Slow Cooker Chicken Corn Chowder

Name: Slow Cooker Chicken Corn Chowder
Prep time: 30 min
Cook time: 6 h 30 min
Total time: 7 h
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz (227 g) thick-cut bacon, cut crosswise into ½-inch pieces; 1 cup (150 g) yellow onion, finely diced (about 1 medium onion); 2 ribs (120 g) celery, finely diced; 3 cloves (12 g) garlic cloves, minced; 1½ lb (680 g) Yukon gold potatoes, peeled if desired, cut into ½-inch cubes; 1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat (2 large breasts, left whole); 3 cups (450 g) frozen sweet corn kernels, no need to thaw; 4 cups (950 ml) low-sodium chicken broth; 1 tsp (2½ g) smoked paprika; 1 tsp (1 g) dried thyme; ½ tsp (1.2 g) black pepper, freshly ground; ½ tsp (3 g) kosher salt, plus more to taste at the end; 8 oz (227 g) full-fat cream cheese, softened to room temperature, cut into ½-inch cubes; 1 cup (240 ml) half-and-half, at room temperature or cool (not ice cold); 3 scallions (45 g) scallions, thinly sliced; ½ cup (56 g) sharp cheddar cheese, shredded (optional)

From the MyKitchenBank Kitchen

Tender shredded chicken, sweet corn, and creamy Yukon gold potatoes simmer all day in a smoky bacon broth, then get finished with cream cheese and half-and-half for a thick, velvety chowder with almost no hands-on work.

Prep: 30 min
Cook: 6 hr 30 min
Wait: 10 min
Total: 7 hr 10 min
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

8 oz (227 g) thick-cut bacon, cut crosswise into ½-inch pieces
1 cup (150 g) yellow onion, finely diced (about 1 medium onion)
2 ribs (120 g) celery, finely diced
3 cloves (12 g) garlic cloves, minced
1½ lb (680 g) Yukon gold potatoes, peeled if desired, cut into ½-inch cubes
1½ lb (680 g) boneless, skinless chicken breasts, trimmed of excess fat (2 large breasts, left whole)
3 cups (450 g) frozen sweet corn kernels, no need to thaw
4 cups (950 ml) low-sodium chicken broth
1 tsp (2.5 g) smoked paprika
1 tsp (1 g) dried thyme
½ tsp (1.2 g) black pepper, freshly ground
½ tsp (3 g) kosher salt, plus more to taste at the end
8 oz (227 g) full-fat cream cheese, softened to room temperature, cut into ½-inch cubes
1 cup (240 ml) half-and-half, at room temperature or cool (not ice cold)
For serving
3 scallions (45 g) scallions, thinly sliced
½ cup (56 g) sharp cheddar cheese, shredded (optional)

Equipment (6)

6-quart (5.5 L) slow cooker
12-inch (30 cm) skillet
Cutting board and sharp knife
Two forks or tongs for shredding
Instant-read thermometer
Large spoon or whisk

Steps

Before you start

Plan on 6 hours on LOW (or 3½–4 hours on HIGH) in the slow cooker, plus about 45 minutes of prep and finishing.
Set the cream cheese out on the counter about 30 minutes before you need it so it is soft and melts smoothly. Cut it into ½-inch cubes just before using.
Use low-sodium chicken broth. The bacon and cream cheese are already salty, so you will season at the end.
Use a 6-quart (5.5 L) slow cooker. A smaller one will be too full to stir safely.

