Slow Cooker Chicken and Corn Chowder
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Such a hearty, comforting and CREAMY soup, made right in the crockpot. Let it do all the work for you! EASY!
It was about 80 degrees today in Los Angeles. This is after a huge dip from our heat wave over the weekend where it was seriously over 100 degrees F.
So with this “cooler” weather, it was time to bust out the crockpot and make soup.
With corn, chicken and bacon. Obviously. But it’s all made in the slow cooker so you don’t have to lift a finger.
Okay, well maybe just two fingers for the bacon. It’ll be worth it. I promise.
And this makes enough to feed an army so you can have this creamy pot of heavenly goodness day and night. Just keep a secret stash of bacon somewhere.
It’s what puts this chowder over the top. Duh.
Slow Cooker Chicken and Corn Chowder
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 12 ounces red potato, diced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups corn kernels, frozen, canned or roasted
- 4 cups chicken broth 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Pinch of cayenne pepper
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- ½ cup half and half
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 2 tablespoons chopped fresh chives
Instructions
- Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
- Serve soup immediately, topped with bacon and garnished with chives, if desired.
Notes
Did you make this recipe?
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Low overnight temps put me into soup mode. This one hit the spot perfectly! I swapped out the carrots and celery for a jar of roasted red peppers, diced.
Definitely keeping this one in my soup folder to make again in the future.
This is so good and I’ve made it several times. I neever cut the chicken up- just throw them in and shred them when they are done and add back. This last time I also took some of the veggies and broth out and blended it up in my blender and added it back. It gave it a little more thickness. So good!
Do you put the chicken in raw or cooked?
Not as thick as I was expecting. Not sure why as I followed the recipe to the letter. It was very tasty.
This is amazing and now part of our family’s monthly rotation! Awesome deliciousness!!
Second time I have attempted this recipe, the first time I fouled some things up, tasted ok, but potatoes were a bit soggy. I had used a combo of high and low levels. This time, I stuck to low for 8 hours. However, broth is too thin, used four cups of broth exactly, maybe 3/4 cup of 1/2 and 1/2, and two tbsps of cornstarch, mixed in a small bowl and stirred into the broth. Chicken cubes, 1 inch, are too dry. Potatoes don’t taste “raw” but they are still hard. I long for a nice creamy chowder like the photo! Regards
Wow. Just, wow. This soup is SO ONO! Will be using this delish recipe often!
I just wanted to say this randomly, but this recipe started a tradition I now have running for about 15 months or so as writing. Lunch after church is funny, particularly with being SDA and having it on Saturday – you will be coming home hungry and not knowing what to do. Snacking can only get you so far and won’t fill you up in the long run.
Then, I was unemployed and trying to start up more effective meal planning. The bright idea I had was to use the slow cooker, prepare it all night beforehand and click it on before I go to bed. Like with any of the first runs, there was a roughness to it; I have learned cornmeal and cornstarch may be the same thing (or at least similar enough), but the arepa mix won’t be a good substitute. Learning to cook is a process.
This recipe was out of my usual sort of schtick – soups were not my thing just yet. But like I said, cooking is a process, and I have only just added to my backlog since then. If there is one way of cooking that would do soups well, it would be via the crockpot.
Nowadays (at least while I write), by irony, I’ve learnt better how to utilise my money while having a decent paying job. I also have the proper cup and spoon measures, which are a must to all aspiring cooks – even if they don’t leave their own kitchen, those measures make a lightyear of difference. The tradition of using a slow cooker meal on Sabbath is still running, and there are more recipes to step up to the plate.
Getting to this recipe, I remember it being fairly nice. It was a dense soup with all the vegetables, and almost overfilled the slow cooker. And we are not talking about a small one either. There were portions for days, if I recall. A couple of variations from the recipe, I used sweet potato instead of normal potato (I prefer the flavour overall), plus I used milk instead of half-and-half (that is not readily available down in Australia). Now that I know what to do next time, when that wheel spins and lands on this option, I will know well what to do.
Tried a lot of your recipes and this is another damn delicious home run 🙂 I omitted celery and used rotisserie chicken just for preference and otherwise followed the recipe as is. Served w garlic bread to sop it up. Everyone loved. Will make again:)
I am wondering how to sub out the heavy cream since my daughter is lactose intolerant. Would you recommend just swapping out the 1/2 cup heavy cream for a 1/2 cup of lactose free milk? Or do you think 1/2 cup of coconut milk would work better?
I can’t wait to give this a try this weekend, the pictures had my stomach growling!
Thank you 🙂
Made this with oat milk and and an olive oil spread as I can’t do dairy and it was absolutely delicious. Will definitely be making it again!
