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Thick and creamy Chicken Corn Chowder with crispy bacon, chicken, potatoes, cheddar and mozzarella! Set it and forget it in a slow cooker or Instant Pot.
Our chicken corn chowder has so much flavour, you’ll be going back for seconds and thirds. Much like our French Onion Soup, this will become your go-to comfort dish, perfectly paired with a slice of buttered Artisan Bread!
CHICKEN CORN CHOWDER
What we believe sets this chowder apart from most is the addition of potatoes, which is what gives this soup a thick, creaminess without the addition of heavy cream. Of course, you can add cream for an even creamier flavour, but it’s not needed. Corn chowder can be made with fresh, frozen or canned corn.
Following in the footsteps of our creamy Corn Casserole and Corn On The Cob With Garlic Butter, this chowder, was the natural next step and the perfect way to make the most of corn season.
WHAT IS CHICKEN CORN CHOWDER?
Corn Chowder is a thick and creamy bowl of soup with chunky ingredients throughout. We like to use creamed corn in our chowder to add to the depth of flavour and creaminess of the soup.
HOW TO MAKE CHICKEN CORN CHOWDER
First you will sauté your chicken to get it golden and crispy. If using a slow cooker, do this in a separate pan (if your cooker doesn’t have a ‘sear’ function). For Instant Pots, sear in the pot before setting it to pressure cook. One pot to wash and no pans or skillets! After that, throw most of the ingredients in to continue cooking until the potatoes are fork-tender.
As soon as your chicken corn chowder is ready, fry some bacon until it’s crispy.
Sprinkle it over the top with chives and extra fresh corn, and dinner, thanks to your Slow Cooker or Instant Pot, is served.
WHAT TO SERVE WITH CHICKEN CORN CHOWDER
The perfect dipping bread to pair with chicken corn chowder is our Easy Cheesy Garlic Bread, or even our no-knead artisan bread. A warm, Soft Dinner Roll filled with a generous amount of butter would also go down a treat!
TIPS
- For fresh corn, you will need four ears of corn.
- If using frozen corn, make sure the corn is thawed.
- For canned corn, drain and rinse before adding to the chowder.
More slow cooker recipes:
Crispy Slow Cooker Carnitas (Mexican Pulled Pork)
Slow Cooked Balsamic Pot Roast
Slow Cooker Beef & Sweet Potato Stew
WATCH THE VIDEO HERE:
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Chicken Bacon Corn Chowder (Slow Cooker or Instant Pot)
Ingredients
- 1 pound chicken thighs diced into 1-inch pieces
- 1 large yellow onion diced
- 2 carrots peeled, and diced
- 1 red pepper deseeded and diced
- 30 ounces corn kernels fresh, frozen or canned
- 15 ounces creamed corn canned
- 24 ounces red potatoes chopped into 1 1/2 inch pieces
- 2 cups chicken broth
- 3 teaspoons garlic powder
- 1 1/3 cup light reduced fat cream or heavy whipping cream
- 2 cups milk 2% or full fat
- 1/4 cup cornstarch
- 1 pinch salt I use about 3-4 teaspoons - adjust to your tastes
- 1/2 cup cheddar cheese shredded
- 1/2 cup mozzarella shredded
- 1/2 cup bacon diced, trimmed of fat
- 1 pinch cracked pepper to taste
Instructions
For Slow Cooker:
- Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker 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.
- When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting.
- Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives or sliced green onions and serve.
For Instant Pot:
- Cook bacon on high sauté setting until golden (about 6 minutes). Use a slotted spoon to transfer to paper towel-lined plate. Cook the chicken in the bacon fat on the same setting.
- Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
- Close the lid, turn the valve to seal. Adjust pressure to high on manual setting for 10 minutes. Once cooked, quick-release pressure according to manufacturer’s instructions. Remove lid.
- Set to high sauté setting and bring to a boil. Stir in the cream. Whisk together cornstarch and milk and stir mixture into the soup. Stir frequently while simmering for about 4-5 minutes until thick and creamy.
- Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the remaining bacon; garnish with fresh chives or sliced green onions and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m making this recipe tonight minus creamed corn/bacon and I will add celery. I’m using what is in the fridge. Also thank you for the metric conversion!
I tried this recipe substituting with chicken breasts and cooking mostly on the low setting because of it, but oh my goodness it was SO tasty!! Will definitely be making this again, what an excellent recipe 10/10
This was easy and so delicious. Made it as directed and everyone loved it. Will add to my soup list
I want your Recipe please that look so Good.