Crockpot Potato Corn Chowder
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Unrated
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6 -8
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Course
Main Course
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Cuisine
American
Crockpot Potato Corn Chowder
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This Chicken Corn Chowder is about to become a new easy family favorite! It's comforting and hearty, loaded with everything delicious: chicken, potatoes, corn, carrots, broccoli, cheese and BACON! This Creamy Chicken Corn Chowder is kicked up a notch with a kiss of ranch seasoning so its extra flavorful and zippy - and made extra easy in the slow cooker without a roux or butter! You can never go wrong at dinner time with this easy, family friendly, satisfying Chicken Corn Chowder!
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Ingredients
- 1 pound chicken breast or bone-in chicken thighs
- 3 cups broccoli chopped, florets
- 2 cups potato about 1/2 cubes", cubed; Yukon or red
- 3 carrot about 2 cups+, large, sliced
- 1 oz. can sweet corn rinsed and drained
- oz. can creamed corn canned
- 1/2 onion chopped
- 4 garlic minced, cloves
- 6 cups chicken stock low sodium
- 2 tablespoons ranch dressing seasoning mix dry
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 -1/2 teaspoon red pepper flakes (optional)
Add Later
- 1/3 cup flour
- 4 oz. cream cheese softened
- 1 oz. can evaporated milk
- 1-2 cups cheddar cheese freshly grated, sharp
- 8 Bacon cooked and crumbled, strips
Garnish (optional)
- 2 green onions chopped
- 4 Bacon strips, cooked and crumbled
- cheddar cheese shredded sharp
Instructions
- Add chicken to the bottom of a lightly greased 6qt. slow cooker followed by add all of the ingredients up to the flour (do not add flour and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and potatoes and carrots are tender.
- Remove chicken and allow to rest 5 minutes before dicing or shredding.
- Meanwhile, add cream cheese, flour and half and half/milk to blender and liquefy until smooth. Stir cream cheese mixture into slow cooker and return diced/shredded chicken. Cover and cook on high for 30 minutes or until thickened.
- When ready to serve, stir in cheese, 1/2 cup at a time until melted. Stir in bacon. Taste and add additional salt, pepper, red pepper as desired.
- Garnish individual servings with green onions and additional bacon and cheese (optional).
Notes
- *I prefer a little firmer broccoli so I leave my broccoli pieces a little larger then cut them into bite size pieces when the soup is done.
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