Slow Cooker New England Corn Chowder
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
4 servings
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Calories
193 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker New England Corn Chowder
Description
This corn chowder recipe features cooked chopped bacon and boneless chicken breasts simmered with carrots, onions, celery, red potatoes, and half the canned corn in chicken broth. Cooking on low heat in the slow cooker tenderizes the chicken and softens vegetables. The chicken is shredded back into the pot after initial cooking to integrate texture throughout the soup.
A blended combination of the remaining corn and whole milk is added with seasonings including salt, black pepper, smoked paprika, garlic powder, and Italian seasoning. This thickens and enriches the broth, creating a creamy, slightly sweet base with smoky undertones from the bacon. Fresh basil or thyme garnish adds herbal brightness upon serving.
Served hot, this chowder makes a satisfying meal on its own or accompanied by crusty bread. The combination of smoky bacon, tender chicken, and sweet corn balances savory and mild sweetness. The slow cooker method allows straightforward preparation with hands-off cooking.
For added flavor, a sprinkle of grated parmesan cheese can be used as a finishing touch just before serving.
Ingredients
- 4 lices Bacon chopped and cooked til crisp
- 2 chicken breast boneless skinless
- 3 cups chicken broth
- ½ cup milk whole
- ½ cup carrot chopped or sliced
- ½ yellow onion diced, or white onion
- 2 celery chopped, stalks
- 2 cans corn drained, yellow
- 1 pound red potatoes quartered, baby
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- basil for garnish, or thyme, fresh
Instructions
- Combine bacon, chicken, broth, carrots, onions, celery, half of the corn, potatoes in your slow cooker. Cover and cook on low for 4 hours or on high for 2 hours. Uncover, transfer chicken to a plate, and shred with two forks into chunks. Return to slow cooker.
- In a blender or food processor combine remaining corn and milk and blend until smooth. Add to slow cooker along with salt, pepper, paprika, garlic powder, and Italian seasoning.
- Cover and cook for 10 -15 minutes longer. Garnish with black pepper, grated parmesan cheese, and fresh basil or thyme and serve hot.
Notes
- A finishing sprinkle of shredded parmesan cheese enhances the chowder's flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 17g | 34% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 1660mg | 69% |
| Potassium | 1003mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2887IU | 58% |
| Vitamin C | 25mg | 28% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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