Description
This Slow Cooker Chicken Bacon Corn Chowder is a comforting, creamy soup loaded with tender chicken, crispy bacon, sweet corn, and hearty potatoes. Designed for easy preparation in a slow cooker, this chowder combines the smoky flavor of bacon with the richness of heavy cream and delicate seasonings to create a delicious family-friendly meal that’s perfect for chilly days.
Ingredients
Scale
Meat and Protein
- 1 ½ lbs (680g) boneless, skinless chicken breasts or thighs
- 6 slices cooked bacon, crumbled
Vegetables
- 3 medium potatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (300g) frozen or canned corn
Liquids
- 4 cups (950ml) chicken broth
- 1 ½ cups (360ml) heavy cream
Seasonings and Thickeners
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- ½ tsp dried thyme
- 2 tbsp cornstarch (if needed for thickening)
Garnishes
- Extra crumbled bacon
- Chopped fresh parsley
- Shredded cheese (cheddar or Monterey Jack)
Instructions
- Cook the Bacon: In a skillet over medium heat, cook the bacon slices until they are crispy. Once cooked, crumble the bacon into small pieces and set aside for later use.
- Prepare the Vegetables: Dice the potatoes into bite-sized cubes, finely chop the onion, and mince the garlic cloves to ensure they release maximum flavor into the chowder.
- Layer Chicken in Slow Cooker: Place the boneless, skinless chicken breasts or thighs at the bottom of the slow cooker to serve as the protein base for the chowder.
- Add Remaining Ingredients: Pour in the chicken broth, then add the diced potatoes, corn, chopped onion, minced garlic, salt, black pepper, smoked paprika (if using), and dried thyme. Stir gently to combine all ingredients evenly.
- Slow Cook on Low Heat: Cover and cook the mixture on low heat for 6 to 7 hours, allowing flavors to meld and chicken to cook through tenderly.
- Alternative High Heat Option: If short on time, cook on high heat for 3 to 4 hours. Either way, ensure the chicken is fully cooked before proceeding.
- Shred the Cooked Chicken: Carefully remove the cooked chicken pieces from the slow cooker. Use two forks to shred the chicken into bite-sized strands, then return the shredded meat back into the slow cooker pot.
- Add Cream and Bacon: Stir the heavy cream and crumbled bacon into the slow cooker mixture to add richness and smoky flavor to the chowder.
- Prepare Cornstarch Slurry: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir this slurry into the chowder to help thicken it.
- Final Thickening: Cook the chowder on high heat for another 20 minutes, stirring occasionally, until the soup has thickened to a creamy consistency.
- Serve and Garnish: Ladle the chowder into bowls and top each serving with extra crumbled bacon, shredded cheese, and a sprinkle of fresh chopped parsley for added flavor and presentation.
- Enjoy Warm: Serve the chowder warm and enjoy its comforting, hearty flavors perfect for any day.
Notes
- For added depth, smoked paprika is optional but recommended.
- If you prefer a thicker chowder, increase cornstarch to 3 tablespoons.
- Use chicken thighs instead of breasts for a juicier texture.
- Frozen corn works just as well as canned; no need to thaw before adding.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- For a dairy-free version, substitute heavy cream with coconut milk.
