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Slow-Cooker Chicken Corn Chowder

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Chicken Corn Chowder Recipe

This Chicken Corn Chowder recipe is perfect for fall (or any other season, really). It’s made with fresh veggies, delicious chicken, and Kalona SuperNatural Organic Whipping Cream! And since it is made with a slow-cooker, it couldn’t be more simple! 

corn chowder

Ingredients

  • 1 1/4 lbs. boneless, skinless chicken breasts or thighs, cubed
  • 1 lb. red potatoes, cut into 1/2-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
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt + more to taste
  • 3 Tbsp. potato starch to thicken, optional
  • 1/2 cup Kalona Supernatural Organic Whipping Cream
  • 4 strips crisp-cooked bacon, crumbled
  • Fresh thyme and/or parsley for garnish, optional

Directions

  1. Place all 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 slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
  4. Just before serving, remove lid. Mix potato starch with 1/3 cup water. Stir into hot soup until thickened slightly.
  5. Turn off heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Recipe Courtesy of The Real Food Dietitians.

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corn chowder

Slow-Cooker Chicken Corn Chowder

  • Author: The Real Food Dietitians
  • Total Time: 7 hours 15 minutes
  • Yield: Serves: 6
Print Recipe

Description

This Chicken Corn Chowder recipe is perfect for fall (or any other season, really). It’s made with fresh veggies, delicious chicken, and Kalona SuperNatural Organic Whipping Cream! And since it is made with a slow-cooker, it couldn’t be more simple!

Ingredients

Scale
  • 1 1/4 lbs. boneless, skinless chicken breasts or thighs, cubed
  • 1 lb. red potatoes, cut into 1/2-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
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt + more to taste
  • 3 Tbsp. potato starch to thicken, optional
  • 1/2 cup Kalona Supernatural Organic Whipping Cream
  • 4 strips crisp-cooked bacon, crumbled
  • Fresh thyme and/or parsley for garnish, optional

Instructions

  1. Place all 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 slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
  4. Just before serving, remove lid. Mix potato starch with 1/3 cup water. Stir into hot soup until thickened slightly.
  5. Turn off heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Notes

Recipe Courtesy of The Real Food Dietitians.

  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Category: Soups
  • Method: Slow-Cooker
  • Cuisine: American

Nutrition

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