Currently cooking out of Slow Cooker Revolution by America’s Test Kitchen

This soup was . . . okay. I have much better chicken and corn chowder recipes that I’ll stick with. I became skeptical of the recipe as I was reading through the ingredient list. First, it calls for one carrot. One carrot. No self-respecting soup that comes out of my kitchen will only have one carrot. I added four carrots. Secondly, the only corn in the soup is a can of creamed corn. I added about 2 cups of frozen corn that I thawed first. With those changes, the soup was edible.

Like most of the other recipes in this book, you start out by doing some prep work. In this case, frying a couple strips of bacon until crispy, then a couple of onions, garlic tomato paste and thyme. When everything is softened, a bit of flour is stirred in, followed by chicken broth. Adding the flour thickens the soup and gives it some body. This all gets dumped into the slow cooker, along with more broth, potatoes, carrots, bay leaves and about a pound and a half of boneless, skinless chicken thighs. The soup cooks until the chicken is tender, about 4 to 6 hours on low. Once the chicken is done, you move it to a cutting board and cut it into bite-sized pieces. The chicken goes back into the slow cooker, followed by the creamed corn, cream, a couple of chipotle chiles and fresh basil.

Like I said, the soup was okay.