Chicken and Corn Chowder

Modified from Cook's Country

***Needs a crock pot***

1 1/2 lbs chicken, trimmed (they used thighs, I used breasts)

1/2 tsp salt

1 1/2 lbs potatoes, peeled and cut into chunks

4 oz bacon, diced (they used salt pork)

1/4 cu minced celery

1/2 onion, diced (they used a shallot)

3 garlic cloves, minced

1 tsp sugar

1/2 tsp pepper

1 bay leaf

3 cups frozen corn

3 cups chicken broth

3/4 cup heavy cream

Pat chicken dry with paper towels and sprinkle with salt. Toss potatoes, bacon, celery, onion, garlic, sugar, pepper and bay leaf together in crock pot, spread into an even layer. Layer chicken over top of potato mixture to cover. Scatter corn over chicken. Add chicken broth. Do not stir contents. Cover and cook on low for 7 to 8 hours.

Discard bay leaf (if you used salt pork, you would also pull that). Transfer chicken to a bowl and shred it.

Do a quick process with an immersion blender (don't fully process it, just get some - you are thickening the soup...they pulled two cups, processed to smooth and then added back...this is my lazy version).

Stir cream and chicken into chowder. Season with salt and pepper if needed. Serve. Can sprinkle with chives if you want (I didn't).

Serves 6-8.