Name: Slow cooker chicken and corn chowder
Cook time: 540 min
Total time: 540 min
Yield: 5
Ingredients: 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 2 rindless bacon slices (130g), cut into 2cm (¾-inch) pieces; 1 stalk celery (150g), trimmed, chopped finely; 3 sprigs fresh thyme; 2 fresh bay leaves; 1.2 kilograms (2½-pound) whole chicken; 2 trimmed corn cobs (500g); 500 grams (1 pound) potatoes, cut into 2cm (¾-inch)pieces; 1.25 litres (5 cups) chicken stock; 1 cup (250ml) milk; 1 tablespoons cornflour (cornstarch); 1/3 cup finely chopped fresh chives

Slow cooker chicken and corn chowder

This thick and hearty chowder comes together easily in your slow cooker, for a simple and delicious dinner you can set and forget.

Ingredients

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

2 rindless bacon slices (130g), cut into 2cm (¾-inch) pieces

1 stalk celery (150g), trimmed, chopped finely

3 sprigs fresh thyme

2 fresh bay leaves

1.2 kilograms (2½-pound) whole chicken

2 trimmed corn cobs (500g)

500 grams (1 pound) potatoes, cut into 2cm (¾-inch)pieces

1.25 litres (5 cups) chicken stock

1 cup (250ml) milk

1 tablespoons cornflour (cornstarch)

1/3 cup finely chopped fresh chives

Method

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion, bacon, celery, thyme and bay leaves, stirring, for 5 minutes or until vegetables soften. Add chicken, corn cobs, potato and stock. Cook, covered, on low, for 8 hours.

Carefully remove chicken and corn from cooker. Shred chicken coarsely using two forks; discard skin and bones. Using a small sharp knife, cut kernels from corn cobs. Discard cobs.

Stir milk and cornflour in a small bowl until combined. Return chicken and corn to cooker with cornflour mixture. Increase heat to reduce setting on low; simmer, uncovered, for 10 minutes or until chowder thickens. Season to taste.

Serve chowder sprinkled with fresh chives. Accompany with crackers or grilled crusty bread.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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