Creamy Crockpot Chicken Corn Chowder

• 3-1/2 cups Chicken Broth
• 3 Tablespoons Flour
• 2 teaspoons Olive Oil
• 1 whole Bell Pepper, Any Colour (I Used Orange), Stem And Seeds Removed, Chopped
• 1/2 cups Finely Chopped Onion
• 1 whole Jalapeno Pepper, Seeded And Finely Chopped
• 3 cloves Garlic, Minced
• 3 cups Cooked And Chopped Chicken (for 3 Cups You'll Need 2-3 Chicken Breasts)
• 1-1/2 cup Corn Kernels
• 1/4 cups Cooked And Crumbled Bacon (for 1/4 Cup You'll Need 3-4 Slices)
• 4 ounces, weight Cream Cheese, Softened
• 1 cup Milk (I Used 2 %)
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper

1. In the bowl of your crockpot, combine the chicken broth and flour and whisk until no lumps remain. Set aside.
2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper, onion, jalapeno, and garlic and saute for 3-4 minutes until the veggies are softened. Remove from heat and add this into the slow cooker. Stir in the cooked chicken, corn and bacon. Cover and cook on high for 3-4 hours.
3. In a small bowl, whisk together the cream cheese and milk until combined. It may be a bit lumpy. If so you can heat it in the microwave for a minute or two and that should get rid of the lumps. Add this to the slow cooker, along with the salt and pepper and stir. Replace the lid and turn the heat down to low. Let it cook for another 30 minutes. If you need to leave it longer before eating, just turn it down to keep warm until you're ready to eat.
4. Adapted from Mel's Kitchen Cafe.

chicken broth, flour, olive oil, bell pepper, onion, pepper, garlic, chicken, kernels, ubc, weight cream cheese, milk, salt, ubc

Taken from tastykitchen.com/recipes/soups/creamy-crockpot-chicken-corn-chowder/ (may not work)