This crock-pot chowder is the perfect meal for busy late summer and early fall nights when sweet corn is at its best! You can enjoy this healthy and easy weeknight meal all year long by using frozen sweet corn as well.
Whoever invented the crock pot should be honored with a giant golden statue. I mean, really. No other appliance takes SO much work off of the hands of home cooks and gives back freedom and time on busy evenings. A few minutes of prep (mainly dumping stuff in) in the morning and then practically just dishing it out in the evening is pure magic.
The slow cooker recipes that don't require a whole lot of prep work are my favorite. Using bagged shredded carrots and store-bought pre-diced onions (seriously, brilliant idea!!! I am the worst cryer when it comes to cutting onions!), and tiny baby potatoes means that your prep-work is even faster than normal. Don't spend precious morning minutes when you could be sipping your coffee or checking facebook browning the chicken, or sautéing the veggies. Just throw everything in and let the slow cooker do the work! Because, seriously, that is what its made for.
What you end up with is a creamy, hearty, delicious, healthy meal that everyone in your family will love.
Love Slow Cooker Recipes (Seriously, who doesn't?!) Check out these other great Crock Pot Meals!
Slow Cooker Chicken Corn Chowder
Prep Time: 15 minutes
Cook Time: 7 hours
Ingredients (8 servings)
- 1/2 cup shredded carrots
- 1 small yellow onion
- 1 stalk celery
- 1/2 pound baby red potatoes
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts or thighs
- 4 ears fresh sweet corn (or 4 cups frozen)
- 4 cups low sodium chicken broth
- 1/4 cup all purpose flour
- 1/4 cup half & half
- 5 slices applewood smoked bacon
- fresh chives, for topping
Chop the onion and celery, and dice the baby potatoes.
Add the chopped veggies plus the shredded carrots and the corn (off the cob) into the crock pot.
Sprinkle the garlic, oregano, thyme, salt, pepper and bay leaf on top of the veggies.
Lay the chicken breasts on top.
Pour in the chicken broth.
Secure the lid of the crock pot and cook on low for 7 hours.
Shred the chicken and return to the crock pot.
In a cup, mix together the flour and half & half to form a thick paste.
Pour the half & half paste into the crock pot and stir to combine.
Allow to heat while you cook the bacon.
Cook the bacon until crispy.
Crumble the bacon.
Serve the soup in bowls, topped with bacon and fresh chives.
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