Slow Cooker Soup Recipes

Corn Chowder with Chicken Recipe

Are you ready for another slow cooker soup recipe? This recipe derived from fresh corn I had frozen over the summer to use in the winter. My  recipe for chicken corn chowder was so delicious we didn’t even mind the corn silk left behind.


  • 4 skinless boneless chicken thighs.
  • 1 quart of corn
  • 2 tablespoons butter
  • 2 large celery stalks (chopped)
  • 1/2 med to large white onion (diced)
  • 4 cups of water
  • 1 large russet potato cut into bite sized pieces
  • 1 large or 2 small bay leaves
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 2 tsp ground white pepper
  • 1 tsp poultry seasoning
  • 1 tsp reduced sodium chicken base
  • 1/2 cup all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 cup shredded cheddar
  • 1/2 lb. thick sliced bacon (chopped)


  1. In a large stock pot boil down chicken with water until cooked through. I boiled 3 chicken breasts and 4 thighs in the water because I made chicken salad for lunches with the breasts.
  2. While chicken is boiling chop celery and onions.
  3. After chicken is cooked, remove from water and set aside to cool. Do not throw away the water. Strain water and keep for soup base.
  4. Melt 2 tbsp butter and sauté onion and celery until translucent. Do not brown.
  5. Add your stock to slow cooker and add chopped potato and bay leaf.
  6. Chop cooled chicken thighs into bite sized pieces making sure to remove all fat and add to soup mixture.
  7. Add corn, sugar, salt, pepper, poultry seasoning, and chicken base. Cook on low setting until potatoes are cooked through.
  8. Combine flour and half-and-half in gravy shaker and shake until well combined. Add slowly to the soup mixture while stirring the pot and let cook an extra 1 hour stirring often.
  9. Serve in soup bowl and top with shredded cheddar and chopped bacon.
  10. Garnish with parsley leaves if desired.
  11. Serve with cheddar biscuits or corn bread.

Preparation time: 30 minute(s)

Number of servings (yield): 8

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