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Crockpot Chicken Corn Chowder Recipe

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3.9 from 13 reviews

This Crockpot Chicken Corn Chowder is a comforting and hearty American dinner recipe perfect for an easy, flavorful meal. Made with tender shredded chicken, sweet corn, crispy turkey bacon, and a creamy broth, this chowder is cooked low and slow in a crockpot for deep, rich flavors with minimal effort.

Ingredients

Chowder Ingredients

  • 6 strips turkey bacon + more for topping if desired
  • 1 cup yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 2 lbs yellow potato, peeled and cubed
  • 1 ½ – 2 lbs boneless skinless chicken breasts
  • 12 oz sweet corn kernels, fresh or frozen
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp sweet paprika
  • 1 quart chicken broth
  • ½ cup heavy cream

Instructions

  1. Cook the bacon: Cook the turkey bacon in a skillet over medium heat or in the oven until crispy. Remove and let cool slightly, then cut into bite-sized pieces.
  2. Add ingredients to crockpot: Place the cooked bacon, diced yellow onion, carrots, celery, cubed yellow potatoes, chicken breasts, corn kernels, kosher salt, garlic powder, black pepper, sweet paprika, and chicken broth into the crockpot. Stir everything to combine and cover with the lid.
  3. Slow cook the chowder: Set the crockpot to low and cook 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.
  4. Shred the chicken: Remove the chicken breasts from the crockpot and shred them using two forks.
  5. Blend part of the soup: Remove about one-third of the soup from the crockpot and blend it using an immersion blender or a standard blender until smooth. Return the blended soup back into the crockpot.
  6. Finish the chowder: Add the shredded chicken and heavy cream to the crockpot. Stir well to combine, then taste and adjust seasoning with salt if needed.
  7. Serve: Ladle the chowder into bowls and top with extra crispy bacon pieces, fresh parsley, and a sprinkle of black pepper. Serve immediately for best flavor.

Notes

  • Use turkey bacon for a leaner option or substitute with regular bacon if preferred.
  • Potatoes can vary in cooking time; ensure they are tender before serving.
  • Blend only a portion of the soup to keep a nice texture with chunks of vegetables and chicken.
  • Extra toppings like shredded cheese or green onions can be added for variation.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.

Find it online: https://cookedbysarah.com/crockpot-chicken-corn-chowder-recipe/