Slow Cooker Chicken Bacon Corn Chowder

A lightened up Slow Cooker Chicken Bacon 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!) Slow Cooker Chicken Bacon Corn Chowder… Now this was a family favourite!

Taking full advantage of the abundance of fresh corn available to where we both live, this THICK and CREAMY Slow Cooker Chicken Bacon 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. 

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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 ↓

Sprinkle it over the top with chives and extra fresh corn. And dinner, thanks to your Slow Cooker or Instant Pot, is served.

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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4.75 from 4 votes

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Slow Cooker Chicken Bacon Corn Chowder

Prep Time

10 mins

Cook Time

3 hrs

Total Time

3 hrs 10 mins

 

A Lightened Up Slow Cooker Chicken Bacon Corn Chowder with crispy bacon pieces and mozzarella cheese! As simple as throwing ingredients into a slow cooker!

Course: Soup

Cuisine: American

Servings: 8

Author: Karina - Cafe Delites

Ingredients

• 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
• 1 x 420g | 15oz can creamed corn
• 24 ounces | 800g red potatoes, (or 3-4 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 (or corn flour)
• Salt to season, (I use about 3-4 teaspoons -- adjust to your tastes)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella,
• 1/2 cup diced bacon, trimmed of fat
• Cracked black pepper, to taste

Instructions

1. 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.

2. 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.

3. Use a potato masher to make the chowder thicker. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives and serve.

Recipe Notes

If using fresh corn, you will need 4 ears of fresh corn for 3 cups.

Please keep in mind that this chowder will thicken a little more while it sits and cools to room temperature.

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