I first found this recipe in Christmas with Southern Living 2006 (Oxmore House, Inc. 2006).  The original recipe doesn’t include chicken, but I decided to add it to make it heartier.  Also, the bacon was intended as a garnish.  However, the very first time I made it, I put the bacon in at the beginning with the rest of the ingredients.   It added so much flavor to the soup, I decided it needed to be a permanent ingredient. If you want to make this a vegetarian meal, use vegetable broth and omit the chicken and bacon.

1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes

1 lb baking potatoes, cut into 1/4 inch cubes, about 2 cups

1 (14.75 oz) can cream style corn

1 (14.5 oz) can diced tomatoes

1 (14 oz) can chicken broth

4 slices bacon, cooked and crumbled

1 medium yellow onion, chopped

1 stalk celery, chopped

1 tsp dried basil

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 bay leaf

1 cup heavy cream

1/4 cup butter

1. Finely chopped chives for garnish

2. Place the first 12 ingredients in a 5-6 quart slow cooker.  

3. Cover and cook on low for 8 hours.  

4. Add the heavy cream and butter to the soup mixture.  Stir to combine until butter melts.

5. Garnish with finely chopped chives.  Serve with rolls and a salad.

Serves 6

Brennan, Rebecca.  “Corn and Potato Chowder,” Christmas With Southern Living 2006.  Birmingham: Oxmore House, Inc., 2006.  Page 75.