Slow Cooker Chicken Corn Chowder
1 1/2 pounds chicken, cubed
4 stalks celery, diced
2 large carrots, diced
1 onion, diced
3 cloves garlic, minced
1 pound red potatoes, chopped
2 cups corn, fresh or frozen
4 cups water (or broth, see below)
1 teaspoon dried thyme
1 teaspoon dried parsley
salt and pepper
1/2 cup full fat coconut milk
3 tablespoons potato starch (optional, to thicken)
4 strips bacon, cooked until crisp and crumbled
Place chicken, celery, carrots, onion, garlic, potatoes, corn, water, thyme and parsley in your slow cooker. Add salt and pepper and stir.
Cook on low for 8 hours or on high for 4 hours.
Just before you are ready to serve, mix the potato starch with 1/3 cup water and and stir into soup until thickened. Remove from heat and add coconut milk, miso paste, and bacon. Stir again until combined. Taste for seasoning and adjust if needed.