Slow Cooker Chicken Corn Soup
2+ hours to prepare serves 8
6 cups low-sodium chicken broth
2 (14 oz.) cans corn, rinsed and drained
1 (14 oz.) can cream corn, juices reserved
4 cloves garlic, minced
3-4 boneless, skinless chicken breasts, cubed
3 carrots, peeled and sliced
3 ribs celery, finely chopped
2 potatoes, peeled and diced
1 sprig rosemary
1 cup half-and-half
1/2 yellow onion, finely chopped
2 tablespoons cornstarch, plus extra if needed
3/4 tablespoons fresh thyme, minced
1/2 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
In a large pan or skillet over medium-high heat,add carrot, celery and onion to skillet and cook for 8-10 minutes, or until softened.
Add garlic and cook for another 1-2 minutes, or until fragrant.
Place diced chicken, potatoes and corn in slow cooker, then top with sautéed vegetables.
Pour in chicken broth, along with rosemary, thyme, parsley, oregano and basil. Season generously with salt and pepper and red pepper flakes, if using.
Cover slow cooker and cook on high for 3-4 hours, or on low for 6-8, until chicken is cooked through.
In a medium bowl, whisk together half-and-half and cornstarch, then pour slurry mixture into slow cooker. Stir everything together, then cover slow cooker again and cook for another 20-30 minutes, or until chowder has thickened.
Ladle soup into serving bowls, and serve hot.