Chicken, Sweetcorn and Potato Chowder

Instructions

1. 1

   Use fully thawed chicken, keeping it refrigerated until loading the Crock-Pot. Keep the milk refrigerated until the final stage. Peel the potatoes and cut into 1.5 cm cubes. Finely chop the onion and celery. Measure 300 g frozen corn.

2. 2

   Put the potatoes, onion and celery in the bottom of the Crock-Pot. Add the chicken, frozen corn, stock, thyme, salt and pepper. Wash your hands and any utensils or surfaces that touched raw chicken.

3. 3

   Cover and cook on HIGH for 4 hours, until the potatoes are fork-tender and the thickest chicken pieces reach at least 165°F (74°C) on a food thermometer. Continue on HIGH if either check is not yet met.

4. 4

   Transfer the chicken to a clean plate. Crush a few potato pieces against the inside of the cooker with a fork to give the broth more body. Shred the chicken with two forks and immediately return it and its juices to the cooker.

5. 5

   Take the milk from the refrigerator and whisk it with the cornstarch in a small bowl until smooth. Stir into the chowder, cover and cook on HIGH for another 30 minutes, until lightly thickened and the centre reaches at least 165°F (74°C). Stir well and divide between four bowls.