Slow Cooker Chicken Corn Chowder

5 from 1 vote

Slow Cooker Chicken Corn Chowder

Slow cooker chicken corn chowder is easy to make and absolutely delicious. Made with tender chicken thighs, bacon, corn, potatoes, and cheese, it's the ultimate cozy comfort food. Enjoy it with fresh kernel corn in the summer or frozen corn in fall and winter.

Prep Time15

Cook Time4 10

Total Time4 25

Course: Dinner

Cuisine: American

Servings: servings

Calories: 490kcal

Author: Rebecca Warfield

Equipment

Ingredients

Chowder Ingredients

1 pound chicken thighs boneless, skinless
6 ounces bacon uncooked, chopped into small pieces
1/2 onion diced
1 carrot peeled and diced
1 red bell pepper diced
32 ounces kernel corn fresh or frozen
2 large russet potatoes peeled and chopped into 1" pieces
3 garlic cloves minced
4 cups chicken broth
1 cup milk divided
1 cup heavy cream
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzerella cheese
salt and pepper to taste

Cornstarch Slurry

1/3 cup milk
1/3 cup cornstarch

US - Metric

Instructions

In a skillet, sear the chicken thighs on both sides over medium-high heat, about 3-4 minutes per side. Transfer the chicken thighs to your slow cooker insert.
1 pound chicken thighs
In the same skillet, fry the bacon until the fat has rendered and the bacon is lightly crisp. Transfer the bacon to the slow cooker insert.
6 ounces bacon
Add the onions, carrots, red bell pepper, frozen corn, potatoes, and garlic to the slow cooker.
1/2 onion, 1 carrot, 1 red bell pepper, 32 ounces kernel corn, 2 large russet potatoes, 3 garlic cloves
Pour the chicken broth into the slow cooker and stir to combine the ingredients. Cook on high for 3-4 hours or low for 6-8 hours.
4 cups chicken broth
Once the potatoes can be pierced with a fork, stir in the milk and heavy cream.
1 cup milk, 1 cup heavy cream
In a small bowl, whisk together the 1/3 cup milk and cornstarch to make the slurry.
1/3 cup milk, 1/3 cup cornstarch
While stirring the chowder, pour in the slurry. Cover and set the slow cooker to high for 10 minutes so it can thicken.
With a potato masher or fork, mash some of the potatoes to help thicken the chowder.
Add the cheddar and mozzerella cheese and stir until thoroughly melted. Add salt and pepper to taste.
1/2 cup shredded cheddar cheese, 1/2 cup shredded mozzerella cheese, salt and pepper to taste
Serve as is or with a little shredded cheese, green onions, and bacon crumbles.

Notes

The chowder will thicken as it cools, so let it sit for a few minutes before serving.
Taste the chowder and season it with salt and pepper as needed. Soups and chowders with potatoes often need more salt than I anticipate.
If you have time, you can always sauté the veggies for more flavor. I usually skip this, though, and it turns out delicious every time.
Chop your veggies during your Sunday reset or the night before so you can throw everything in the slow cooker in the morning without extra fuss.

Nutrition