Thick and creamy Chicken Corn Chowder with crispy bacon, chicken, potatoes, cheddar and mozzarella! Set it and forget it in a slow cooker or Instant Pot.
Our chicken corn chowder has so much flavour, you’ll be going back for seconds and thirds. Much like our French Onion Soup , this will become your go-to comfort dish, perfectly paired with a slice of buttered Artisan Bread !
CHICKEN CORN CHOWDER
What we believe sets this chowder apart from most is the addition of potatoes, which is what gives this soup a thick, creaminess without the addition of heavy cream. Of course, you can add cream for an even creamier flavour, but it’s not needed. Corn chowder can be made with fresh, frozen or canned corn.
Following in the footsteps of our creamy Corn Casserole and Corn On The Cob With Garlic Butter , this chowder, was the natural next step and the perfect way to make the most of corn season.
WHAT IS CHICKEN CORN CHOWDER?
Corn Chowder is a thick and creamy bowl of soup with chunky ingredients throughout. We like to use creamed corn in our chowder to add to the depth of flavour and creaminess of the soup.
HOW TO MAKE CHICKEN CORN CHOWDER
First you will sauté your chicken to get it golden and crispy. If using a slow cooker, do this in a separate pan (if your cooker doesn’t have a ‘sear’ function). For Instant Pots, sear in the pot before setting it to pressure cook. One pot to wash and no pans or skillets! After that, throw most of the ingredients in to continue cooking until the potatoes are fork-tender.
As soon as your chicken corn chowder is ready, fry some bacon until it’s crispy.
Sprinkle it over the top with chives and extra fresh corn, and dinner, thanks to your Slow Cooker or Instant Pot , is served.
WHAT TO SERVE WITH CHICKEN CORN CHOWDER
The perfect dipping bread to pair with chicken corn chowder is our Easy Cheesy Garlic Bread , or even our no-knead artisan bread . A warm, Soft Dinner Roll filled with a generous amount of butter would also go down a treat!
TIPS
- For fresh corn, you will need four ears of corn.
- If using frozen corn, make sure the corn is thawed.
- For canned corn, drain and rinse before adding to the chowder.
More slow cooker recipes:
Crispy Slow Cooker Carnitas (Mexican Pulled Pork) Slow Cooked Balsamic Pot Roast Slow Cooker Beef & Sweet Potato Stew
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IngredientsUSMetric1x2x3x
- ▢ 1 pound chicken thighs diced into 1-inch pieces
- ▢ 1 large yellow onion diced
- ▢ 2 carrots peeled, and diced
- ▢ 1 red pepper deseeded and diced
- ▢ 30 ounces corn kernels fresh, frozen or canned
- ▢ 15 ounces creamed corn canned
- ▢ 24 ounces 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
- ▢ 1 pinch salt I use about 3-4 teaspoons - adjust to your tastes
- ▢ 1/2 cup cheddar cheese shredded
- ▢ 1/2 cup mozzarella shredded
- ▢ 1/2 cup bacon diced, trimmed of fat
- ▢ 1 pinch cracked pepper to taste
Instructions
For Slow Cooker:
- 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.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Bacon Corn Chowder (Slow Cooker or Instant Pot)
Ingredients
- 1 pound chicken thighs diced into 1-inch pieces
- 1 large yellow onion diced
- 2 carrots peeled, and diced
- 1 red pepper deseeded and diced
- 30 ounces corn kernels fresh, frozen or canned
- 15 ounces creamed corn canned
- 24 ounces 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
- 1 pinch salt I use about 3-4 teaspoons - adjust to your tastes
- 1/2 cup cheddar cheese shredded
- 1/2 cup mozzarella shredded
- 1/2 cup bacon diced, trimmed of fat
- 1 pinch cracked pepper to taste
Instructions
For Slow Cooker:
- 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.
- 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.
Notes
Nutrition
Thank You! https://cafedelites.com/slow-cooker-chicken-bacon-corn-chowder-recipe/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
