This hearty chicken corn chowder is a protein-rich meal that is easy to prepare in a slow cooker. It combines tender chicken and sweet corn for a filling dinner perfect for any season.

List of ingredients

6 strips turkey bacon – adds a smoky depth to the base (plus more for topping if desired).
1 cup yellow onion – diced for a savory foundation.
1 cup carrots – diced to add sweetness and color.
1 cup celery – diced for a classic aromatic profile.
2 lbs yellow potato – peeled and cubed to provide natural thickness.
1.5 – 2 lbs boneless skinless chicken breasts – the primary protein source.
12 oz sweet corn kernels – fresh or frozen for bursts of sweetness.
2 tsp kosher salt – enhances all the savory flavors.
2 tsp garlic powder – adds a concentrated pungent aroma.
0.5 tsp black pepper – provides a mild spicy kick.
0.5 tsp sweet paprika – adds a subtle earthy warmth.
1 qt chicken broth – the liquid base for the chowder.
0.5 cup heavy cream – creates a rich and velvety consistency.

step-by-step instructions

Prepare the Turkey Bacon: Cook turkey bacon on a skillet or in the oven. Allow to cool slightly and cut into bite sized pieces.
Combine Ingredients: Place cooked turkey bacon in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
Slow Cook: Set to cook on low for 4-6 hours or high for 2-3 hours. Ensure that the chicken has reached at least an internal temperature of 165F.
Shred the Chicken: The chicken should easily shred. Remove the chicken from the crockpot and shred with 2 forks.
Thicken the Base: Remove about 1/3 of the soup from the crockpot and blend with an immersion blender or a standard blender.
Final Assembly: Pour the blended portion back into the crockpot along with the shredded chicken and heavy cream. Taste and season with salt if needed.
Serve: Stir to mix together and serve immediately. Top with extra crispy turkey bacon, fresh parsley, and black pepper.

Optimizing Your Ingredient Selection

Choosing the Best Potatoes for Thickness

Yellow potatoes, such as Yukon Gold, are ideal for this recipe because they have a naturally buttery flavor. They contain a medium amount of starch, allowing them to hold their shape while also breaking down enough during blending to thicken the soup.

Fresh vs Frozen Corn Options

Fresh corn kernels are best during the summer months for a crisp, sweet taste. However, frozen corn is a reliable year-round substitute that maintains a similar flavor profile and texture when slow-cooked.

Selecting the Right Chicken Cut

Boneless skinless chicken breasts provide a lean protein that shreds easily. If you prefer a juicier result, you can use boneless skinless chicken thighs, which withstand long cooking times without becoming dry.

Using Low-Sodium Chicken Broth

To maintain full control over the saltiness of your chowder, use a low-sodium chicken broth. Since the turkey bacon and kosher salt add significant sodium, using a lower-sodium base prevents the dish from becoming over-salted.

Dairy Alternatives for Creaminess

While heavy cream provides the traditional velvety texture, you can use half-and-half for a slightly lighter version. For a dairy-free alternative, full-fat coconut milk or a cashew-based cream can be stirred in at the final stage.

Mastering the Texture and Consistency

The Science of Natural Thickening

This recipe avoids cornstarch by utilizing the potatoes. By blending one-third of the soup, you release the natural starches from the cooked potatoes, which emulsifies with the broth to create a thick, creamy base.

Using an Immersion Blender for Efficiency

An immersion blender allows you to thicken the soup directly in the crockpot, reducing the need for extra bowls. If using a standard blender, let the liquid cool slightly and do not fill the pitcher to the top to avoid steam pressure explosions.

Ensuring Perfect Chicken Tenderness

Cooking chicken breasts on high for too long can occasionally lead to a rubbery texture. Using the low setting for 4-6 hours generally results in more tender meat that shreds effortlessly with two forks.

Preventing Potato Disintegration

Cut your potato cubes into uniform pieces, approximately half an inch in size. This ensures they cook evenly and prevents the smaller pieces from dissolving completely into the broth before the larger ones are done.

Customization and Flavor Variations

Adding Spicy Elements

To introduce a bit of heat, stir in a teaspoon of crushed red pepper flakes or half a cup of diced canned green chilies. These additions contrast well with the sweetness of the corn and the richness of the cream.

Incorporating Extra Vegetables

You can increase the nutritional value by adding diced parsnips or turnips along with the carrots. Stirring in a handful of fresh spinach or kale during the final five minutes of cooking adds color and vitamins.

