I'm one of those crazy people who loves eating soup, even in 80 degree weather, which is why I'm giving you a recipe for chicken bacon sweet corn chowder in the middle of summer. One of my friends used to call me "The Soup Queen," and it's a title I hold with pride. Really, I think I get my love of soups from my mom -- no matter where we go out to lunch or dinner, she'll always order soup.
We've been having some cooler weather and thunderstorms in Denver the last week, so it felt like perfect soup weather. Plus, I love any recipe that doesn't require turning on the stove, especially as it starts getting warmer.
This chicken bacon sweet corn chowder is perfectly creamy and filled with seasonal sweet corn and fresh vegetables, plus savory shredded chicken and crispy bacon. It's the perfect lunch to heat up in a freezing air-conditioned office, or on a blustery, rainy day.
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Slow Cooker Chicken Bacon Sweet Corn Chowder
- Prep Time: 10 mins
- Cook Time: 8 hours
- Total Time: 8 hours 10 mins
- Yield: 8 servings 1x
- Category: Soup
Description
This slow cooker chicken bacon sweet corn chowder is hearty and comforting, perfectly creamy and filled with seasonal sweet corn and fresh vegetables, plus savory shredded chicken and crispy bacon.
Ingredients
- 8 pieces thick sliced bacon
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 1 red pepper, deseeded and diced
- 5 cups fresh or frozen sweet corn kernels
- 3 celery ribs, diced
- 1 jalapeño pepper, seeded and minced
- 24 ounces gold potatoes, chopped into ½ inch pieces
- 4 cups chicken bone broth
- 1 pound boneless skinless chicken thighs
- 3 teaspoons garlic powder
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon cracked black pepper, plus more to taste
- 1 ½ cups heavy whipping cream
- 2 cups milk, (2% or whole)
- ¼ cup cornstarch
- 1 cup shredded mozzarella cheese
- ¾ ounces fresh chives, minced
Instructions
- Start by frying the bacon pieces until crispy and brown, dice and set aside on paper towels to drain.
- Add diced onion, carrots, red pepper, corn, celery, jalapeño, potatoes, chicken broth, chicken thighs, ¾ of the bacon pieces, garlic powder, salt and pepper to the slow cooker pot. Stir and cover with lid; cook for 8 hours on low heat setting.
- When potatoes are fork tender and chicken is falling apart (30 minutes before the end of cooking time), remove the chicken thighs and shred with two forks. Return shredded chicken to the pot and stir in the cream. Whisk together the cornstarch and milk and mix into the soup. Cover and allow to thicken on high heat setting for remaining 30 minutes.
- Use a potato masher to slightly smash the potatoes and thicken the chowder. Stir in additional salt and pepper to taste; add in the cheese; garnish with remaining bacon pieces, fresh chives and serve.
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