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4.9 from 108 votes

Slow Cooker Chicken and Corn Chowder

Such a hearty, comforting and CREAMY soup, made right in the crockpot. Let it do all the work for you! EASY!

Prep Time
15 mins
Cook Time
8 hrs 15 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 carrots peeled and diced
  • 2 stalks celery diced
  • 2 cups corn kernels frozen, canned or roasted
  • 4 cups chicken broth 3 cloves garlic minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • Pinch of cayenne pepper
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper to taste
  • ½ cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 4 lices Bacon diced
  • 2 tablespoons chopped fresh chives

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 equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.