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Slow Cooker Chicken and Corn Chowder Recipe

Slow Cooker Chicken and Corn Chowder Recipe
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★★★★★

4.9 from 24 reviews

This Slow Cooker Chicken and Corn Chowder is a hearty, comforting soup packed with tender chicken, sweet corn, and vegetables. Perfect for busy days, it combines creamy half and half with fresh herbs and crispy bacon for a flavorful meal that’s easy to prepare in your slow cooker.

Ingredients

Scale

Main Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
  • 12 ounces red potato, diced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups corn kernels (frozen, canned or roasted)
  • 4 cups chicken broth
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 bay leaf
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Dairy and Thickening

  • 1/2 cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter

Toppings

  • 4 slices bacon, diced
  • 2 tablespoons chopped fresh chives

Instructions

  1. Combine ingredients: Place chicken, potatoes, onion, carrots, celery, and corn into a 6-quart slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper, and bay leaf. Season with kosher salt and freshly ground black pepper to your taste.
  2. Slow cook: Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours until the chicken is tender and the vegetables are cooked through.
  3. Prepare thickening mixture: In a small bowl, whisk together the half and half and cornstarch until smooth. Stir this mixture and the butter into the slow cooker during the last 30 minutes of the cooking time to thicken and add creaminess.
  4. Cook bacon: While chowder finishes cooking, heat a large skillet over medium-high heat. Add the diced bacon and cook until brown and crispy, about 6-8 minutes. Remove bacon and drain on a paper towel-lined plate.
  5. Serve: Serve the chowder immediately, topped with the crispy bacon and garnished with chopped fresh chives for added flavor and texture.

Notes

  • You can use frozen, canned, or roasted corn depending on what you have on hand.
  • Adjust the cayenne pepper to your preferred level of heat or omit if you want a milder soup.
  • For a thicker chowder, you can add an extra tablespoon of cornstarch mixed with cold water before the last 30 minutes of cooking.
  • If you prefer a lower-fat option, substitute half and half with whole milk and reduce the butter slightly.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: slow cooker chicken chowder, corn chowder recipe, easy chicken soup, creamy chicken chowder, crockpot chowder

Find it online: https://tastewithamy.com/slow-cooker-chicken-and-corn-chowder-recipe/