Slow Cooker Chicken and Corn Chowder

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

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 8 hours hours 10 minutes minutes

Total: 8 hours hours 25 minutes minutes

Such a hearty, comforting and CREAMY soup, made right in the crockpot. Let it do all the work for you! EASY!

4.9 stars (35 ratings)

Print Recipe Pin Recipe Leave a Review

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

Cook ModePrevent your screen from going dark

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

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook Share by Email