There’s a serious comfort that comes with eating chowder. It’s soothes the soul and warms the heart. The hearty soup has been around for some time and the first recipes in the United States date all the back to 1884.
In this recipe we stay true to the basics like onion, garlic and celery but we slowly mix in cream cheese right at the end to take it to a whole other level of comfort. The cream cheese adds more depth and richness to this dish. Slowly cooking the chicken with the corn and bacon fat intensifies the flavor of the broth.
See below for full recipe:
3 tablespoons flour
3 tablespoons bacon fat
8 cups water
1 cups small diced onion
5 cloves garlic minced
½ cup minced celery
5 cups corn fresh or frozen
1 teaspoon salt
½ teaspoon pepper
3 chicken breast boneless skinless
1 cup cream cheese softened
3 tablespoon thinly sliced chives
In a 6 quart slow cooker add in flour and bacon fat, whisk together. Slowly add in water and whisk making sure there are no lumps of flour.
Add in chicken, make sure chicken breast is submerged in liquid.
Place onion, garlic, celery, corn, salt and pepper in the slow cooker. Mix well.
Cook on high for 4 hours.
Remove chicken and shred.
Before returning shredded chicken into slow cooker use an emersion blender to slightly blend the soup being sure to still keeping it chunky. You can also use a regular blender by simply blending 3 cups then adding back into slow cooker. Or you can keep it super chunky and not blend at all.
Add in cream cheese and mix well until fully incorporated.
Return shredded chicken into slow cooker then top with chives.
Serve with your favorite bread or as is.
