A lot of slow cooker meals are just as good as their stovetop counterparts, but not soup; crockpot soup is better! The slow, low heat gives the ingredients time to meld, creating a mellow, unified flavor. This creamy chowder studded with bright vegetables is comforting, yet delicate.
Hearty chunks of chicken and salty flecks of bacon make this soup a satisfying meal, especially when accompanied by a slice of crusty bread. This soup a perfect choice for both picky eaters and refined palettes. This recipe yields a generous pot so you can serve the whole family and still have leftovers. It’s even better reheated.
Slow cooker chicken and corn chowder
Ingredients6 slices bacon
2 lbs. (900 g) boneless, skinless chicken thighs, cut into 1” cubes
2 stalks celery, diced
1 red bell pepper, diced
4 c. (700 g) corn kernels, fresh or frozen
6 sm. red potatoes, diced
1 clove garlic, minced
1 bunch scallions, thinly sliced, 1/2 c. (50 g) dark green tops reserved
1 tsp. (1 g) fresh or 1/4 tsp dried thyme
1 bay leaf
4 c. (1 l) chicken stock or broth
1 tsp. (3 g) cornstarch
1 c. (.25 l) half and half
Directions1. Cook the bacon in a skillet on the stovetop until very crisp. Cool on paper towels, then crumble, reserving half.
2. Pour 3 tablespoons of the bacon fat in bottom of slow cooker. Top with chicken, half the crumbled bacon, celery, bell pepper, corn, potatoes, garlic, scallions (minus dark green tops), thyme, and bay leaf. Toss to combine.
3. Whisk cornstarch into chicken stock and pour over.
4. Cook on low 7-8 hours, or high heat for 3-4, until chicken is cooked through and vegetables are tender.
5. Stir in half and half 30 minutes from the end of cooking time.
6. Serve topped with reserved bacon and scallions.
Pro tip: For extra richness, stir in 2 tablespoons butter when you add the half and half.
