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Slow Cooker Chicken Corn Chowder

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 mins
  • Yield: Serves 6 1x
  • Cuisine: Gluten-Free, Grain-Free, Egg-Free

Ingredients

  • 1  lb. 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 ½-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
  • ¼ tsp. black pepper
  • ½ tsp. salt + more to taste
  • 3 Tbsp. potato starch to thicken, optional
  • ½ cup heavy cream
  • 4 strips crisp-cooked bacon, crumbled
  • Fresh thyme and/or parsley for garnish, optional

Instructions

  1. Place the chicken, potatoes, carrots, celery, onions, garlic and corn in the slow cooker.
  2. Add broth, thyme, parsley, pepper, and salt. Stir well.
  3. Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
  4. Just before serving, remove the lid. Mix potato starch with  cup water. Stir into hot soup until thickened slightly.
  5. Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Instant Pot Directions:

  1. 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.
  2. Stir in garlic and cook an additional 30 seconds.
  3. Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.
  4. Lock lid into place and set the vent valve to the ‘sealing’ position.
  5. Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam.
  6. Mix potato starch with  cup water. Stir into hot soup until thickened slightly.
  7. Turn off heat. Stir in cream and bacon. Taste and adjust seasonings as needed.

Notes

Tips for freezing: Prepare soup through Step 3 for the slow cooker (step 5 for the Instant Pot). Allow soup to cool completely in the fridge before transferring to a freezer-safe container.

Remove soup from freezer and allow to thaw overnight in the fridge. Place soup in large pot (or a slow cooker set to high or your Instant Pot set to ‘saute’) and heat until hot. Thicken with potato starch, if desired, and stir in cream just before serving.

Nutrition

  • Serving Size: 1/6th recipe (1 ⅔ cups)
  • Calories: 348
  • Sugar: 6g
  • Sodium: 375mg
  • Fat: 11g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 28g