Slow Cooker Chicken Corn Chowder Food

CROCK POT SOUTHWESTERN CORN CHOWDER WITH CHICKEN AND GREEN CHILES

Steps:

• Directly in your slow cooker insert, whisk together milk and cornstarch.
• Add corn, potatoes, onions, cream-style corn, salsa, black beans, green chiles, chili powder, garlic powder, salt, cumin, black pepper, and oregano. Stir to combine thoroughly.
• Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.
• Cook on low (6-8 hours), or on high (5 hours).
• Just before serving, use two forks to shred the chicken. Or, remove the chicken from the slow cooker onto a plate or cutting board and cut it into small cubes, and then return the chicken to chowder in the slow cooker.
• Serve chowder sprinkled with cilantro and cheese, if desired.

SLOW-COOKER CHICKEN-CORN CHOWDER

Steps:

• In slow cooker, mix all ingredients except whipping cream, cornstarch, salt and pepper, bacon and parsley.
• Cover; cook on High heat setting about 4 hours or on Low heat setting 8 hours.
• In small bowl, beat whipping cream and cornstarch with whisk until smooth. Stir into mixture in slow cooker. Cover; cook 15 minutes longer.
• Season chowder to taste with salt and pepper. Garnish individual bowls of chowder with parsley and bacon.

SLOW-COOKER STREET CORN & CHICKEN CHOWDER

Steps:

• Combine corn, chiles, garlic, cumin and 1 cup cheese in slow cooker sprayed with cooking spray; stir in chicken broth. Add chicken. Cover with lid.
• Cook on LOW 6 to 7 hrs. (or HIGH 3 to 4 hrs.).
• Transfer chicken thighs to shallow dish; pull into shreds with 2 forks. Set aside. Ladle about 2 cups chowder into blender; blend until smooth. Return to slow cooker along with the chicken and whipping cream; stir.
• Serve topped with sour cream and remaining cheese.

SLOW COOKER CHICKEN CORN CHOWDER

Steps:

• Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
• Add broth, thyme, parsley, pepper, and salt. Stir well.
• Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).
• Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
• Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

CLASSIC SLOW COOKER CORN CHOWDER

Steps:

• Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• Optional step: melt butter in skillet over medium to high heat until really hot and bubbly (or in multi cooker)
• Optional step: Sprinkle chicken lightly with salt and pepper
• Optional step: Place in skillet and let brown on each side for 2-3 minutes to get a golden crust
• Transfer to slow cooker
• Add corn
• Sprinkle chicken and corn with flour, onion powder, garlic powder and thyme and toss to coat evenly
• Slowly add broth while stirring so that it doesn't clump
• Cover and cook on high for 3-4 hours or low for 6-8
• Shred chicken with forks then stir in cream
• Taste and add salt as needed (start with 1/4 teaspoon and add more to taste, I used about 1 teaspoon)
• Return to high heat and let warm through for about 15 minutes
• Serve garnished with crumbled bacon and chives or as desired

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Serve soup immediately, topped with bacon and garnished with chives, if desired.

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• Season chicken with salt, pepper, and thyme.
• Melt butter in a skillet.
• Brown chicken pieces on both sides. Set aside.
• Add in onions, celery, and carrots to sweat briefly.
• Deglaze pan with white wine then allow to reduce completely.
• Dust the pan with flour. Roast the flour briefly.
• Whisk in milk and broth.
• Combine this sauce, chicken, and potatoes in slow cooker.
• Cook for 4 hours on low heat.

SLOW COOKER CHICKEN-CORN CHOWDER

Steps:

• 1. Mix all ingredient except bacon, instant potatoes,1/2 c. cream, or the cornstarch. Cover; cook on High heat setting about 4 hours or on low heat for 8 hours. In small bowl, beat 1/2 cup cream, cornstarch or the instant potatoes with a whisk until smooth. Stir mixture into slow cooker. Cover and cook 15 minutes longer. Season chowder to taste with pepper and salt. Garnish individual bowl of chowder with bacon.

CROCK POT CHICKEN CORN CHOWDER

Steps:

• 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, potato, and thyme in a slow cooker. Add browned chicken to the slow cooker. Pour chicken broth over top, cover, and cook on HIGH for 2-3 hours or on LOW for 4-6 hours.
• Remove chicken from slow cooker and place on a cutting board.
• Using a handheld stick blender, puree about half of the soup in the slow cooker. If you don't have a stick blender, you can carefully transfer about half of 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 stir the meat back into 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. Taste and season with additional salt and pepper, if necessary.
• Divide chowder among individual bowls and garnish with reserved cooked bacon and chopped fresh parsley.

