Slow Cooker Chicken Corn Chowder
- 6 slices bacon, chopped
- 1 ½ lbs. boneless, skinless chicken breasts
- Salt and pepper
- 1 cup diced onion
- 1 cup frozen corn kernels, thawed
- ½ cup diced celery
- ½ cup diced carrots
- 1 russet potato, peeled and cubed
- 1 1/2 teaspoons dried thyme
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 (14.75 oz.) can cream-style corn
- Fresh parsley, for garnish
- Fry bacon in a large skillet over medium-high heat until crisp. Remove bacon with a slotted spoon and set aside to use later as a garnish. Reserve bacon drippings in the skillet.
- Season chicken with salt and pepper on both sides.
- Add chicken breasts to the bacon drippings in the skillet and cook over medium-high heat, just until browned on both sides (about 3 minutes per side). The chicken does not need to be completely cooked through – it just needs to be browned on each side for flavor, since it will continue cooking in the slow cooker.
- Meanwhile, place onions, corn, celery, carrots, potatoes and thyme in a slow cooker. Add browned chicken to the slow cooker. Pour chicken broth over top, cover, and cook on HIGH for 3-4 hours or on LOW for about 6-7 hours.
- Remove chicken from slow cooker and place on a cutting board.
- Using a handheld stick blender, puree the soup in the slow cooker until it reaches desired consistency. I like my soup pretty smooth, but with still a few small chunks of veggies. If you don’t have a stick blender, you can carefully transfer the soup to a regular blender or food processor and blend until it reaches desired consistency. You might have to do this in batches, depending on how large your blender is.
- Once the soup is pureed, chop or shred the chicken and return it to the soup in the slow cooker.
- Stir in heavy cream, cream-style corn, and ¾ teaspoon salt. Continue cooking for about 5 more minutes, or until heated through.
- Divide chowder among individual bowls and garnish with reserved cooked bacon and chopped fresh parsley.
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