Chicken Bacon Corn Chowder (Slow Cooker or Instant Pot)
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
8 people
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Calories
385 kcal
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Course
Main Course, Appetizer, Soup, Dinner
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Cuisine
American
Chicken Bacon Corn Chowder (Slow Cooker or Instant Pot)
Description
The chowder starts with seared chicken thighs and cooked bacon which provide savory depth. Vegetables including onion, carrots, and red pepper add sweetness and color. Corn kernels and creamed corn contribute texture and natural sweetness, complemented by potatoes that provide creaminess and body.
A mix of chicken broth, cream, and milk forms a rich base, thickened with a cornstarch slurry to achieve a smooth chowder consistency. Garlic powder seasons the base, while shredded cheddar and mozzarella cheeses add melted richness. Black pepper and salt are adjusted to taste for balance.
This chowder can be prepared in a slow cooker over several hours allowing flavors to meld and chicken to tenderize, or more quickly in an Instant Pot using sautée and pressure cooking functions. Garnishes like fresh chives or sliced green onions brighten the dish at serving.
The chowder thickens further as it cools; thin with broth or milk when reheating to restore desired consistency.
Ingredients
- 1 pound chicken thighs diced into 1-inch pieces
- 1 large yellow onion diced
- 2 carrot peeled, and diced
- 1 red pepper deseeded and diced
- 30 ounces corn kernels fresh, frozen or canned
- 15 ounces creamed corn canned
- 24 ounces potato chopped into 1 ½ inch pieces, red
- 2 cups chicken broth
- 3 teaspoons garlic powder
- 1 ⅓ cup cream or heavy whipping cream, light, reduced fat
- 2 cups milk 2% or full fat
- ¼ cup cornstarch
- 1 pinch salt I use about 3-4 teaspoons - adjust to your tastes
- ½ cup cheddar cheese shredded
- ½ cup mozzarella cheese shredded
- ½ cup Bacon diced, trimmed of fat
- 1 pinch black pepper to taste, cracked
Instructions
For Slow Cooker:
- Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl.
- Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours.
- When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting.
- Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives or sliced green onions and serve.
For Instant Pot:
- Cook bacon on high sauté setting until golden (about 6 minutes). Use a slotted spoon to transfer to paper towel-lined plate. Cook the chicken in the bacon fat on the same setting.
- Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
- Close the lid, turn the valve to seal. Adjust pressure to high on manual setting for 10 minutes. Once cooked, quick-release pressure according to manufacturer’s instructions. Remove lid.
- Set to high sauté setting and bring to a boil. Stir in the cream. Whisk together cornstarch and milk and stir mixture into the soup. Stir frequently while simmering for about 4-5 minutes until thick and creamy.
- Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the remaining bacon; garnish with fresh chives or sliced green onions and serve.
Notes
- The chowder will thicken as it cools; add broth, water, or milk when reheating to loosen the consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 1.096mg | 0% |
| Potassium | 885mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 2.874IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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