SLOW COOKER CHICKEN CORN CHOWDER

Steps:

• Combine chicken, chicken broth, potatoes, green chiles, onion, and corn in slow cooker. Stir to combine, then cover and cook on low for 6 hours.
• Uncover slow cooker and use two forks to shred chicken.
• Stir in heavy cream, garlic powder, bacon, salt and pepper to taste, and cook another 15-20 minutes.
• Garnish with fresh parsley and cracked black pepper and serve hot.

CHICKEN CORN CHOWDER

Steps:

• Combine the chicken, potatoes, onion, 2 cups corn, garlic, salt, spices and chicken broth in a 6-quart slow cooker. Cover and cook on high for 3-4 hours or low for 5-6, or until the potatoes are very tender. I generally lay the chicken on top of everything as it makes it easier to shred them in the next step.
• Remove the chicken at this point and shred with two forks.
• While the chicken is removed, blend the soup with an immersion blender until creamy. If you don't have an immersion blender, carefully ladle the soup, in batches, into a blender and blend until smooth then return the blended mixture back to the slow cooker. Once the soup is fully blended and back in the slow-cooker, return the shredded chicken.
• Add the coconut cream, vinegar, light miso paste and the remaining 1 cup corn, stirring to combine. Bring the chowder back up to heat. Taste and add additional salt or vinegar to taste.
• Serve with cilantro, chopped scallions, green chilies and maybe some hot sauce if you like.

SLOW-COOKED CORN CHOWDER

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

SLOW COOKER CHICKEN CORN CHOWDER

Steps:

• Using a large skillet, cook bacon over medium-high heat until crispy; pat cooked bacon dry with paper towels and set aside.
• {Optional}: Drain most (but not all) of the bacon grease from the pan and add cubed chicken. Brown chicken for approximately 2-3 minutes, stirring often.
• Using a 6-quart slow cooker, add all remaining ingredients except for half-and-half and cornstarch (chicken, potatoes, onion, celery, corn, chicken stock, garlic, chili powder, cumin, salt, oregano, paprika and black pepper); stir until well combined.
• Cover and cook on low heat for 6-7 hours. (Note: Can be cooked on high for 3-4 hours.)
• Using a small bowl, whisk together the half-and-half and cornstarch. Add this mixture to the slow cooker; stir until well combined.
• Before serving, top with crumbled bacon and chopped green onions.

SLOW COOKER CHICKEN CORN CHOWDER

Steps:

• Chop the onion and celery, and dice the baby potatoes.
• Add the chopped veggies plus the shredded carrots and the corn (off the cob) into the crock pot.
• Sprinkle the garlic, oregano, thyme, salt, pepper and bay leaf on top of the veggies.
• Lay the chicken breasts on top.
• Pour in the chicken broth.
• Secure the lid of the crock pot and cook on low for 7 hours.
• Shred the chicken and return to the crock pot.
• In a cup, mix together the flour and half & half to form a thick paste.
• Pour the half & half paste into the crock pot and stir to combine.
• Allow to heat while you cook the bacon.
• Cook the bacon until crispy.
• Crumble the bacon.
• Serve the soup in bowls, topped with bacon and fresh chives.
• Enjoy!

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• In a large skillet, melt the butter over medium heat.
• Season the chicken thighs with salt and pepper, then coat them with the flour.
• Brown the chicken thighs on one side in the skillet, about 10 minutes.
• Add the onions, corn niblets, celery, carrots, potatoes, and thyme to the bottom of a 4 to 6 quart slow cooker.
• Place the chicken on top of the vegetables with the browned sides up.
• Pour the heavy cream, chicken broth, and cream-style corn over the chicken.
• Place the lid on the slow cooker and cook on high setting 4 hours, or low setting, 7 hours.
• Remove the chicken thighs to a cutting board and shred into pieces.
• Add the chicken back to the slow cooker and stir to combine.
• Serve the chowder in bowls and enjoy.

