Crockpot Chicken Corn Chowder
Make this crockpot chicken corn chowder for an easy dinner featuring chicken, corn, and flavorful vegetables.
Equipment
- crockpot
- skillet
- immersion blender
Ingredients
Base Ingredients
- 6 strips bacon more for topping if desired
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 lbs yellow potato peeled and cubed
- 1.5 lbs boneless skinless chicken breasts
- 12 oz sweet corn kernels fresh or frozen
- 2 teaspoon kosher salt
- 2 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 0.5 teaspoon sweet paprika
- 1 qt chicken broth
- 0.5 cup heavy cream
Instructions
Cooking Instructions
- Cook bacon on a skillet or in the oven. Allow to cool slightly and cut into bite sized pieces.
- Place cooked bacon in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
- Set to cook on low for 4-6 hours or high for 2-3 hours. Ensure that the chicken has reached at least an internal temperature of 165F. The chicken should easily shred. Remove the chicken from the crockpot and shred with 2 forks.
- Remove about ⅓ of the soup from the crockpot and blend with an immersion blender or a standard blender. Pour it back into the crockpot along with the shredded chicken and heavy cream. Taste and season with salt if needed.
- Stir to mix together and serve immediately. Top with extra crispy bacon, fresh parsley and black pepper.
Notes
This chowder is perfect for an easy weeknight dinner and can be topped with fresh herbs for added flavor.
Nutrition
Serving: 1bowlCalories: 339kcalCarbohydrates: 39gProtein: 25gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 78mgSodium: 914mgPotassium: 845mgFiber: 4gSugar: 2gVitamin A: 981IUVitamin C: 22mgCalcium: 54mgIron: 2mg
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