Samantha Nicole If you don’t have time to visit, bring the taste of this beautiful area right into your home. New England Chicken Chowder will give you a glimpse of what you’ve been missing. A creamy, rich broth loaded with shredded chicken, savory bacon, bright corn, baby red potatoes, sweet carrots, and flavorful celery is just what is needed to bring a bit of New England to the table. Enjoy tasty, new scenery for your next meal with every bowlful of New England Chicken Chowder. Come on, let’s take a trip!
Ingredients
- 4 slices bacon, crisply cooked and chopped
- 2 chicken breasts, boneless and skinless
- 3 cups chicken broth
- 1/2 cup carrots, chopped or sliced
- 1/2 medium yellow or white onion, diced
- 2 stalks celery, chopped
- 2 (15.25-ounce) cans yellow corn, drained, divided
- 1 pound baby red potatoes, quartered
- 1/2 cup whole milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- fresh thyme, to taste, chopped, for garnish
- fresh basil leaves, to taste, for garnish
Directions
Step 1 –In a slow cooker, add the bacon, the chicken, the chicken broth, the carrots, the onions, the celery, 1 can of the corn, and the potatoes and stir to combine.
Step 2 –Cover the slow cooker and cook the chicken mixture until the meat reaches an internal temperature of 165 degrees F, on high heat for 2 hours or on low heat for 4 hours.
Step 3 –Transfer the chicken breasts to a large plate and use two forks to shred them into bite-sized chunks.
Step 4 –Place the shredded chicken in the chowder mixture and stir to combine.
Step 5 –In a blender or food processor, add the remaining corn and the milk and blend until it is smooth.
Step 6 –Add the corn mixture, the salt, the black pepper, the paprika, the garlic powder, and the Italian seasoning to the chowder mixture and stir to combine. Cook, about 10-15 minutes.
Step 7 –Serve the chowder garnished with the thyme and the basil.