Silk makes a wonderful plant based heavy cream. Good luck!
Love this recipe. It’s the 2nd day of Fall and cool out, so this was perfect. I took the lid off about 35 minutes after adding the cornstarch/cream slurry and it didn’t look as thick as I’d hoped. I planned to thicken up by adding sour cream, but was interrupted and walked away for about 20 minutes. When I came back, it had naturally thickened. Delish! Served with crusty rolls.
I have made this recipe lots of times in my slow cooker. Love love love it! Thank you for sharing.
Today I had left over chicken so I cut up some carrot, onion and celery. Fried a little in a pan. Added canned potatoes (I was in a hurry) Put it all in a pot on my stove with chicken broth. Kept it warm on low for an hour or so and then just before supper, added the cream, cornstarch and butter! AND served with fried butcher cut bacon for the win!
This is my go to recipe, it’s so good! It’s actually in my crockpot right now. This time I added some ham chunks and bacon pieces to it, but I usually follow the recipe to a T. So much flavor! I cook the chicken ahead of time ( I’m weird about putting raw meat in) I do usually double the spices but that is my family’s preference. This is such a perfect soup to eat on a snowy day like today, I’m going to serve it with some crusty bread. Yum! Winner in my book! ❤️
You got me with the crusty bread, so I made that ,too! Thanks for the idea!
This is my go-to cold weather soup! I don’t add the carrots or celery, we just don’t care for it, but I can’t believe the people saying it has no flavor. I add about 1.5 tsp salt (and a tiny bit more when I serve), 1 tsp pepper, the rest I stay to the recipe. I added two frozen chicken breasts (yes, frozen!), and just shredded/cut them up towards the end and added them back in. I did 1 cup heavy cream mixed with 3 tbs corn starch to make it thicker, and I cut my potatoes very small since so many said they weren’t done. I don’t care for huge chunks of anything in my soup, so they cooked just fine. I added a whole small bag of frozen corn, and topped it with as much bacon as my husband wanted and some shredded cheddar. It’s a HIT in this house! I really can’t imagine it going wrong! Next time I will make time to make it with your Mile High Biscuits!
A friend of mine made this and I loved it. I’m going to make it this week.
I have a question……….how are you cutting up the chicken thighs? I can see you wedged the potatoes and sliced up all else, but I’m not sure how I should cut up the thighs. Please advise…………I can’t wait to make this!
All I do with my chicken is season it, cook it, nd pull it apart haphazardly with a fork/hands! Cubed or “shredded” , it still tastes them same!
Made this today. Used lots of golden potatoes skin on about 30 ounces, added yellow and red pepper, loaded on the pepper, more carrots, yummy and creamy
Made this tonight! It was really good and super tasty, but I did have to spruce it up a bit after adding the cornstarch and the butter. I used salted butter, but I still felt it needed more salt. I added probably around 1/2 tsp to 1 tsp of salt at the end along with some other generic spices like paprika, crushed red, onion powder, etc. . I stirred in a little sour cream as well to add thickness. I boiled my potatoes prior to putting them into the crockpot based on previous comments and they came out perfectly. The other veggies were perfectly tender as well. I cooked mine on high for 4 because I was short on time and it came out great!
Thanks for the recipe!
I cooked 4 hours on high- Really tasty soup! I made a southwest/chipotle marinade for my chicken the night before, and it came out pretty good!
I cut my potatoes pretty small, and they still needed an extra hour or 2, so the longer time and low setting may be a better bet? Or partially boil potatoes before throwing them in? I’d also use more half and half, but that just may be personal preference.
This looks great! I plan on making it this week. Do you think I could put the bacon in with everything in the crockpot and cook it that way? Or is it better to do it separately?
Personally, I would not put the bacon in the crockpot with the other ingredients because I think it would make the soup greasy and your bacon would not be crispy.
Made this yesterday and the flavor was spot on! I served it with homemade biscuits. Husband approved! Kids aren’t fans of soup but I suspect they’ll like it when they’re a little older. I left out the potatoes because we didn’t have any, so if anyone else is thinking of leaving those out, too, don’t expect it to thicken properly even with extra cornstarch because the starch from the potatoes really helps. Even though it was a little thin because I left out an ingredient, it was still delicious! Definitely will be making again.
Do you cook the chicken or put it in raw?
My boyfriend and I loved this! I did cook the potatoes for 10 mins before adding to the crock pot. I cooked on high for 2 hours then low for 5 hours. I added a little more than half a teaspoon of each spice. I also added a cup of 1/2 and half and 5 and a half tbs corn starch. This was perfect and chowdery!! Will for sure make again.