Thick and creamy Corn Chowder with crispy bacon, chicken, potatoes, cheddar and mozzarella! Slow Cooker OR Instant Pot!
Our Chicken Corn Chowder has so much flavour they’ll be going back for seconds or thirds. Now this is a family favourite! The recipe includes methods for a Slow Cooker or Instant Pot and is now on VIDEO!
CHICKEN CORN CHOWDER
What sets this chowder apart from most is the addition of potatoes, which is what gives this soup the thickness and creaminess without needing heavy cream. Of course, you CAN add cream if you want too, for an extra and even bigger creamy flavour, BUT it’s not needed.
Taking full advantage of the abundance of fresh corn available where we both live, this THICK and CREAMY Chicken Corn Chowder can be made with fresh corn, frozen or canned corn.
WHAT IS CORN CHOWDER?
Corn Chowder is a thick and creamy bowl of soup with textured or chunky ingredients throughout. Another added element in our corn chowder recipe is creamed corn, which I have found over the years lends an even better flavour to this chowder.
HOW TO MAKE CHICKEN CORN CHOWDER
Whether using a slow cooker or instant pot, first you will sauté your chicken to get it crisp and golden. If using a slow cooker, do this in a separate pan (if your cooker doesn’t have a ‘sear’ function). For IP’s, sear in the pot before setting it to pressure cook. One pot to wash. No pans or skillets! After that, throw most of the ingredients in to continue cooking until the potatoes are fork-tender.
As soon as your Chicken Corn Chowder is ready, fry some bacon until it’s crispy like that ↓
- For fresh corn, you will need 4 ears corn.
- If using frozen corn, make sure the corn is thawed.
- For canned corn, drain and rinse before adding to the chowder.
More slow cooker recipes:
WATCH THE VIDEO HERE:
Chicken Bacon Corn Chowder with crispy bacon pieces and mozzarella cheese! As simple as throwing ingredients into a Slow Cooker or Instant Pot!
Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins
Serves: 8 people
- 1 pound (500 g) chicken thighs, diced into 1-inch pieces
- 1 large yellow onion, diced
- 2 carrots, peeled, and diced
- 1 red pepper (capsicum), deseeded and diced
- 30 ounces (840 g) fresh, frozen or canned corn kernels
- 15 ounces (420 g) can creamed corn
- 24 ounces (800 g) red potatoes, chopped into 1 1/2 inch pieces
- 2 cups chicken broth
- 3 teaspoons garlic powder
- 1 1/3 cup light / reduced fat cream, (or heavy whipping cream)
- 2 cups milk, (2% or full fat)
- 1/4 cup cornstarch (or corn flour)
- Salt to season, (I use about 3-4 teaspoons — adjust to your tastes)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella,
- 1/2 cup diced bacon, trimmed of fat
- Cracked black pepper, to taste
For Slow Cooker:
Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl.
Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours.
When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting.
Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives or sliced green onions and serve.
For Instant Pot:
Cook bacon on high sauté setting until golden (about 6 minutes). Use a slotted spoon to transfer to paper towel-lined plate. Cook the chicken in the bacon fat on the same setting.
Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
Close the lid, turn the valve to seal. Adjust pressure to high on manual setting for 10 minutes. Once cooked, quick-release pressure according to manufacturer’s instructions. Remove lid.
Set to high sauté setting and bring to a boil. Stir in the cream. Whisk together cornstarch and milk and stir mixture into the soup. Stir frequently while simmering for about 4-5 minutes until thick and creamy.
Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the remaining bacon; garnish with fresh chives or sliced green onions and serve.
Please keep in mind that this chowder will thicken a little more while it sits and cools to room temperature. Add a little broth, water or milk when re-heating.
Calories: 411kcal | Carbohydrates: 37g | Protein: 17g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 231mg | Potassium: 346mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3850IU | Vitamin C: 33.6mg | Calcium: 207mg | Iron: 1.7mg