FARMHOUSE CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
• Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
• Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
• Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes.
• Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.