Thick and creamy Corn Chowder with crispy bacon, chicken, potatoes, cheddar and mozzarella! Slow Cooker OR Instant Pot!
Our Corn Chowder has so much flavour they’ll be going back for seconds or thirds. Now this is a family favourite! The recipe includes methods for a Slow Cooker or Instant Pot and is now on VIDEO!
Corn Chowder
What sets this chowder apart from most is the addition of potatoes, which is what gives this soup the thickness and creaminess without needing heavy cream. Of course, you CAN add cream if you want too, for an extra and even bigger creamy flavour, BUT it’s not needed.
Taking full advantage of the abundance of fresh corn available where we both live, this THICK and CREAMY Corn Chowder can be made with fresh corn, frozen or canned corn.
What is Corn Chowder?
Corn Chowder is a thick and creamy bowl of soup with textured or chunky ingredients throughout. Another added element in our corn chowder recipe is creamed corn, which I have found over the years lends an even better flavour to this chowder.
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How To Make Corn Chowder
Slow Cooker Or Instant Pot
Whether using a slow cooker or instant pot, first you will sauté your chicken to get it crisp and golden. If using a slow cooker, do this in a separate pan (if your cooker doesn’t have a ‘sear’ function). For IP’s, sear in the pot before setting it to pressure cook. One pot to wash. 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 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.
Tips
- For fresh corn, you will need 4 ears 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 with crispy bacon pieces and mozzarella cheese! As simple as throwing ingredients into a Slow Cooker or Instant Pot!
- 1 pound (500 g) chicken thighs, diced into 1-inch pieces
- 1 large yellow onion, diced
- 2 carrots, peeled, and diced
- 1 red pepper (capsicum), deseeded and diced
- 30 ounces (840 g) fresh, frozen or canned corn kernels
- 15 ounces (420 g) can creamed corn
- 24 ounces (800 g) 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 (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
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Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl.
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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.
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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.
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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.
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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.
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Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
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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.
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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.
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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.
Please keep in mind that this chowder will thicken a little more while it sits and cools to room temperature. Add a little broth, water or milk when re-heating.
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Denise says
Hi!! Do you have a recipe for corn chowder alone?? I am dying for one. I made the butter scallops and the stuffed mushrooms, deeeelish!! Next time I will add crab instead of the sausage.
Thanks!
Karina says
Not yet Denise, so sorry. You could make this one without the chicken and bacon.
Ron S. says
Can I use chicken breasts instead of thighs. Thanks. Ron.
Karina says
Ron,
Yes, chicken breast should work out just fine as well. Thanks for taking the time to try a recipe and for following along with me!
Noreen Gamble says
Hi Karina,
I have made quite a few of your recipes, including this one, and have loved them all so thank you! My question for you is, does this soup freeze well? If so do you have any tips or tricks as I know cream based soups sometimes separate when defrosted. Thank you again!!
Noreen
Sharon Field says
I made this chowder and it was great and everyone loved it. I omitted the red peppers because my family doesn’t like them. I also froze some and that was great too when reheated, just added a little chicken broth.
Rachel Kovach says
just came across your blog and I am incredibly excited to try so many of your recipes! I’ve always seen celery in corn chowder, any reason not to add it? Thanks! cant wait to try everything <3
Karina says
Yes, please add it if you are wanting it in the recipe. I made this with a different twist but it will still taste great!
Stephanie Whindleton says
I love a creamy based soup!!! Excellent recipe and perfect for a cold day. I did not add potatoes as I am trying to reduce carb intake. This is a keeper for my house! Thank you!!!
Valerie lee says
How would you convert this for the IP? Thanks!
Helen says
Can you freeze this soup? I always make big batches of soups and freeze them, easy meals on cold days!!!
Leeah says
Can’t wait to try this recipe sometime this week. I’m new to your blog and I’m scrolling through and finding so many recipes that I will try for the 1st time. Thanks for accepting me.
Jessie says
Can you freeze this soup?
Susan says
I didn’t want to wait until tomorrow to make this so it is cooking on the stove right now. It is just now cooking with the broth but the taste is amazing! Thanks for posting the recipe. ??
Karina says
You’re very welcome Susan! Enjoy!
[email protected] says
There are a few recipes I would like to copy for my own use. My husband saw the corn chicken soup recipe and wants it for supper later this week when it is cold.
Angel says
Hi! Just want to ask what I need to do should I do not have a slow cooker or pressure cooker w me in making tbis soup?
johann barnard says
looks great will sure try these recipes