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Slow Cooker Corn Chowder with Chicken

A hearty and delicious Slow Cooker Corn Chowder with Chicken and Bacon is an easy and healthy dinner recipe to warm you from the inside out!
Course Dinner
Cuisine American
Keyword corn chowder, corn chowder recipe, slow cooker soup recipe
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8 cups
Calories 248.9kcal
Author Blair


  • 6 slices bacon chopped
  • 1 ½ lbs. boneless, skinless chicken breasts
  • Salt and pepper
  • 1 cup diced onion
  • 1 cup fresh or frozen corn kernels
  • ½ cup diced celery
  • ½ cup diced carrots
  • 1 russet potato peeled and cubed
  • 1 ½ teaspoons dried thyme
  • 1 ½ cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 (14.75 oz) can cream-style corn
  • Fresh parsley for garnish


  • 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, potatoes and thyme in a slow cooker. Add browned chicken to the slow cooker. Pour chicken broth over top, cover, and cook on HIGH for 3-4 hours or on LOW for about 6-7 hours.
  • Remove chicken from slow cooker and place on a cutting board.
  • Using a handheld stick blender, puree the soup in the slow cooker until it reaches desired consistency. I like my soup pretty smooth, but with still a few small chunks of veggies. If you don’t have a stick blender, you can carefully transfer 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 return it to the soup in the slow cooker.
  • Stir in heavy cream, cream-style corn, and ¾ teaspoon salt. Continue cooking for about 5 more minutes, or until heated through.
  • Divide chowder among individual bowls and garnish with reserved cooked bacon and chopped fresh parsley.


  • This recipe has a fairly prominent thyme flavor. If you don't want a strong thyme taste, I suggest decreasing the amount of thyme in the recipe from 1 ½ teaspoons to just ½ teaspoon.
  • For an even lighter healthy corn chowder recipe, use fat free half-and-half in lieu of the heavy cream.
  • Make this Potato Corn Chowder recipe using either russet potatoes or sweet potatoes -- whichever you prefer!
  • Make a fresh corn chowder by using 1 cup of fresh corn kernels cut straight off the cob, or use frozen corn kernels for convenience!
  • Use a shortcut! If you don't want to spend the time browning your chicken or frying your bacon first, you can place the raw chicken directly in the bottom of the slow cooker. Add the vegetables, thyme and broth to the Crock Pot (as instructed in the recipe), along with 6 slices of chopped, cooked bacon. I buy pre-cooked bacon at the grocery store for an easy shortcut and then just toss it directly in the pot to cook with the rest of the soup. It flavors the broth nicely! Proceed with the rest of the cooking instructions according to the recipe below.


Serving: 1cup | Calories: 248.9kcal | Carbohydrates: 21.3g | Protein: 24g | Fat: 8.1g | Saturated Fat: 4.1g | Cholesterol: 73.6mg | Sodium: 603.6mg | Fiber: 2.2g | Sugar: 4.4g