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Creamy Chicken Corn Chowder with Bacon Recipe

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3.9 from 10 reviews

  • Author: Eliza
  • Total Time: 7 hours 20 minutes (slow cooker) or approximately 1 hour (Instant Pot)
  • Yield: 6 servings
  • Diet: Low Salt

Description

This comforting Chicken Corn Chowder recipe offers tender chicken, hearty vegetables, and sweet corn simmered in a flavorful broth, thickened to a creamy consistency. You can prepare it in a slow cooker or an Instant Pot for convenience without sacrificing any taste. Perfect for an easy weeknight dinner, this chowder is enriched with fresh herbs and finished with crispy bacon and cream for a deliciously satisfying meal.

Ingredients

Main Ingredients

  • 1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 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 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ¼ teaspoon black pepper
  • ½ teaspoon fine salt + more to taste

Thickening and Finishing

  • 3 tablespoons cornstarch (optional; may substitute ¼ cup arrowroot starch)
  • ½ cup heavy cream
  • 4 strips crispy-cooked bacon, crumbled
  • 1 tablespoon butter, ghee, or cooking oil of choice (for the Instant Pot version only)

Instructions

  1. Prepare Vegetables and Chicken: Combine the chicken, diced potatoes, carrots, celery, onions, garlic, and corn in your slow cooker or Instant Pot.
  2. Add Seasonings and Broth: Pour in the chicken broth, then add dried thyme, parsley, black pepper, and salt. Stir everything together thoroughly to mix the flavors.
  3. Cook in Slow Cooker: For the slow cooker method, place the lid on and cook on LOW for 7-8 hours, or on HIGH for 4 hours until chicken and vegetables are tender.
  4. Or Cook in Instant Pot - Sauté: Select the 'Sauté' function on the Instant Pot, add butter or oil, sauté onions, celery, and carrots for 5-6 minutes until onions begin to soften. Add garlic and cook for 30 seconds more.
  5. Add Remaining Instant Pot Ingredients: Stir in chicken, potatoes, corn, broth, and seasonings. Lock the lid and set vent to ‘sealing’. Cook on high pressure for 15 minutes, then allow 5 minutes natural pressure release before quick releasing remaining pressure.
  6. Thicken the Chowder: Whisk cornstarch with ⅓ cup water into a smooth slurry. Stir it into the hot soup, then cover and cook on slow cooker or Instant Pot 'Sauté' function for 15-20 minutes in slow cooker or until thickened in Instant Pot.
  7. Finish With Cream and Bacon: Turn off the heat and stir in heavy cream and crumbled bacon. Taste and adjust salt and pepper to preference.
  8. Garnish and Serve: Optionally, garnish with fresh thyme and parsley before serving warm for a comforting and hearty meal.

Notes

  • You can substitute arrowroot starch for cornstarch if you prefer a gluten-free thickener.
  • The recipe yields about 6 servings, perfect for family meals or leftovers.
  • For a lighter version, reduce or omit the heavy cream and bacon.
  • This chowder freezes well—store in airtight containers for up to 3 months.
  • Adjust seasoning at the end to ensure the perfect balance of flavors.
  • Prep Time: 20 minutes
  • Cook Time: 7 hours (slow cooker low) or 40 minutes total (Instant Pot including sauté and pressure cook)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipekind.com/creamy-chicken-corn-chowder-with-bacon-recipe/