Chicken Bacon Corn Chowder
(Slow Cooker or Instant Pot)
Chicken
Bacon Corn Chowder with crispy bacon pieces and mozzarella cheese! As simple as
throwing ingredients into a Slow Cooker or Instant Pot!
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:
1. Sear chicken in a skillet or pan over medium heat to
brown all over, then transfer chicken to a 6qt slow cooker bowl.
2. 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.
3. 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.
4. ……………………………………..
5. ………………………………………………..
Full instructions: Click here
