Servings
Font
Back
Slow Cooker Chicken and Corn Chowder
4.9 from 108 votes

Slow Cooker Chicken and Corn Chowder

This Slow Cooker Chicken and Corn Chowder blends pieces of chicken thighs with red potatoes, onion, carrots, celery, and corn kernels, slow-cooked with herbs and spices to develop a creamy, savory soup. A mixture of half and half and cornstarch thickens the chowder late in cooking, while crispy bacon and fresh chives add texture and garnish.

Prep Time
15 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 25 mins
Servings: 8 servings
Course: Main Course, Soup

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

    Cup of Yum
  1. 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.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  3. 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.
  4. 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.
  5. 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.