Slow Cooker Light Chicken Corn Chowder
- Preparing Time: 25 minutes
- Total Time: 8 hours
- Served Person: 12
- 1 teaspoon salt
- 3 cloves garlic minced
- 2 tablespoons cornstarch
- 2 teaspoons dried parsley flakes
- 4 strips bacon
- 1 (14 ounce) can cream-style corn
- 2 large carrots peeled and thinly sliced (a little over 1
- 2-3 celery stalks thinly sliced (about 1 cup)
- 1/2 medium yellow onion diced (about 3/4 cup)
- 2 (14 ounce) cans corn drained (or use about 3 cups frozen)
- 2 large sweet potatoes peeled and cubed (or regular potatoes)
- 3 boneless skinless chicken breasts cubed
- 5 cups (1200ml) chicken broth (i use reduced sodium)
- 1 tablespoon freshâ thyme
- 1 teaspoonâ freshly ground black pepper
- 1 and 1/2 cups (360ml) whole milk
- optional:â fresh (or dried) parsley for garnish
- Carbohydrate 5.80319210783987 g
- Cholesterol 6.34666666666667 mg
- Fat 4.2287519195788 g
- Fiber 0.790476287934672 g
- Protein 1.55317105271421 g
- Saturated Fat 1.40665972438378 g
- Serving Size 1 1 Serving (38g)
- Sodium 90.2113893206107 mg
- Sugar 5.01271581990519 g
- Trans Fat 0.470518397102461 g
- Calories 67 calories
Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon. Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside. Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. (Here's one I own and love!) Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours. At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles. Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.
