Chicken and Bacon Corn Chowder
A comforting and hearty chicken and bacon corn chowder made in a crockpot, perfect for family gatherings.
Equipment
- Crockpot For slow cooking the chowder.
Ingredients
Main Ingredients
- 6 strips bacon
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 lbs yellow potatoes, peeled and cubed
- 1.5 lbs boneless, skinless chicken breasts
- 12 oz sweet corn kernels, fresh or frozen
- 2 tsp kosher salt
- 2 tsp garlic powder
- 0.5 tsp black pepper
- 0.5 tsp sweet paprika
- 1 quart chicken broth
- 0.5 cup heavy cream
Instructions
- Cook the bacon in a skillet until crispy. Let it cool slightly, then cut it into bite-sized pieces.
- In a crockpot, combine the cooked bacon, yellow onion, carrots, celery, yellow potatoes, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir well and cover.
- Cook on low for 4-6 hours or on high for 2-3 hours. Ensure the chicken reaches an internal temperature of at least 165°F and shreds easily. Remove the chicken from the crockpot and shred it using two forks.
- Take out about 1/3 of the soup from the crockpot and blend it using an immersion blender or a standard blender. Return it to the crockpot along with the shredded chicken and heavy cream. Taste and add more salt if necessary.
- Stir everything together and serve hot. Top with extra crispy bacon, fresh parsley, and black pepper.
Notes
For a thicker chowder, blend more of the soup. Adjust the seasoning according to your taste preferences.