Slow Cooker Chicken and Corn Chowder
Total Time
8 hours 25 minutes
Prep Time
15 minutes
Cook Time
8 hours 10 minutes
Rating
4.9 out of 5 stars
(35)
Ingredients
8 servings
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- 12 ounces red potato, diced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups corn kernels, frozen, canned or roasted
- 4 cups chicken broth
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Pinch of cayenne pepper
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- ½ cup half and half
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 4 slices bacon, diced
- 2 tablespoons chopped fresh chives
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Preparation
Step 1
Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
Step 2
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Step 3
In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
Step 4
Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Step 5
Serve soup immediately, topped with bacon and garnished with chives, if desired.
Step 6
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Chef's notes
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
