Slow Cooker Chicken Bacon Corn Chowder Recipe

What separates this chowder from most is the expansion of potatoes, which is the thing that gives this soup the thickness and smoothness without requiring overwhelming cream. Obviously, you CAN include cream in the event that you need as well, for an extra and much greater rich flavor, BUT it’s not required.

Exploiting the wealth of new corn accessible where we both live, this THICK and CREAMY Chicken Corn Chowder can be made with new corn, solidified or canned corn.

what is corn chowder?

Corn Chowder is a thick and rich bowl of soup with finished or stout fixings all through. Another additional component in our corn chowder formula is creamed corn, which I have found throughout the years loans a far better flavor to this chowder.

Chicken Corn Chowder

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Recipe by cafedelites Course: MainCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

3

hours 
Total time

3

hours 

10

minutes

This chicken corn chowder is the type of recipe I’m craving these days. It feels like January 367th. So over winter. Just give me a big bowl of something warm, please!

Ingredients

  • 1 pound (500 g) chicken thighs, diced into 1-inch pieces

  • 1 large yellow onion, diced

  • 2 carrots, peeled, and diced

  • 1 red pepper (capsicum), deseeded and diced

  • 30 ounces (840 g) fresh, frozen or canned corn kernels

  • 15 ounces (420 g) can creamed corn

  • 24 ounces (800 g) red potatoes, chopped into 1 1/2 inch pieces

  • 2 cups chicken broth

  • 3 teaspoons garlic powder

  • 1 1/3 cup light / reduced fat cream, (or heavy whipping cream)

  • 2 cups milk, (2% or full fat)

  • 1/4 cup cornstarch (or corn flour)

  • Salt to season, (I use about 3-4 teaspoons — adjust to your tastes)

  • 1/2 cup shredded cheddar cheese

  • 1/2 cup shredded mozzarella,

  • 1/2 cup diced bacon, trimmed of fat

  • Cracked black pepper, to taste

Directions

  • For Slow Cooker:
  • Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl.
  • Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours.
  • When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting.
  • Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives or sliced green onions and serve.
  • For Instant Pot:
  • Cook bacon on high sauté setting until golden (about 6 minutes). Use a slotted spoon to transfer to paper towel-lined plate. Cook the chicken in the bacon fat on the same setting.
  • Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
  • Close the lid, turn the valve to seal. Adjust pressure to high on manual setting for 10 minutes. Once cooked, quick-release pressure according to manufacturer’s instructions. Remove lid.
  • Set to high sauté setting and bring to a boil. Stir in the cream. Whisk together cornstarch and milk and stir mixture into the soup. Stir frequently while simmering for about 4-5 minutes until thick and creamy.
  • Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the remaining bacon; garnish with fresh chives or sliced green onions and serve.

Notes

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