Slow Cooker Chicken Bacon Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 cups chicken broth
- 1/2 cup shredded cheddar cheese
- 3 teaspoons garlic powder
- 1/2 cup shredded mozzarella
- 1 large yellow onion (diced)
- 1 can creamed corn
- 500 g | 1 pound chicken thighs, (diced into 1-inch piec
- 2 carrots (peeled, and diced)
- 1 red pepper ((capsicum), deseeded and diced)
- 3 cups fresh or frozen corn kernels (or 2 x 420g | 15-ou
- 24 ounces | 800g red potatoes, ((or 3-4 potatoes), chopped
- 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 diced bacon (trimmed of fat)
- cracked black pepper (to taste)
- Carbohydrate 19.0061900022926 g
- Cholesterol 253.734500005072 mg
- Fat 53.4857150016484 g
- Fiber 1.88507501220703 g
- Protein 66.1851925016332 g
- Saturated Fat 17.5681965842793 g
- Serving Size 1 1 Serving (647g)
- Sodium 561.495416686955 mg
- Sugar 17.1211149900856 g
- Trans Fat 4.47930283352506 g
- Calories 830 calories
Sear chicken in a skillet or pan over medium heat to brown all over (or in your 6-quart instant pot on 'sear/sauté' setting. Transfer chicken to your slow cooker or instant pot bowl. 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. For Instant Pot, set to Pressure Cook on Soup setting for 30 minutes. 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. Use a potato masher to make the chowder thicker. Stir in salt and pepper to taste; add in the cheese; top with the bacon; garnish with fresh chives and serve.
