Slow Cooker Creamy Chicken and Corn Chowder


  • 10 slices bacon, cut into 1-inch pieces
  • 3 medium carrots, peeled and sliced
  • 2 celery ribs, sliced
  • 1 medium onion, chopped
  • 1 leek, cleaned and sliced
  • 2 garlic cloves, minced
  • 3 cans (14.5 oz. each) chicken broth
  • 4 small red potatoes, cut into 1-inch cubes
  • 1 bag (16 oz.) frozen corn kernels
  • 3 boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1 cup half and half
  • 1/4 cup cornstarch


  1. Cook bacon in a large skillet over medium-high heat. Drain and chop bacon. Set aside.
  2. Drain bacon grease, leaving 2 Tablespoons in skillet. Add carrots and celery, cook for 4 minutes, stirring occasionally.
  3. Add onion, leeks and garlic to carrots and celery, cook for 3 minutes, stirring occasionally.
  4. Add chicken broth, potatoes, corn, chicken, thyme, salt, pepper and half of the bacon. Stir until well blended. Place in slow cooker crock.
  5. Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
  6. During last 30 minutes, in a medium bowl, stir half and half and cornstarch until cornstarch is dissolved.
  7. Pour half and half mixture into chicken mixture, stirring until mixture thickens.

Serves: 6-8

TEST KITCHEN TIP: If you have a slow cooker with stove-top safe cookware, substitute the cookware for the skillet in the directions above. After browning or sautéing, place cookware in base, cover and cook as directed in recipe.




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