Slow Cooker Chicken Corn Chowder Recipe
Crockpot chicken corn chowder is packed with chicken and vegetables in a creamy broth for a cozy, satisfying meal. Let the slow cooker do the heavy lifting; prep this dump-and-go soup in the morning, and you'll come home to a hot dinner!
Servings 10 servings
Calories 433kcal
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless skinless chicken thighs trimmed of excess fat and cut into 1-inch pieces
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 8 large cloves garlic crushed
- 1 tablespoon minced fresh thyme
- 1 large yellow onion chopped
- 1 large red bell pepper chopped
- 3 large stalks celery sliced
- 1 jalapeño minced
- 20 ounces frozen corn no need to thaw
- 1 1/2 pounds yellow potatoes scrubbed and cut into 1-inch cubes
- 1 bay leaf
- 4 cups chicken stock or chicken broth
- 1 cup heavy whipping cream
- 3 tablespoons cornstarch
- 1/4 pound beef bacon cooked until crispy and crumbled (for garnish)
- 3 tablespoons minced fresh chives for garnish
Instructions
- Drizzle the oil across the bottom of a slow cooker. Spread out the chicken in an even layer across the bottom. Sprinkle on the salt, black pepper, garlic, and thyme. Add the following in even layers: onion, bell pepper, celery, jalapeño, corn, and finally the potatoes. Add the bay leaf. Pour in the chicken broth. (Don’t stir.) Cook until the chicken is fully cooked and the vegetables are tender, on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours.
- Mix together the cream and cornstarch in a small bowl. If you’re cooking on LOW, stir in the cream/cornstarch mixture during the last 30 minutes of cooking. If you’re cooking on HIGH, stir in the cream/cornstarch mixture during the last 15 minutes of cooking.
- If you want the soup even thicker, you can puree 2 cups of it in a blender and stir it back in, or simply use a potato masher to partially mash the soup when it’s done cooking. (Note that this soup will thicken more as it cools; after refrigerating, it'll be quite thick the next day!)
- Serve garnished with crisped bacon and minced chives.
Notes
- Don't Stir: Once you have all the ingredients layered into the Crockpot, don't stir! You'll notice that the liquid doesn't fully cover the top layer of potatoes; don't worry, the potatoes will cook fine this way. However, we want to keep the chicken on the bottom so it cooks properly.
- Storage and Freezing: Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. This soup freezes and reheats really well, which makes it a great freezer meal for meal prep! After freezing, thaw it in the fridge overnight and gently reheat it until steaming hot.
- Frozen Corn Substitute: You can also use canned corn (drained) or fresh corn cut off the cob.
- Turn on the Instant Pot and press the "Sauté" button. Once hot, add the chopped bacon and cook until crispy. Use a slotted spoon to transfer the bacon to a bowl and set aside to use as a garnish when serving, but leave the rendered fat in the pot. Press "Cancel".
- Add the chicken thighs, salt, black pepper, garlic, thyme, bay leaf, onion, bell pepper, celery, jalapeño, corn, potatoes, and chicken stock. Use a spoon to gently press down on the ingredients to submerge them in the stock as much as possible.
- Put the lid on the Instant Pot and set it to "Sealing". Turn it on "Manual, High Pressure" for 10 minutes.
- It will take about 15 minutes to come to pressure, and then cook for 10 minutes at pressure. After that, carefully turn the valve to vent the pot and release the pressure. Remove the lid and press "Cancel".
- Press "Sauté". In a bowl, whisk together the cream and cornstarch. Stir this mixture into the soup, and cook 5 minutes more, stirring occasionally. If you want to thicken the soup even more, use a potato masher, immersion blender, or regular blender to puree some of the soup.
- Serve garnished with crisped bacon and minced chives.
Nutrition
Calories: 433kcal | Carbohydrates: 35g | Protein: 28g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 127mg | Sodium: 898mg | Potassium: 949mg | Fiber: 4g | Sugar: 4g | Vitamin A: 898IU | Vitamin C: 38mg | Calcium: 56mg | Iron: 2mg