Description
A hearty and comforting Crockpot Chicken Corn Chowder featuring tender shredded chicken, sweet corn, and savory vegetables, slow-cooked to perfection with bacon and a creamy finish. This easy-to-make chowder is packed with flavor and perfect for a satisfying meal any day of the week.
Ingredients
Scale
Meat and Dairy
- 6 strips bacon (+ more for topping if desired)
- 1 ½ – 2 lbs boneless skinless chicken breasts
- ½ cup heavy cream
Vegetables
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 lbs yellow potato, peeled and cubed
- 12 oz sweet corn kernels (fresh or frozen)
Spices and Seasonings
- 2 tsp kosher salt
- 2 tsp garlic powder
- ½ tsp black pepper
- ½ tsp sweet paprika
Liquids
- 1 qt chicken broth
Instructions
- Cook Bacon: Cook the bacon strips in a skillet or oven until crispy. Allow them to cool slightly, then cut into bite-sized pieces.
- Combine Ingredients: Place the cooked bacon in the crockpot along with the diced onion, carrots, celery, peeled and cubed potatoes, chicken breasts, corn kernels, kosher salt, garlic powder, black pepper, sweet paprika, and chicken broth. Stir gently to combine and cover.
- Slow Cook: Cook on low for 4-6 hours or on high for 2-3 hours. Ensure the chicken reaches an internal temperature of at least 165°F and is tender enough to shred easily. Once cooked, remove the chicken from the crockpot and shred it using two forks.
- Blend Soup Base: Remove about one-third of the soup from the crockpot and blend it using an immersion blender or transfer to a standard blender. Pour the blended mixture back into the crockpot along with the shredded chicken and heavy cream. Stir well and taste; adjust seasoning with additional salt if needed.
- Serve: Mix everything thoroughly and serve the chowder immediately. Top with extra crispy bacon pieces, fresh parsley, and a sprinkle of black pepper for garnish.
Notes
- You can substitute frozen corn if fresh is not available; no need to thaw before adding to the crockpot.
- For a thicker chowder, blend a bit more of the soup or add a slurry of cornstarch and water before adding the chicken and cream.
- Adjust seasoning at the end, especially salt, since bacon and broth contribute saltiness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- To make this chowder gluten-free, ensure that your chicken broth and spices are gluten-free certified.