Substituting the Protein

If you wish to vary the protein, you can use rotisserie chicken to save time. Simply shred the pre-cooked chicken and stir it in at the end along with the heavy cream.

Enhancing the Smoky Profile

If the turkey bacon does not provide enough smoke, add a drop of liquid smoke or increase the sweet paprika to a full teaspoon. This deepens the savory, campfire-like flavor associated with traditional chowders.

Serving and Pairing Ideas

Best Side Dish Accompaniments

Serve this chowder with a side of warm cornbread or a crusty sourdough baguette to soak up the creamy broth. A light side salad with a lemon vinaigrette provides a refreshing acidity that cuts through the richness of the soup.

Garnish and Presentation Tips

Freshly chopped parsley adds a bright green contrast to the pale yellow soup. A sprinkle of cracked black pepper and extra crispy turkey bacon bits on top adds both visual appeal and a satisfying crunch.

Family Style Serving

For a gathering, serve the chowder in large bowls and place bowls of toppings like shredded cheddar cheese, sliced green onions, and extra cream on the table for guests to customize their portions.

Storage and Long-Term Preservation

Refrigeration Guidelines

Store leftover chowder in an airtight container in the refrigerator for up to four days. Ensure the soup is cooled slightly before sealing the lid to prevent excessive condensation from affecting the texture.

Freezing the Chowder Correctly

To freeze this soup, omit the heavy cream during the initial cooking process. Freeze the base in freezer-safe bags or containers for up to three months, then stir in the cream when reheating.

Thawing Process

Thaw frozen chowder in the refrigerator overnight before heating. This slow thawing process helps maintain the integrity of the potato chunks and prevents the broth from separating.

Reheating Instructions

Stovetop Reheating Method

Place the chowder in a pot over medium-low heat. Stir frequently to ensure the bottom does not burn, as the thick consistency and cream make it prone to scorching.

Microwave Reheating Method

Heat the soup in a microwave-safe bowl in 1-minute intervals. Stir between each interval to distribute the heat evenly and prevent hot spots from overcooking the chicken.

Fixing Thickened Soup

Because of the potato starch, the chowder may thicken significantly in the fridge. Stir in a splash of chicken broth or milk during reheating to return the soup to its original creamy consistency.

Troubleshooting and Frequently Asked Questions

Why is my chowder too thin?

If the soup is too thin, blend a larger portion of the potatoes or simmer the soup on high for an additional 30 minutes without the lid to reduce the liquid.

Can I use a different slow cooker setting?

Yes, you can switch between high and low settings. If you use the high setting, check the chicken’s internal temperature sooner, as it can overcook faster than on the low setting.

What if I don’t have an immersion blender?

You can use a standard blender or a food processor. Simply transfer 1/3 of the soup, blend until smooth, and pour it back into the crockpot.

How do I stop the cream from curdling?

Always add the heavy cream at the very end of the cooking process. Stir it in and heat it through gently; boiling the soup after adding cream can cause it to separate.

Can I make this recipe in a pressure cooker?

Yes, you can adapt this for a pressure cooker by cooking the base for about 20-30 minutes on high pressure. Follow the same blending and cream-adding steps at the end.

Slow Cooker Chicken and Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Lora Marie Bennett
Total Time: 4 hours 15 minutes
Yield: 8 servings
Diet: General

Print Recipe

Description

Make this crockpot chicken corn chowder for an easy dinner.

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 qt chicken broth
½ cup heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Cook: Cook turkey bacon on a skillet or in the oven. Allow to cool slightly and cut into bite sized pieces.
Combine: Place cooked turkey bacon in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
Slow Cook: Set to cook on low for 4-6 hours or high for 2-3 hours. Ensure that the chicken has reached at least an internal temperature of 165F. The chicken should easily shred. Remove the chicken from the crockpot and shred with 2 forks.
Thicken: Remove about ⅓ of the soup from the crockpot and blend with an immersion blender or a standard blender. Pour it back into the crockpot along with the shredded chicken and heavy cream. Taste and season with salt if needed.
Serve: Stir to mix together and serve immediately. Top with extra crispy turkey bacon, fresh parsley and black pepper.

Notes

You can add rotisserie chicken pieces at the end of cooking rather than cooking your own chicken. For a vegetarian version, omit the chicken and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 339 kcal
Sugar: 6 g
Sodium: 1229 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0.03 g
Carbohydrates: 34 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 66 mg