Slow Cooker Chicken Corn Chowder

Name: Slow Cooker Chicken Corn Chowder
Prep time: 20 min
Cook time: 7 min
Total time: 7 min
Ingredients: 1 lb. boneless, skinless chicken breasts or thighs, cubed; 1 Tbsp. butter, ghee, or cooking oil of choice (for Instant Pot version only); 1 lb. red potatoes, cut into ½-inch cubes; 2 large carrots, sliced; 2 celery ribs, sliced; 1 medium yellow onion, diced; 3 cloves garlic, minced; 2 cups corn, fresh or frozen; 4 cups low-sodium chicken broth (or homemade bone broth); 1 tsp. dried thyme; 1 tsp. dried parsley; ¼ tsp. black pepper; ½ tsp. salt + more to taste; 3 Tbsp. potato starch to thicken, optional (may substitute corn starch or arrowroot starch); ½ cup heavy cream*; 4 strips crisp-cooked bacon, crumbled; Fresh thyme and/or parsley for garnish, optional

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Prep Time: 20 minutes

Cook Time: 7 hours

Total: 7 hours, 20 minutes

Servings: 6

Cost: $5.15 /serving

Author : The Real Food Dietitians

soup chowder chicken corn chowder

Instructions

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Step 1

Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.

Step 2

Add broth, thyme, parsley, pepper, and salt. Stir well.

Step 3

Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).

Step 4

Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.

Step 5

Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Step 6

Select ‘Saute’ function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.

Step 7

Stir in garlic and cook an additional 30 seconds.

Step 8

Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.

Step 9

Lock lid into place and set the vent valve to the ‘sealing’ position.

Step 10

Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam.

Step 11

Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.

Step 12

Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.

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