Ingredients
1 ½ pounds boneless, skinless chicken thighs, trimmed
½ teaspoon table salt
1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces
4 ounces Salt pork, cut into 4 pieces
¼ cup minced celery
1 shallot, minced
3 garlic cloves, minced
1 teaspoon sugar
½ teaspoon pepper
1 bay leaf
3 cups frozen corn
3 cups chicken broth
¾ cup heavy cream
3 tablespoons chopped fresh chives
Directions
1
Pat chicken dry with paper towels and sprinkle with salt. Toss potatoes, salt pork, celery, shallot, garlic, sugar, pepper, and bay leaf together in slow cooker; spread into even layer. Layer chicken over top of potato mixture to cover. Scatter corn over chicken. Add chicken broth; do not stir contents of slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on high or 7 to 8 hours on low.
2
Discard bay leaf and salt pork. Transfer chicken to cutting board and shred into bite-size pieces with 2 forks; set aside.
3
Transfer 2 cups chowder to blender and process until smooth, 1 to 2 minutes. Return blended chowder to slow cooker.
4
Stir cream and chicken into chowder. Season with salt and pepper to taste. Serve, sprinkled with chives.