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Slow Cooker Light Chicken Corn Chowder

Edit
Well, slow cook. The crockpot kinda did the most work, but throwing everything into the darn thing was soothing enough! And maybe that’s what you need. A crockpot to cook for you, so you have more time in the evening with yourself, children, loved ones, pups.


Hello flavor extreme meal! Goodies inside: there’s mega amounts of corn (love that!) and chicken, savory thyme and parsley, plus sweet potatoes for a little something substantial. You can certainly use regular potatoes if it’s easier.

The soup begins with soup-starter basics like onions, celery, garlic, and carrots. These are actually cooked on the stove prior to going in the slow cooker. But that’s the only “work” you’ll really have to do. Throw everything else right in. Are you cooking this during the day while you’re at work? You can prep the veggies on the stove the night before.



This certainly isn’t diet-food, but it’s soul-warming and homemade– which counts the most. It’s filling too, so a little goes a long way. I loved these flavors together.

Slow Cooker Light Chicken Corn Chowder Recipe
The crockpot kinda did the most work, but throwing everything into the darn thing was soothing enough! And maybe that’s what you need. A crockpot to cook for you, so you have more time in the evening with yourself, children, loved ones, pups.



Ingredients:
  • 4 strips bacon
  • 2 large carrots, peeled and thinly sliced (a little over 1 cup)
  • 2-3 celery stalks, thinly sliced (about 1 cup)
  • 1/2 medium yellow onion, diced (about 3/4 cup)
  • 3 cloves garlic, minced
  • 1 (14 ounce) can cream-style corn
  • 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
  • 2 large sweet potatoes, peeled and cubed (or regular potatoes)
  • 3 boneless skinless chicken breasts, cubed
  • 5 cups (1200ml) chicken broth (I use reduced sodium)
  • 1 Tablespoon fresh thyme
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 and 1/2 cups (360ml) whole milk
  • 2 Tablespoons cornstarch
  • optional: fresh (or dried) parsley for garnish
Directions:
  1. Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon.
  2. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside.
  3. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Here's one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
  4. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
  5. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.

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