Creamy Crockpot Chicken Corn Chowder

Soup in the crockpot is one of the best meals.  It takes minutes to throw together, as long as you have some cooked meat on hand, and is the perfect warming meal on these cold winter nights.  This creamy crockpot chicken corn chowder is one of my favourites.

I’ve made this with both chicken and turkey (some of you may have some of that to get rid of right about now!), and it is amazing with either one.  As long as your meat is cooked – I tend to use leftover cooked meat for this soup – it literally takes about 10 minutes to chop and saute the veggies and toss it all in the crockpot.

Creamy Crockpot Chicken Corn Chowder - Bake.Eat.Repeat.

I made this for supper with some homemade bread last week on a day that brought about 2 feet of snow and a whole lot of cold!  It was the perfect meal for that kind of night – and since it’s still stupidly cold here, I may just be making it again soon!

The really nice thing about this chowder, is that it’s actually quite healthy.  I find that most creamy chowder style soups are quite heavy and not even remotely healthy.  But this one is mostly chicken stock and veggies, with some milk and a bit of cream cheese added at the end of the cooking time to provide it’s creaminess.  I suppose it’s not quite as healthy as a broth soup, but it’s more filling, so it’s fine for a full meal, which can’t really be said for all soups!

Creamy Crockpot Chicken Corn Chowder - Bake.Eat.Repeat.

This soup is also pretty adaptable, although let’s be honest, most soups are!  Swap out the bacon for ham, use turkey instead of chicken, add some cheddar cheese, swap in a different kind of vegetable.  I’ve tried a number of variations on this soup and have loved them all, but this is probably my favourite version.  Use what you have on hand though.

And if you don’t like spicy foods, don’t worry about the jalapeño!  Since the seeds are removed, it doesn’t add any heat to the soup, just flavour that you don’t want to lose.  Trust me!  And if you like things spicy, you could probably leave some of the seeds in.  Pretty sure that would be awesome, but since I have high hopes of my children actually eating the food I make for them, I haven’t tried that yet, as I know it would be a deal breaker!

Creamy Crockpot Chicken Corn Chowder - Bake.Eat.Repeat.

If you’re looking for something to do with some chicken (or Thanksgiving turkey!) leftovers, give this soup a try.  You won’t be disappointed!

What’s your favourite soup for cold winter nights?  Leave me a comment and let me know, it’s freezing and I need more soup recipes to try!

Creamy Crockpot Chicken Corn Chowder - Bake.Eat.Repeat.

Creamy Crockpot Chicken Corn Chowder

Yield: Serves 4-6

Note: This soup calls for cooked chicken so plan ahead. It's also amazing with leftover cooked turkey instead of chicken.

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Ingredients

3 1/2 cups (830mL) chicken broth
3 tablespoons flour
2 teaspoons olive oil
1 bell pepper (any colour, I used orange)
1 medium onion, finely chopped (about 1/2 cup)
1 jalapeno, seeded and finely chopped
3 cloves garlic, minced
1/4 cup bacon, cooked and crumbled (3-4 slices)
3 cups chicken, cooked and chopped (2-3 chicken breasts)
1 1/2 cups frozen corn kernels
4 ounces (113g) cream cheese, softened
1 cup milk (I used 2%)
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

  1. In the bowl of your crockpot, combine the chicken broth and flour, whisking until no lumps remain. Set aside.
  2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper, onion, jalapeno, and garlic and saute for 3-4 minutes until the veggies are softened. Remove from heat and add to the slow cooker. Stir in the cooked chicken, corn and bacon. Cover and cook on high for 3-4 hours.
  3. In a small bowl, whisk together the cream cheese and milk until combined. It may be a bit lumpy, if so you can heat it in the microwave for a minute or two and that should get rid of the lumps. Add this to the slow cooker, along with the salt and pepper and stir. Replace the lid and turn the heat down to low. Let cook for another 30 minutes. If you need to leave it longer before eating, just turn it down to keep warm at that point until you’re ready to eat.

Notes

Source: Adapted from Mel’s Kitchen Cafe .

http://bakeeatrepeat.ca/creamy-crockpot-chicken-corn-chowder-recipe/

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Comments

  1. Leah says

    I crockpot every dinner! Because of my work schedule ( I’m away from home from 7am-5:30), is it possible to cook it on low for that period of time with everything combined, including the cream cheese mixture. Between work and school kids, I like to have dinner ready when I walk in the door :) This looks amazing, by the way!

    • stacey says

      Thanks Leah! I think the soup would be fine to leave cooking on low for that amount of time – but I think you would want to wait until you got home to add the cream cheese mixture. I believe it might curdle and ruin the soup if you had it in there that long. You could definitely continue cooking for less then the 30 minutes after adding it when you get home, it’s just what makes it creamy. Stir it in when you get home and let it cook for 15 minutes more and it would be good I think.

    • stacey says

      Crushed fennel hey? Interesting, I’ll have to try it! I tend to go for creamy soups and chowders before broth based soups, but I’ll have to experiment a little more!

  2. says

    I love using my crock pot! It’s so easy and the food tastes delicious! I’ve never made a soup in there before, so I definitely have to change that after seeing this recipe. This chowder looks phenomenal, Stacey! Love how creamy it is! Pinned!

    • stacey says

      Thanks Gayle! Soup is such a great thing in the slow cooker, you can just let it sit however long you need to, I love it!

    • stacey says

      Thank you so much Dannii! The photography part is kind of hard sometimes, but I’m trying, so thank you for those kind words!

  3. says

    I love crockpot soups and especially the small in the house, while cooking! This soup looks creamy and thick, definitely a great choice for the cold weather. Will give it a try, soon!

  4. says

    Okay, I’ve already said before how much I looooove soup. This looks fantastic and I’m even more excited because it’s crock pot!! We ate all our turkey already, but we actually have some rotisserie chicken to use up! Thanks for sharing this! Stay warm up there!

    • stacey says

      Thanks Sarah! It was actually initially a stove top recipe, but I decided to try it in the crock pot and I liked it even more. And it’s way more convenient! I love my slow cooker! Trying to stay warm but kind of envying you down south in the sun right about now! Have to get out skiing or something to enjoy it!

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