Don’t wait for the weekend to make this ultra-creamy, ultra-comforting Slow Cooker Chicken Chowder!
This post was created in partnership with our friends at Kalona Supernatural.
Disclaimer: This post may contain affiliate links that won’t change your price but will share some commission.
Seriously, don’t wait
Run straight to the store and gather up the ingredients. It’s the perfect one-pot, no-fuss fall meal when you’re looking for a bowl of soup you can really tuck into. You can just toss it all in the slow cooker in the morning and come home to comfort food bliss.
My kids looooooovvve soup which is fine with me because being allergic to eggs, I often find myself enjoying soup for breakfast when the weather turns cool and it’s a great way to use up all of the homemade broth I make each week after the Instant Pot Whole Chicken I make every Sunday. For years their most oft-requested soup for dinner and school lunches was chicken noodle soup followed by Creamy Ham and Potato. But this Slow Cooker Chicken Corn Chowder is currently their favorite and I think you’ll soon see why!
Unlike our Creamy Ham and Potato Soup which relies on partially pureeing the broth and cooked vegetables to get a thick, creamy texture, this soup uses real heavy cream to give it that creamy mouthfeel you want in a chowder. And if you’re anything like me, just any cream won’t do. You’ll want the highest quality, low temp pasteurized, organic and grass-fed cream you can get your hands on.
Which is why I was thrilled to partner with our friends at Kalona Supernatural for this recipe and use their Organic Whipping Cream. Kalona Supernatural is committed to helping small midwest Amish and Mennonite farmers make organic farming a viable lifestyle. And they’re committed to providing the highest quality organic, non-homogenized, low-temperature pasteurized dairy products from grass-fed cows.
You don’t need a lot of heavy cream because this stuff is so rich and thick – a little goes a long way. Of course, if you can’t help but pour with a heavy hand I won’t begrudge you. Though you should save a little to add to your morning coffee or whip some up with a little vanilla and maple syrup to serve with the last peaches or berries of the season. Just sayin’.Take 15 min. today to make this Slow Cooker Chicken Corn Chowder #realfood #glutenfree Click To Tweet
Keep it simple
If there’s anything I love more than good food, it’s simple good food like this set-it-and-forget-it Slow Cooker Chicken Corn Chowder. You don’t have to thicken it with the optional potato starch, it’s still delicious – but if you’re looking for the ultra-velvety creamy soup experience then please, take the 5 minutes to thicken it before adding the cream.
And if you’ve got an extra 20-some minutes on your hands before dinner hits the table, you should consider making up a batch of these Gluten-free Sweet Potato Buttermilk Biscuits for dunking into that soup of yours. You know, go all out!
Enough chatter about chowder already – it’s time to make your own batch of creamy, dreamy Slow Cooker Chicken Chowder!
- 1 1/4 lbs. boneless, skinless chicken breasts or thighs, cubed
- 1 Tbsp. butter, ghee, or cooking oil of choice (for Instant Pot version only)
- 1 lb. red potatoes, cut into 1/2-inch cubes
- 2 large carrots, sliced
- 2 celery ribs, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups corn, fresh or frozen
- 4 cups low-sodium chicken broth (or homemade bone broth)
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1/4 tsp. black pepper
- 1/2 tsp. salt + more to taste
- 3 Tbsp. potato starch to thicken, optional
- 1/2 cup Kalona Supernatural Organic Whipping Cream
- 4 strips crisp-cooked bacon, crumbled
- Fresh thyme and/or parsley for garnish, optional
- Place the chicken, potatoes, carrots, celery, onions, garlic and corn in the slow cooker.
- Add broth, thyme, parsley, pepper, and salt. Stir well.
- Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
- Just before serving, remove the lid. Mix potato starch with 1/3 cup water. Stir into hot soup until thickened slightly.
- Turn off heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.
Instant Pot Directions:
- Select ‘Saute’ function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.
- Stir in garlic and cook an additional 30 seconds.
- Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.
- Lock lid into place and set vent valve to ‘sealing’ position.
- Cook under high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping vent valve to ‘venting’ position to release residual steam.
- Mix potato starch with 1/3 cup water. Stir into hot soup until thickened slightly.
- Turn off heat. Stir in cream and bacon. Taste and adjust seasonings as needed.
- Serving Size: 1/6th recipe (1 ⅔ cups)
- Calories: 348
- Sugar: 6g
- Sodium: 375mg
- Fat: 11g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
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This post was made possible by our friends at Kalona Supernatural. Though we received compensation for this post, the opinions expressed here are – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
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