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.
Servings: 8 Servings
Calories: 277kcal
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: 1g | Calories: 277kcal | Carbohydrates: 21g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 79mg | Sodium: 391mg | Fiber: 2g | Sugar: 4g
