Chicken, Sweet Potato, and Corn Slow-Cooker Chowder

By sandy_h

Southern Living October 2017

Ingredients

• 8 cups chicken broth
• 1 1/2 pound sweet potatoes, peeled and cut into 1/4-inch pieces (about 4 1/2 cups)
• 2 (1-lb) bone-in skinless chicken breasts
• 2 cups fresh corn kernels (from 4 ears)
• 2 cups chopped yellow onion (from 2 onions)
• 1 1/4 cups chopped red bell pepper (from 1 large bell pepper)
• 1 1/4 cups chopped yellow bell pepper (from 1 large bell pepper)
• 1 cup chopped celery (from 3 stalks)
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup heavy cream
• 5 Tbsp cornstarch
• 1/4 cup chopped fresh flat-leaf parsley
• Hot sauce
• Finely chopped chives

Preparation

Step 1

Combine first 10 ingredients in a 6-quart slow cooker. Cover and cook on high until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside

Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.