Enjoy a thick and creamy soup that’s loaded with tasty ingredients and well worth the wait.
I’ve always heard that good things come to those who wait. When I taste chicken corn chowder that I made in the Crock-Pot, I know that’s true. This recipe definitely requires a little bit of patience, and there are some things you’ll need to prepare before you can add all of your ingredients to the Crock-Pot. In the end though, I’m sure you’ll find that the soup is worth the time and effort you put into making it.
Also, if you think this soup is simply chicken and corn, think again! The chowder is filled with other vegetables like onions, celery, and carrots that really complement the chicken and corn. In some traditional chowder recipes, bacon and potatoes are the main ingredients. But in this case, they are the finishing touches that make this soup a real standout.
Speaking of bacon, you’ll see that cooking it in the skillet is the first step in this recipe. If you’re short on time though, I would suggest preparing Microwave Bacon or Air-Fryer Bacon instead.
Is Crock-Pot Chicken Corn Chowder Healthy?
There is a lot of nutritional value in Crock-Pot chicken corn chowder. This is mostly because it comes packed with vegetables like onions, celery, carrots, and corn. Plus, the boneless chicken breast is a lean protein and is readily available in 99% fat-free varieties. One potential concern is the amount of fat and calories added by the heavy cream. If this is a concern, consider replacing heavy cream with Greek yogurt to retain the creaminess of the soup (and add some tang!)
Choosing The Right Corn For Your Chowder
This recipe calls for either fresh or frozen corn kernels, and the decision on the corn you choose could end up having an impact on how the soup tastes. One option is to use fresh in season corn, or it could be worth considering fire-roasted corn. If it’s available, fire-roasted corn has both a sweet and smoky flavor. If frozen corn is your only option, don’t be discouraged, as frozen corn has its own benefits. Some studies suggest that frozen corn may actually contain more vitamin C than fresh corn due to the quick freezing process. Just be sure not to include the extra liquid when the corn thaws, as this will affect the creaminess of the recipe.
How do I store leftovers?
Leftover Crock-Pot chicken corn chowder should be allowed to cool and transferred to an airtight container. While this soup doesn’t freeze well, it will stay good in the fridge for up to 5 days.
Serving Suggestions
Any type of baked bread or baguette goes well with this soup because the bread is great for dipping. However, if you aren’t afraid of overdoing it with corn, I would consider making Cornbread with Creamed Corn. You can also switch things up a little bit by making Sweet Potato Cornbread.
Of course, you can’t go wrong by having a side salad to go with your soup. For salad, I would recommend something light and colorful such as Tomato Cucumber Mozzarella Salad or Avocado Salad. Finally, if you want to add even more flavor to the soup, try cooking Million-Dollar Bacon, which will add an entirely new dimension of flavor to the chowder.
Ingredients
- 6 slices bacon chopped
- Salt and pepper to taste
- 1 1/2 pounds boneless skinless chicken breasts
- 1 medium onion diced
- 2/3 cup celery diced
- 1/2 cup carrots diced
- 1 large russet potato peeled and cubed
- 2 teaspoons fresh thyme leaves
- 1 1/4 cups fresh or frozen corn kernels
- 1 2/3 cups low-sodium chicken broth
- 1 can cream-style corn 14.75 ounces
- 1/2 cup heavy cream
- Freshly chopped parsley for garnish (optional)
Instructions
- Cook bacon in a skillet until crisp. Set aside on paper towels to drain.
- Sprinkle salt and pepper on the chicken. Brown both sides in the bacon drippings in the skillet.
- In the Crock-Pot, layer the onions, celery, carrots, potato, thyme, and corn. Top with browned chicken and pour in the chicken broth.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Remove chicken. Use an immersion blender to partially blend the soup, making it thicker and creamier.
- Shred the chicken and return to the pot. Stir in cream-style corn, salt, pepper, and heavy cream. Cook on HIGH for an additional 15 minutes or until heated through.
- Adjust seasonings as needed. Serve immediately with the bacon and fresh parsley as garnish.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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