A lightened up Slow Cooker Chicken Potato Corn Chowder with crispy bacon pieces and mozzarella cheese! As simple as throwing ingredients into a slow cooker and letting it cook for you! (Light, No Cream and Dairy Free Options!)
Taking full advantage of the abundance of fresh corn available to where we both live, this THICK and CREAMY Slow Cooker Chicken Potato Corn Chowder is full of so much flavour, they’ll be going back for seconds and thirds!
There were NO left overs over here. AND the best part is that the recipe includes with or without cream options plus dairy free options.
This chowder has been a monthly dinner recipe of ours for the last ever-since-I-met-my-husband-16-years-ago deal. He is a chicken and corn addict *please send help* human being. Chicken and corn everything all over the place. I have NO IDEA why it’s taken me this long to post it, but here we are and here you go.
Not only is this soup full of corn and fall-apart-chicken. It’s FULL of melted mozzarella cheese (optional if you’re dairy free) and so much incredible flavour. Let’s see. Garlic. Red capsicums (or peppers). Garlic. BUT. What sets this chowder apart from most is all the potatoes in it, which is what gives this soup the thickness and creaminess without needing cream! Of course, you CAN add cream if you want too, for an extra and even bigger creamy flavour. BUT. It’s not needed.
This recipe is so versatile, use fresh corn, frozen or canned corn. I change between fresh and canned. Another added element is creamed corn, which I have found over the years lends an even better flavour to this chowder.
Since I cook with slow cookers so much, but seem to run out of time doing so, I went and bought myself an Instant Pot (All In One Slow Cooker / Pressure Cooker). The beauty of this machine is that you sauté your meat first in the actual pot before setting it to slow cook. One pot to wash. No pans or skillets!
As soon as your chowder is ready, fry some bacon until it’s crispy like that ↓
More slow cooker recipes:
Easy Slow Cooker Lasagna Soup | Slow Cooker Barbacoa Short Rib Tacos | Crispy Slow Cooker Carnitas (Mexican Pulled Pork) | Slow Cooker Asian Glazed Chicken | Slow Cooker Steak and Gravy Pies.
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- 500 g | 1 pound chicken thighs, diced into 1-inch pieces
- 1 large yellow onion, diced
- 2 carrots, peeled, and diced
- 1 red pepper (capsicum), deseeded and diced
- 3 cups fresh or frozen corn kernels (OR 2 X 420g | 15-ounce cans sweet corn kernels, washed and strained
- 1x 420g | 15oz can creamed corn
- 24 ounces | 800g red potatoes (or 3-4 potatoes), peeled and chopped into 1½ inch pieces
- 2 cups chicken broth
- 2 teaspoons garlic powder
- 1⅓ cup light / reduced fat cream (substitute with milk to cut calories. Substitute with almond milk for dairy free options)
- 2 cups milk mixed with 2 tablespoons cornstarch (skim, 2% or full fat. Substitute with almond milk for dairy free options)
- Salt to season (I use about 3-4 teaspoons -- adjust to your tastes)
- ½ cup mozzarella (or cheddar) cheese
- ½ cup diced bacon, trimmed of fat
- Sear chicken in a skillet or pan over medium heat to brown all over (or in your 6-quart instant pot on 'sear/sauté' setting. Transfer chicken to your slow cooker or instant pot bowl. Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours. For Instant Pot, set to Pressure Cook on Soup setting for 30 minutes.
- When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir the cream (or milk) and cornstarch mixture through the chowder. Mix well; cover and allow to thicken on high heat setting.
- Using a stick blender, blend the bottom of the chowder only for a couple of seconds to puree some of the potatoes to make the chowder thicker. Alternatively, use a potato masher.
- Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives and serve.
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