Crockpot Chicken Corn Chowder
Make this crockpot chicken corn chowder for an easy dinner.
Servings 8
Calories 339kcal
Ingredients
- 6 strips bacon + more for topping if desired
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 lbs yellow potato peeled and cubed
- 1 ½ - 2 lbs boneless skinless chicken breasts
- 12 oz sweet corn kernels fresh or frozen
- 2 tsp kosher salt
- 2 tsp garlic powder
- ½ tsp black pepper
- ½ tsp sweet paprika
- 1 qt chicken broth
- ½ cup heavy cream
Instructions
- Cook bacon on a skillet or in the oven. Allow to cool slightly and cut into bite sized pieces.
- Place cooked bacon in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
- Set to cook on low for 4-6 hours or high for 2-3 hours. Ensure that the chicken has reached at least an internal temperature of 165F. The chicken should easily shred. Remove the chicken from the crockpot and shred with 2 forks.
- Remove about ⅓ of the soup from the crockpot and blend with an immersion blender or a standard blender. Pour it back into the crockpot along with the shredded chicken and heavy cream. Taste and season with salt if needed.
- Stir to mix together and serve immediately. Top with extra crispy bacon, fresh parsley and black pepper.
Nutrition
Calories: 339kcal | Carbohydrates: 34g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 1229mg | Potassium: 975mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3151IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 2mg