1
Prep the vegetables
- Dice the onion and celery into ¼-inch pieces, mince the garlic, and cut the potatoes into ½-inch cubes so they cook at the same rate.
- Trim any visible fat from the chicken breasts.
- Chop the bacon into ½-inch pieces and slice the scallions, keeping the scallions in the fridge for serving.
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Ready when: Potato cubes are all about the same size, roughly ½ inch.
Tip: Cutting the potatoes too small makes them turn to mush over 6 hours. Keep them at ½ inch.
2
Crisp the bacon
- Put the chopped bacon in a cold 12-inch skillet and set over medium heat.
- Cook, stirring occasionally, for 8–10 minutes.
- Lift the bacon out with a slotted spoon onto a paper towel-lined plate.
- Pour off all but 1 tablespoon of the fat, leaving the skillet on the heat.
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Ready when: Bacon pieces are deeply browned and crisp, with the fat rendered out.
Tip: Starting the bacon in a cold pan renders the fat gently so it crisps without burning.
3
Soften the aromatics
- In the same skillet with the 1 tablespoon bacon fat, cook the onion and celery over medium heat, stirring often, for 4 minutes.
- Add the garlic and cook 1 minute more, stirring constantly.
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Ready when: Onion looks translucent and soft, and the garlic smells fragrant but is not browned.
Tip: Don't brown the garlic. Browned garlic turns bitter in a long cook.
4
Load the slow cooker
- Spread the potatoes across the bottom of a 6-quart slow cooker.
- Scrape in the onion mixture, then add half of the crisp bacon (about ½ cup).
- Cover and refrigerate the other half for topping.
- Sprinkle the paprika, thyme, pepper, and salt over the vegetables.
- Nestle the whole chicken breasts on top, pour the corn over them, and pour in the broth.
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Ready when: Chicken is mostly submerged and the pot is no more than about three-quarters full.
Tip: Keep the chicken on top of the potatoes so the thickest part is surrounded by hot liquid and cooks evenly.
5
Slow cook
- Cover and cook on LOW for 6 hours (or HIGH for 3½–4 hours).
- Don't lift the lid during the first 5 hours on LOW, since each peek adds about 15 minutes of cooking time.
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Ready when: A potato cube crushes easily when pressed with a spoon, and an instant-read thermometer in the thickest part of the chicken reads 165°F (74°C).
Tip: If the chicken is not at 165°F (74°C) yet, re-cover and cook on HIGH for 20 more minutes and check again.
6
Shred the chicken
- Lift the chicken breasts onto a cutting board.
- Shred them with two forks into bite-size pieces, then return the meat to the slow cooker.
- Discard any bits of gristle you notice.
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Ready when: Chicken pulls apart easily with no resistance and is white throughout with no pink.
Tip: Shred while the chicken is hot. It pulls apart much more easily than when cooled.
7
Melt in the cream cheese
- Turn the slow cooker to HIGH.
- Add the cream cheese cubes and half-and-half.
- Stir gently for 1 minute, then cover and cook 15 minutes.
- Stir well with a whisk or large spoon until no white streaks of cream cheese remain.
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Ready when: Chowder looks creamy and uniform, with no visible lumps of cream cheese.
Tip: Soft, cubed cream cheese melts smoothly. If it is still cold and firm, the chowder may stay a bit lumpy, so whisk firmly.
8
Thicken and season
- Press a few potato cubes against the side of the cooker with the back of a spoon and stir them in to thicken the broth.
- Taste and add more salt and pepper as needed.
- Turn the slow cooker to LOW or WARM, cover, and let rest 10 minutes.
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Ready when: Chowder coats the back of a spoon and holds a brief trail when you drag a spoon through it.
Tip: Add salt only now. Bacon and cream cheese vary a lot in saltiness.
9
Serve
- Ladle the chowder into warmed bowls.
- Top each with the reserved crisp bacon, sliced scallions, and shredded cheddar if using.
- Serve hot.
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Tip: Add the bacon at the table so it stays crisp.

Good to know

Tips

Keep the lid on. Each lift loses heat and adds about 15 minutes to the cook time.
For a thicker chowder, mash a few more potato cubes, or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and cook on HIGH 10 minutes.
Don't add the dairy at the start. Long cooking can make it separate and look curdled.
A pinch of cayenne or a few dashes of hot sauce at the end adds gentle heat.

Make ahead

"Cook through step 6 up to 2 days ahead, cool, and refrigerate the chowder base with the shredded chicken. Reheat gently on the stove or in the slow cooker on LOW until steaming, then stir in the cream cheese and half-and-half (step 7) before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: dairy and potatoes can turn grainy, so for best results freeze the base without the cream cheese and half-and-half for up to 2 months, then thaw overnight. Reheat on the stove over medium-low heat, stirring often, until steaming (165°F/74°C). Add a splash of broth or milk if it has thickened."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Same weight. Thighs are more forgiving and stay juicy, and they still need to reach 165°F (74°C).
half-and-half → whole milk. Gives a slightly lighter chowder. Use the same amount and stir it in gently.
frozen sweet corn kernels → fresh corn kernels from 4 ears or drained canned corn. Use 3 cups (450 g). Canned corn is already cooked, so it can be added with the cream cheese in step 7.
Yukon gold potatoes → red potatoes. Hold their shape well, though the chowder will be slightly less creamy.