Chicken Bacon Corn Chowder with crispy bacon pieces and mozzarella cheese! As simple as throwing ingredients into a Slow Cooker or Instant Pot!
PREP:10 MINS COOK:3 HRS TOTAL:3 HRS 10 MINS
SERVES: 8 PEOPLE
INGREDIENTS
1 pound (500 g) chicken thighs, diced into 1-inch pieces
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:
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
Please keep in mind that this chowder will thicken a little more while it sits and cools to room temperature. Add a little broth, water or milk when re-heating.
NUTRITION Calories: 411kcal | Carbohydrates: 37g | Protein: 17g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 110mg | Sodium: 231mg | Potassium: 346mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3850IU | Vitamin C: 33.6mg | Calcium: 207mg | Iron: 1.7mg
THERE YOU GO!
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