Instructions:

  1. In a small pan or directly in the slow cooker (if it has a sauté function), crisp the diced bacon until golden brown. Remove the bacon bits and set aside, keeping the rendered fat in the pot.
  2. Add the diced onion, garlic, cubed potatoes, and chicken thighs to the slow cooker.
  3. Sprinkle the smoked paprika, thyme, salt, black pepper, and red pepper flakes over the ingredients. Toss gently to coat everything in the bacon fat.
  4. Pour in the chicken broth and stir gently to combine.
  5. Cover with the lid and cook on Low for 6 hours, until potatoes are fork-tender and chicken is shreddable.
  6. Stir in the frozen corn and the reserved cooked bacon bits.
  7. Mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the chowder.
  8. Stir in the heavy cream and heat through for another 10-15 minutes before serving.