Ingredients

The following ingredients have 10 Servings
  • 6 slices bacon
  • 4 Russet potatoes (peeled and chopped (See Note 1))
  • 2 large carrots (peeled and chopped)
  • 1 large onion (chopped)
  • 16 oz frozen corn
  • 16 oz creamed corn
  • 1 chipotle pepper with adobo sauce
  • 1 tsp thyme leaves
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin ((optional))
  • 1/2 tsp salt
  • 4 cups chicken stock (or broth)
  • 12 oz evaporated milk
  • 2 tbsp cornstarch
  • 1 tsp fresh cracked black pepper
  • 1/4 cup lightly packed parsley (chopped)
  • 2 cups shredded rotisserie chicken ((optional))

Instruction

  • Either render bacon in skillet until crisp or wrap slices of bacon with several layers of paper towel and microwave for 4 minutes to render fat and get crisp. Chop and set aside.
  • Dice potatoes, carrots and onion into 1/2 inch pieces, set aside.
  • In a slow cooker add diced vegetables, frozen and creamed corn, chipotle pepper, seasonings and chicken broth. Cover and cook on high for 6 hours until vegetables are softened and cooked.
  • Whisk together the evaporated milk and cornstarch. Stir into slow cooker and cook for another 30 minutes uncovered, stirring occasionally. Stir in chopped chicken and chopped bacon. Adjust seasoning if needed.
  • Before serving add the parsley and ladle into bowls.