How To Make Slow Cooker Chicken Corn Chowder
Level up your dinner meals with this thick and rich chicken corn chowder, loaded with tender potatoes, juicy chicken, and crisp bacon, all in one bowl!
Serves:
Ingredients
- 4bacon strips
- 2large carrots,(a little over 1 cup), peeled, thinly sliced
- 3celery stalks,(about 1 cup), thinly sliced
- ½medium yellow onion,(about ¾ cup), diced
- 3garlic cloves,minced
- 14ozcream style corn,(1 can)
- 28ozcorn,or use about 3 cups frozen, (2 cans), drained
- 2large sweet potatoes,or regular potatoes, peeled, cubed
- 3chicken breasts,boneless skinless, cubed
- 5cupschicken broth,used reduced sodium
- 1tbspfresh thyme
- 2tspdried parsley flakes
- 1tspsalt
- 1tspfreshly ground black pepper
- 1½cupswhole milk
- 2tbspcornstarch
- fresh parsley,or dried, for garnish, optional
Instructions
-
Cook the bacon in a large skillet over medium heat until browned on both sides. Place the strips on paper towels and allow to cool. Once cool, crumble the bacon.
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Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat for about 5 minutes until soft. Set aside.
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Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5-quart or larger slow cooker.
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Add the celery, carrot, onions, and the crumbled bacon. Give it all a quick stir, cover with the lid and cook on Low heat for about 6 to 7 hours.
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At the 6 to 7-hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook for 1 more hour.
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Serve warm with a sprinkle of parsley and any leftover bacon crumbles, and enjoy!
Nutrition
- Calories: 291.09kcal
- Fat: 11.19g
- Saturated Fat: 3.59g
- Trans Fat: 0.06g
- Monounsaturated Fat: 4.52g
- Polyunsaturated Fat: 2.18g
- Carbohydrates: 32.86g
- Fiber: 3.34g
- Sugar: 10.16g
- Protein: 17.37g
- Cholesterol: 40.27mg
- Sodium: 571.49mg
- Calcium: 71.32mg
- Potassium: 668.33mg
- Iron: 1.56mg
- Vitamin A: 341.81µg
- Vitamin C: 13.40mg
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