Yield: 8-10 healthy bowls

Ingredients

1 cup Red Onion , chopped
1 teaspoon Olive Oil
1 pound Red New Potatoes , scrubbed and cut into bite-size pieces
2 cup Frozen Corn Kernels
¼ cup Flour (gluten-free or regular)
6 cups Low Sodium Chicken Broth
2 cups Rotisserie Chicken , shredded (home cooked chicken may also be used)
300g butternut squash or equivalent squash (1 large can Pumpkin puree)
1 Chipotle Pepper in Adobo Sauce, diced
¼ cup Heavy Cream
TT Salt and Pepper
Optional Garnish: crumbled bacon and torn cilantro leaves

Directions

1. In a medium skillet, heat the oil over medium high. Add the chopped onions and sauté until the onions are translucent. Set aside.
2. Add the potatoes and corn to the bottom of the slow cooker. Sprinkle with the flour and toss to fully coat the potatoes and corn. Spread evenly on the bottom of the slow cooker.
3. Add the sautéed onions evenly on top of the potatoes and corn, followed by the chicken.
4. Combine the broth and the pumpkin; gently stirring to combine them. Top with the chopped chipotle pepper and adobo sauce in the slow cooker.
5. Cook on high between 4-6 hours until the potatoes are soft.

6. Warm the cream for 30-60 seconds in the microwave, this will prevent curdling when you add it to the hot soup mixture. Once the cream is warm, add it to the slow cooker and adjust the flavour with salt and pepper for taste.
7. Add garnish with crumbled bacon and torn cilantro if desired! Enjoy

Inspired by

• Bolder Locavore