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Crock Pot Chicken Corn Chowder Recipe
Enjoy delicious Crock pot chicken corn chowder recipe with hardly any work. Come home to the best comfort food!
Prep Time
10
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Author:
Carrie Barnard
Ingredients
2
chicken breasts
6
slices
bacon
(cooked and cut into small pieces)
2
cups
frozen corn
1/2
yellow onion
(finely diced)
3
medium russet potatoes
(peeled and diced into 1 inch cubes)
1
red bell pepper
(diced)
1
Jalapeño
(seeded and diced)
1
tbsp
minced garlic
1
tsp
paprika
Pinch of Cayenne Pepper
(optional)
1
tsp
salt
2
Bay Leaves
4
cups
chicken broth
1
cup
heavy cream
1/4
cup
cornstarch
Instructions
All all the ingredients except for the heavy cream and cornstarch to a 6 quart crock pot.
Cook and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is shreddable.
Remove the chicken and the bay leaves. Shred the chicken and return it back to the crock pot.
Whisk together the heavy cream and cornstarch together in a small bowl. Stir this mixture into the crock pot.
Cover and cook on low for 30 minutes or on high for 15-20 minutes until the chowder has thickened.
Serve with your favorite toppings and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories:
493
kcal
|
Carbohydrates:
42
g
|
Protein:
25
g
|
Fat:
26
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.04
g
|
Cholesterol:
111
mg
|
Sodium:
1223
mg
|
Potassium:
1068
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
1433
IU
|
Vitamin C:
40
mg
|
Calcium:
61
mg
|
Iron:
2
mg
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