what is corn chowder?
Corn Chowder is a thick and creamy bowl of soup with textured or chunky ingredients throughout. Another added element in our corn chowder recipe is creamed corn, which I have found over the years lends an even better flavour to this chowder.
INGREDIENTS
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- 1 pound (500 g) chicken thighs, diced into 1-inch pieces
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- 1 large yellow onion, diced
- 2 carrots, peeled, and diced
- 1 red pepper (capsicum), deseeded and diced
- 30 ounces (840 g) fresh, frozen or canned corn kernels
- 15 ounces (420 g) can creamed corn
- 24 ounces (800 g) red potatoes, chopped into 1 1/2 inch pieces
- 2 cups chicken broth
- 3 teaspoons garlic powder
- 1 1/3 cup light / reduced fat cream, (or heavy whipping cream)
- 2 cups milk, (2% or full fat)
- 1/4 cup cornstarch (or corn flour)
- Salt to season, (I use about 3-4 teaspoons — adjust to your tastes)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella,
- 1/2 cup diced bacon, trimmed of fat
- Cracked black pepper, to taste
INSTRUCTIONS
For Slow Cooker:
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- Sear chicken in a skillet or pan over medium heat to brown all over, then transfer chicken to a 6qt slow cooker bowl.
- Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth and garlic powder. Stir and cover with lid; cook on slow cooker high setting for 3-4 hours or low setting 6-8 hours.
- When potatoes are fork tender and chicken is falling apart (45 minutes before the end of cooking time), stir in the cream. Whisk together the cornstarch and milk and mix it into the soup. Cover and allow to thicken on high heat setting.
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- Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives or sliced green onions and serve.
For Instant Pot:
- Cook bacon on high sauté setting until golden (about 6 minutes). Use a slotted spoon to transfer to paper towel-lined plate. Cook the chicken in the bacon fat on the same setting.
- Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn, potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
- Close the lid, turn the valve to seal. Adjust pressure to high on manual setting for 10 minutes. Once cooked, quick-release pressure according to manufacturer’s instructions. Remove lid.
- Set to high sauté setting and bring to a boil. Stir in the cream. Whisk together cornstarch and milk and stir mixture into the soup. Stir frequently while simmering for about 4-5 minutes until thick and creamy.
- Use a potato masher to further thicken the chowder. Stir in salt and pepper to taste; add in the cheese; top with the remaining bacon; garnish with fresh chives or sliced green onions and serve.
Another recipe :
Ingredients
- 6 slices bacon, chopped
- 1 ½ lbs. boneless, skinless chicken thighs or chicken breast
- Kosher salt and ground black pepper, to taste
- 1 cup diced onion
- 1 cup fresh or frozen corn kernels
- ½ cup diced celery
- ½ cup peeled and diced carrots
- 1 russet potato (about 6 ounces), peeled and cubed
- 1 ½ teaspoons fresh thyme leaves (or ½ dried thyme)
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 (14.75 oz) can cream-style corn
- Optional garnish: chopped fresh parsley
Instructions
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- Fry bacon in a large skillet over medium-high heat until crisp. Remove bacon with a slotted spoon and set aside to use later as a garnish. Reserve bacon drippings in the skillet.
- Season chicken with salt and pepper on both sides.
- Add chicken breasts to the bacon drippings in the skillet and cook over medium-high heat, just until browned on both sides (about 3 minutes per side). The chicken does not need to be completely cooked through – it just needs to be browned on each side for flavor, since it will continue cooking in the slow cooker.
- Meanwhile, place onions, corn, celery, carrots, potato, and thyme in a slow cooker. Add browned chicken to the slow cooker. Pour chicken broth over top, cover, and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
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- Remove chicken from slow cooker and place on a cutting board.
- Using a handheld stick blender, puree about half of the soup in the slow cooker. If you don’t have a stick blender, you can carefully transfer about half of the soup to a regular blender or food processor and blend until it reaches desired consistency. You might have to do this in batches, depending on how large your blender is.
- Once the soup is pureed, chop or shred the chicken and stir the meat back into the soup in the slow cooker.
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- Stir in heavy cream, cream-style corn, and ¾ teaspoon salt. Continue cooking for about 5 more minutes, or until heated through. Taste and season with additional salt and pepper, if necessary.
- Divide chowder among individual bowls and garnish with reserved cooked bacon and chopped fresh parsley.
STORAGE
Properly stored in an airtight container, the chowder will last in the refrigerator for 3-4 days.
To Reheat: Place the chowder in a pot and warm over a low flame, just until heated through. Be careful not to let the soup boil.
CAN YOU FREEZE CHICKEN CORN CHOWDER?
I do not recommend freezing this corn chowder recipe, as the milk or cream will “break” or separate when thawed.
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