Perfect rainy day soup! Sl0w Cooker too!
2 slices bacon, chopped
1 large onion, minced
6 garlic cloves, minced
1 TBSP tomato paste
1/2 tsp dried thyme
1/4 cup flour
5 cups chicken broth
1 pound red potatoes, cut into 1/2 inch pieces
2 carrots, peeled and sliced
2 bay leaves
1 pound boneless chicken breasts
1 cup frozen corn
1 (15oz) can creamed corn
1/2 cup heavy cream or half and half
2 tsp minced chipotle chiles in adobo
Cook bacon in a 12 inch skillet over medium heat until crisp and browned, 5 minutes. Remove to a paper towel lined plate using a slotted spoon. Add the chopped onion and cook until softened, 5 to 7 minutes. Add the garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Whisk in 2 cups of the broth, scraping up any browned bits. Transfer to slow cooker.
Add remaining 3 cups broth, potatoes, carrots, and bay leaves to the slow cooker. Season chicken with salt and pepper and nestle into the mixture. Cover and cook on low until chicken is tender, 4 to 6 hours.
Transfer chicken to cutting board and shred. Add it back to the slow cooker, along with the creamed corn, frozen corn, cream and chipotle chiles. Continue to cook until everything is heated through, another 10 to 15 minutes. Remove bay leaves, season with salt and pepper and serve garnished with bacon.
Serve with some crusty bread!
Source: adapted from America's Test Kitchen, Slow Cooker Revolution &