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Crockpot Chicken Corn Chowder

Creamy Crockpot Chicken Corn Chowder for Cozy Evenings

A warm bowl of Crockpot Chicken Corn Chowder loaded with smoky bacon, tender chicken, and sweet corn for comfort on chilly evenings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chowder
  • 6 slices Bacon Adds a rich, smoky flavor that elevates the dish
  • 1 lb Boneless Skinless Chicken Thighs/Breasts Provides tender, hearty protein
  • 1 tsp Kosher Salt Enhances the flavor, adjust to taste
  • 1 tsp Ground Black Pepper Enhances the flavor, adjust to taste
  • 1 cup Diced Onion Contributes sweetness and depth
  • 2 cups Fresh/Frozen Corn Kernels Brings sweetness and texture
  • 1 cup Diced Celery Adds crunch and flavor
  • 2 medium Peeled and Diced Carrots Offers sweetness and vibrant color
  • 2 medium Russet Potato Thickens and adds heartiness
  • 1 tsp Fresh Thyme Leaves/Dried Thyme Brings aromatic flavor
  • 4 cups Low-Sodium Chicken Broth Acts as the flavorful base
  • 1 cup Heavy Cream Creates that rich, creamy texture
  • 1 can Cream-Style Corn Adds sweetness and thickness
  • 2 tbsp Chopped Fresh Parsley or Thyme For garnish

Equipment

  • Crockpot
  • Skillet
  • Stick Blender

Method
 

Step‑by‑Step Instructions
  1. Cook the bacon in a large skillet over medium-high heat for 6-8 minutes until crispy. Transfer to a plate lined with paper towels and leave drippings in the skillet.
  2. Season chicken with salt and pepper. In the same skillet, sear chicken for about 3 minutes per side until browned. It will finish cooking in the slow cooker.
  3. Chop the onion, celery, carrots, and potato into bite-sized pieces. Combine these fresh ingredients in the slow cooker.
  4. Add the cooked bacon, corn kernels, and thyme into the slow cooker. Pour in the chicken broth and season. Cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
  5. Blend half of the chowder mixture in the slow cooker until smooth with a stick blender.
  6. Shred the cooked chicken and return it to the pureed chowder. Stir in heavy cream and cream-style corn.
  7. Set the slow cooker to high and heat through for an additional 5 minutes. Serve garnished with crispy bacon and fresh herbs.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

For best flavor, use high-quality bacon. Adjust seasoning before serving. Store leftovers in the fridge for up to 3 days or freeze for 2 months.

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