Description
A simple, hearty, and creamy chicken corn chowder recipe prepared in the slow cooker, perfect for a comforting weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup chopped onion
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups frozen or fresh corn kernels
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 1/2 cup heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
- Place chicken breasts, onion, celery, garlic, chicken broth, corn, potatoes, thyme, salt, and pepper into the slow cooker.
- Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream.
- Pour the cornstarch slurry into the chowder and stir well.
- Cook on high for another 15 to 20 minutes, or until the soup has thickened slightly.
- Stir in half of the crumbled bacon just before serving.
- Ladle the chowder into bowls and top each serving with the remaining bacon.
Notes
- For a thicker soup, increase the amount of cornstarch slurry slightly.
- You can substitute pre-cooked rotisserie chicken for the raw chicken breasts to reduce cooking time.
- If you do not have a slow cooker, you can simmer all ingredients (except cream and slurry) in a large pot on the stovetop over medium-low heat until potatoes are tender, about 30 minutes.
- Prep Time: 15 min
- Cook Time: 6 hr 30 min
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 7
- Sodium: 550
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 110