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Slow Cooker Chicken Corn Chowder
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.
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Cuisine:
American
Prep Time:
30
minutes
minutes
Cook Time:
7
hours
hours
Total Time:
7
hours
hours
30
minutes
minutes
Servings:
8
Servings
Calories:
277
kcal
Author:
Jenni
Ingredients
½
cup
shredded carrots
1
small yellow onion
1
stalk celery
½
pound
baby red potatoes
1
tsp
garlic powder
½
tsp
dried oregano
½
tsp
dried thyme
½
tsp
salt
½
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
¼
cup
all purpose flour
¼
cup
half & half
5
slices
applewood smoked bacon
fresh chives
for topping
Instructions
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.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
277
kcal
|
Carbohydrates:
21
g
|
Protein:
29
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Cholesterol:
79
mg
|
Sodium:
391
mg
|
Fiber:
2
g
|
Sugar:
4
g