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Creamy Slow Cooker Chicken Corn Chowder with Bacon

Close-up of a bowl of creamy, yellow chicken corn chowder topped with crispy bacon bits.
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Make a rich and comforting chicken corn chowder easily using your slow cooker. This recipe yields a velvety soup perfect for a cozy dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream style corn, undrained
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 slices bacon, cooked and crumbled
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup heavy cream

Instructions

  1. Place chicken breasts, whole kernel corn, cream style corn, celery, onion, chicken broth, thyme, pepper, and salt into the slow cooker.
  2. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
  5. Stir the flour slurry into the chowder in the slow cooker.
  6. Stir in the heavy cream.
  7. Cook on high for an additional 15 to 20 minutes, or until the soup has thickened.
  8. Stir in the crumbled bacon just before serving.

Notes

  • For a thicker soup, you can increase the slurry mixture to 3/4 cup flour mixed with 3/4 cup cold water.
  • You can substitute pre-cooked rotisserie chicken for fresh breasts to save time.
  • If you prefer a smoother texture, use an immersion blender briefly on the vegetables before adding the cream.

Nutrition

Find it online: https://sundayflavor.com/chicken-corn-chowder/