Corn Chowder (Slow Cooker & Instant Pot)

cafedelites.com

Pam Kalinec

1 pound (500 g) chicken thighs, diced into 1-inch pieces

1 large yellow onion, diced

2 carrots, peeled, and diced

1 red pepper (capsicum), deseeded and diced

30 ounces (840 g) fresh, frozen or canned corn kernels

15 ounces (420 g) can creamed corn

24 ounces (800 g) red potatoes, chopped into 1 ½ inch pieces

2 cups chicken broth

3 teaspoons garlic powder

1 ⅓ cup light / reduced fat cream, (or heavy whipping cream)

2 cups milk, (2% or full fat)

¼ cup cornstarch (or corn flour)

Salt to season, (I use about 3 to 4 teaspoons -- adjust to your tastes)

½ cup shredded cheddar cheese

½ cup shredded mozzarella,

½ cup diced bacon, trimmed of fat

Cracked black pepper, to taste

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