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.
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!
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!
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!
- 3½ 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 ½ cup)
- 1 jalapeno, seeded and finely chopped
- 3 cloves garlic, minced
- ¼ cup bacon, cooked and crumbled (3-4 slices)
- 3 cups chicken, cooked and chopped (2-3 chicken breasts)
- 1½ cups frozen corn kernels
- 4 ounces (113g) cream cheese, softened
- 1 cup milk (I used 2%)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In the bowl of your crockpot, combine the chicken broth and flour, whisking until no lumps remain. Set aside.
- 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.
- 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.