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