Slow Cooker Corn Chowder

Ingredients

• 1 tablespoon TAO Roasted Onion Olive Oil

• 1 tablespoon TAO Cilantro Garlic Balsamic Vinegar

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

• 2 large sweet potatoes, peeled and diced

• 1 red bell pepper, seeded and diced

• 1 yellow bell pepper, seeded and diced

• 1 ear fresh corn, cut from the cob

• 2 cups chicken bone broth

• 1 teaspoon dried thyme

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper (optional)

• 1 cup heavy cream

• Salt and black pepper to taste

• Chopped fresh parsley or cilantro for garnish

Directions

1. In a large skillet over medium heat, heat the olive oil and balsamic vinegar. Add the chicken and cook until browned on all sides, about 5-7 minutes.

2.  Transfer the chicken to a slow cooker and add the sweet potatoes, red and yellow bell peppers, corn, chicken broth, dried thyme, smoked paprika, ground cumin, garlic powder, and cayenne pepper (if using). Stir to combine.

3.  Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the sweet potatoes are tender.

4.  Stir in the heavy cream and season the chowder with salt and black pepper to taste.

5.  Let the chowder cook for another 15-20 minutes, or until heated through.

6.  Serve the corn chowder hot, garnished with chopped fresh parsley or cilantro.