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
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 â…“ 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