Slow Cooker Chicken Corn Chowder
1 ½ lb. baby red potatoes, halved and quartered
¼ cup all-purpose flour
Salt and pepper to taste
8 cups chicken broth
2 ½ cups corn (fresh, canned or frozen)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon onion powder
3-4 cups cooked chicken (4-5 boneless, skinless chicken breasts), cut into bite size pieces
2 cups shredded cheddar cheese
½ cup evaporated milk
10 slices bacon, cooked and crumbled
In a large slow cooker, add the potatoes and sprinkle with flour. Season with salt and pepper and stir to combine. Add chicken broth, corn, thyme, basil and onion powder. Cook on high 3 hours, or until potatoes are tender.
Stir in chicken, cheese, evaporated milk, until cheese is melted and fully incorporated. Heat for another 10-20 minutes to warm chicken. Ladle soup into bowls and top a sprinkle of pepper and some of the crumbled bacon.