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
- Place all chicken, potatoes, carrots, celery, onions, garlic and corn in the slow cooker.
- Add broth, thyme, parsley, pepper and salt. Stir well.
- Place lid on slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
- Just before serving, remove lid. Mix potato starch with 1/3 cup water. Stir into hot soup until thickened slightly.
- 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