Monday Meals: Chicken & Corn Chowder

Since it's the first Monday after Labor Day, we thought we'd post a hearty, fall inspired meal, designed to warm you from the inside out. It's that time of year: thick soups, football games and PUMPKIN SPICE LATTES!!! The most wonderful time of the year, folks. 

The Wisconsin Test Kitchen made this chowder a few weeks back, pre Whole-30, and we're already been thinking about how to modify this creamy, delicious soup to make it Whole 30 compliant. Stay tuned. 

Chicken & Corn Chowder
Recipe courtesy of: Damn Delicious

4 slices bacon, diced
1lb. boneless, skinless chicken thighs, cut into 1" chunks
12oz. red potatoes, diced 
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen
4 cups chicken broth
3 cloves garlic, minced
1/2 t dried thyme
1/2 t dried oregano 
pinch of cayenne pepper
1 bay leaf
kosher salt & freshly ground black pepper
1/2 cup half & half
2 T cornstarch
2 T unsalted butter
2 T fresh chopped thyme

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy; about 6-8 minutes. Transfer to a paper towel lined plate and set aside. 

Place chicken, potatoes, onions, carrots, celery, and corn into crock pot. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper, and bay leaf. Season with salt and pepper to taste.

Cover and cook on low heat for 7-8 hours, or high heat for 3-4 hours. 

In a small bowl, whisk together half and half and corn starch. Stir in the half and half mixture and butter during the last 30 minutes of cooking time.

Serve immediately, topped with bacon and garnished with chives. 

This was a successful meal in our house, even our smallest chef polished off two bowls at dinner. We'll be back next week with more fall inspired recipes sure to get you in the crispy leaves and football mood!

Stay Cool,
The Cool Dads Crew