As I was making the bed this morning, I noticed that the leaves on the trees have FINALLY peaked in color and are beginning to litter the ground. It seems like it's about two weeks later from last year according to my Timehop. Lin has even bringing some beautiful leaves in for me from his daily walks on the river. We’ve come to my favorite part of the fall when the air is cooler, yet not frigid, and you can perfectly get cozy in your favorite Autumn sweater. We are also welcoming the shorter days and I love this. Anyone else enjoy their extra hour of sleep last night?!

Another fave part of the season for me is all the soup that we make. There's nothing better than a hot bowl of soup on a brisk fall evening. This this time of year, I start craving soup a few times a week — there’s nothing that warms the body and soul quite like it. Plus I love making extras and freezing it for those days you just do not feel like cooking.

I found this recipe on Pinterest and had every single item and loved that I could have my slow cooker do all the work for me today. I have been working non stop this weekend and needed some help in that arena.

You guys!! This took hardly any time to prep. The condo has smelled amazing all day. And this was sooooo freakin' delicious--so delish I am going to make this for a little fall frolic I am hosting. The sweet potato, red and yellow bell peppers and corn add beautiful color and texture to this soup so it's going to be beautifully perfect.

Serve with some homemade skillet cornbread with homemade honey butter to add even more heartiness as an easy side.

Chicken, Sweet Potato, and Corn Slow-Cooker Chowder Recipe

Ingredients

8 cups chicken broth
1 1/2 pound sweet potatoes, peeled and cut into 1/4-inch pieces (about 4 1/2 cups)
2 (1-lb.) bone-in skinless chicken breasts (or do I what I do and just pick up a rotisserie chicken from The Whole Foods Deli)
2 cups fresh corn kernels (from 4 ears)
2 cups chopped yellow onion (from 2 onions)
1 1/4 cups chopped red bell pepper (from 1 large bell pepper)
1 1/4 cups chopped yellow bell pepper (from 1 large bell pepper)
1 cup chopped celery (from 3 stalks)
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup heavy cream
5 tablespoons cornstarch
1/4 cup chopped fresh flat-leaf parsley
Hot sauce
Finely chopped chives

How to Make It

Step 1

Combine the first 10 ingredients in a 6-quart slow cooker. Cover and cook on HIGH until chicken and sweet potatoes are tender, about 4 hours. Remove chicken from slow cooker. Coarsely shred, discarding bones; set aside.

Step 2

Whisk together cream and cornstarch in a bowl until smooth; stir into soup. Cover and cook until slightly thickened, about 30 minutes. Stir in chicken and parsley. Top with hot sauce and chives.

Super simple, huh?!

What are your favorite soup recipes for the cold season?!

Tell me in the comments please. I always love hearing from you.

XOOXOOXO
SAM