Slow Cooker Chicken and Corn Chowder
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 25 mins
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Servings
8 servings
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Course
Main Course, Soup
Slow Cooker Chicken and Corn Chowder
Description
The recipe starts by combining chicken, diced vegetables, corn, and seasoning in a slow cooker with chicken broth and herbs like thyme and oregano, along with a bay leaf and cayenne for subtle heat. Cooking on low for several hours tenderizes the chicken and softens the vegetables thoroughly.
In the final half hour, a mixture of half and half and cornstarch is stirred in with butter to enrich and thicken the chowder. Separately cooked bacon provides a smoky, crisp topping. Fresh chives add a mild onion note and color contrast as garnish.
This chowder serves well as a warming main dish or a rich starter. Its creamy texture with tender chicken and a balance of sweet corn and root vegetables makes it comforting and hearty. Adding bacon as a topping introduces appealing contrast in texture and flavor.
Substitutions for half and half using combinations of milk and cream are possible. The slow cooker method allows for unattended cooking, making it convenient for busy schedules.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 12 ounces red potato diced
- 1 onion diced
- 3 carrot peeled and diced
- 2 celery diced, stalks
- 2 cups corn kernels frozen, canned or roasted
- 4 cups chicken broth minced, 3 cloves
- 4 cups garlic minced, 3 cloves
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- Pinch cayenne pepper
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup half and half
- 2 tablespoons cornstarch
- 2 tablespoons butter unsalted
- 4 lices Bacon diced
- 2 tablespoons chives chopped fresh
Instructions
- Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Serve soup immediately, topped with bacon and garnished with chives, if desired.
Notes
- Half and half is a mixture of equal parts whole milk and cream; you can substitute by mixing 3/4 cup whole milk with 1/4 cup heavy cream or 2/3 cup low-fat milk with 1/3 cup heavy cream per cup.
- Cook the bacon separately until crispy and add on top of the chowder just before serving for best texture.
- This chowder is suitable for slow cooking on low for 7-8 hours or high for 3-4 hours depending on schedule.
User Reviews
Overall Rating
4.9
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