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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If you’re drawn to this recipe based on the picture shown, turn back now. Followed recipe step by step and cooked on lowest setting since the broth is milk based. Soup was a total fail at dinner table. Waste of groceries and time.
I want to make this tomorrow. I also want to make it as healthy as possible. A few questions…
Can I use Arroot Flour instead of cornstarch?
Can I use coconut milk in stead of half and half?
Would it taste good with sweet potatoes versus red potatoes?
Thank you. I look forward to your response.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this on the stove and I’m glad I doubled the recipe. It was simple but had lots of flavour. I am freezing a couple of servings to see how well the cream and potato stand up to freezing, thawing and reheating. Thanks for the inspiration.
I am super bummed about this one too. The soup was very watery, even with adding extra cornstarch and half and half.
This recipe is exquisite and everything worked out very well. My only changes were using chicken breasts instead of thighs (because I prefer white meat) and using heavy cream instead of half & half. It freezes very well (made portions for my husband’s lunches) and I don’t understand why some commenters had problems with this recipe. I threw all of the ingredients into the slow cooker, went to bed and when I got up in the morning, it was ready for the cream. One of the easiest recipes I’ve made!
Just made this recipe and tweaked it after reading all of the comments. First, I added garlic salt to the recipe as well as some of the bacon grease. Cooked it on high for three hours then turned it to low for 30 minutes. Finally, I took the lid off for 20 min to let it cool a bit because I was worried about curdling when I added the half-n-half/flour. I tripled that combination. Turned out spectacular! Thank you for this wonderful soup and all the helpful comments/feedback!
This was seriously incredible! And very easy to make. I used half a bag (about 1 1/2 cups) of a chopped celery and green pepper blend to sub for the celery since my grocery store didn’t have any fresh at the moment and frozen was easy. I also tripled the half and half and corn starch mixture because my crock pot is larger than 6q. I also added more spice than recommended because I like spice, and put the left over bacon grease from cooking the bacon in the chowder as well.. DELICIOUS!!!! The flavors go very well together. Thank you for making this recipe! Will become a staple in my home as everyone loved it.
Omg just made this today, smells awesome and tastes even better , no curdling and flavour is great very pleased!!
Just found this recipe a few days ago and tried it yesterday and all I can say is AMAZING! This recipe will definitely be going into my regular rotation!
Delish! Turned out wonderful. Used chicken breast cutlets instead of thighs, but kept everything else. Used my instant pot on the crock pot setting, added the last 3 ingredients 30 min before serving. Added shredded cheese along with bacon to garnish. Even my picky 4 year old, who looked at it and said yuck, devoured a bowl!
I love this recipe and my house smells wonderful! I did a few things different for more depth of flavor. It took a bit longer but was well worth it. I cooked the bacon first, then cooked bone in chicken thighs in the bacon grease and shredded them before adding to crockpot. I also sautéed the celery, onions, and carrots in bacon grease before adding them. Then added the bacon to the soup instead of garnishing with it. Like I said it was more of a process but well worth it! Thanks for the recipe!
I used a different recipe originally by themagicalslowcooker and it wasn’t very flavorful so I found this one, I added garlic powder and onion powder and butter and now it tastes AMAZING! Also, I don’t feel as if the soup is thick enough, the original recipe I used didn’t call for flour so could I add it now or should I not? Is there any way I can make this thicker? Maybe puree some of it? Thank you so much for the delicious recipe. 🙂
Yes, you can use an immersion blender!
Can you substitute the red potatoes with sweet potatoe?
Yes – that sounds amazing!
This recipe is truly devine as it is! A quick poll of us at Almost Paradise finds a common belief that bacon is a main food group. We eliminate the risk of milk curdling by withholding the heavy cream until 20 minutes prior to serving. Creamy chicken and corn bisque with bacon. Serve with fresh sourdough and melted butter. OMG.
How soon can I put this soup in the fridge? Is it ok to keep milk-based soup in the fridge for 2-3 days?
Thanks
Unfortunately, as I am not an expert on food safety, I cannot answer with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
If you wanted a richer, thicker consistency would it be ok to substitute heavy cream for the half & half or do you think that would be way too heavy? Is adding additional cornstarch a better way to go?
Heavy cream and/or cornstarch would work!
I’m going to try this recipe and I was wondering how can I save some of this delicious soup for later? Can I wait until it cools and put it in the fridge? Will it be safe? Any suggestions on how a single guy could keep eating this soup for 2-3 days?
As I am not an expert on food safety, I cannot really answer with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
This is delicious! I halved the recipe for my small crockpot. I added only enough chicken stock to just cover the veggies. I used the dark meat if a rotisserie chicken, added in the last hour of cooking. I added in the half-and-half and cornstarch mixture at the end, and then turned the crockpot off with the cover on. Then I just left it alone for about 30 min. The result was a very creamy full-bodied soup, no curdling. The only thing I added was a small handful of pepper jack. Gave the soup a bit of zip. I would definitely make this again. Great recipe!
I don’t like chicken thighs. Would it be OK to replace them with the chicken breast?
Yes, absolutely.
Just tried this for dinner tonight and it was delicious! However, I would like the sauce to be a little thicker. Was more like chicken and corn stew then chowder. Suggestions?
Additional cornstarch can be added until the desired consistency is reached.