SLOW COOKER NEW ENGLAND CORN CHOWDER

Steps:

• Combine bacon, chicken, broth, carrots, onions, celery, half of the corn, potatoes in your slow cooker. Cover and cook on low for 4 hours or on high for 2 hours. Uncover, transfer chicken to a plate, and shred with two forks into chunks. Return to slow cooker.
• In a blender or food processor combine remaining corn and milk and blend until smooth. Add to slow cooker along with salt, pepper, paprika, garlic powder, and Italian seasoning.
• Cover and cook for 10 -15 minutes longer. Garnish with black pepper, grated parmesan cheese, and fresh basil or thyme and serve hot.

SPICY SLOW COOKER CORN CHOWDER

Steps:

• Combine potatoes, chicken broth, cream-style corn, whole-kernel corn, half-and-half, butter, bell peppers, onion, and black pepper in a slow cooker set to Low.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet, breaking it up with a spoon into small pieces, until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to remove cooked sausage to a bowl, draining as much fat as possible. Sprinkle sausage with flour and toss to coat. Add sausage to the slow cooker.
• Cover and cook on Low, stirring regularly, until vegetables are tender, about 4 hours.

SLOW COOKER CREAMY CHICKEN AND CORN CHOWDER

Steps:

• Add bacon, chicken, celery, onion, corn, cream style corn, and potatoes to the 6-quart slow cooker.
• Pour in the chicken broth and stir to be sure all ingredients are covered.
• Cover and cook on low for 7-8 hours.
• In the final 30 minutes of cook time, remove the lid and use a potato masher to lightly mash the potatoes.
• Stir in the contents of the Campbell's Condensed Cream of Chicken Soup.
• Cover and cook on low for an additional 30 minutes.
• Serve.

SLOW COOKER CORN CHOWDER

Steps:

• In a slow cooker, place potatoes, onions, ham, celery, carrots, red pepper, whole kernel corn, butter, and salt and pepper to taste.
• Add enough water to cover and the bouillon cubes.
• Cook on low setting for 8 to 9 hours and then stir in evaporated milk and cream corn.
• Cook for 30 minutes more.
• Add mashed potatoes flakes if you like a thicker chowder.
• Stir to blend well.

SLOW COOKER HAM AND CORN CHOWDER

Steps:

• Combine all ingredients into slow cooker. Stir to combine. Cook on high for 3-4 hours, or low for 6-8.
• Cook on high for 3-4 hours, or low for 6-8.
• 1 hour before serving, combine cornstarch slurry ingredients in small separate dish. Stir with fork to combine, ensuring no lumps are present. Add mixture to slow cooker and stir. Allow to cook & thicken for remaining hour of cooking.
• Serve and enjoy!

SLOW COOKER CORN CHOWDER

Steps:

• Spray the crock of a 4-quart slow cooker with Pam. Combine all ingredients in the crock-pot and stir well.
• Cover and cook on LOW for 6 to 7 hours.

EASY CROCK POT CHICKEN AND CORN CHOWDER

Steps:

• Gather the ingredients.
• Combine the cream soups, chicken broth, chicken, corn, bell pepper, chile, salt, thyme, and pepper in a 4- to 6-quart crock pot.
• Cover and cook on low for 4 to 5 hours.
• Add milk and cook for about 30 minutes longer, or until hot.
• Serve and enjoy!

SLOW COOKER CORN CHOWDER RECIPE

Steps:

• Begin by lining your Crockpot with these Slow Cooker liners. If you do not have Crockpot liners on hand, spray the Crock with non-stick spray.
• Scrub your potatoes using a good vegetable brush like this one. Then chop them into cubes about one inch in size. My recipe calls for leaving the skins on the potatoes but if you wish to peel them, go right ahead.
• Add the potatoes, onion, corn, chicken broth, and salt and pepper into the Crockpot. Stir to combine. Cover and cook on the high setting for 4 hours.
• Add the cornstarch and half and half into a medium-sized bowl and whisk together to combine well until there are no lumps.
• Pour the mixture into the soup in the Slow Cooker and stir well. Re-cover and continue to cook on high for about 30 minutes to an hour while the Crockpot corn chowder thickens.
• Garnish each bowl of your hearty chowder with green onions, crispy smoky bacon, and shredded cheddar cheese. Serve and enjoy!

SLOW COOKER CORN CHOWDER

Steps:

• Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside. Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately, sprinkled with bacon and garnished with chives, if desired.

NINJA FOODI CORN CHOWDER

Steps:

• Add in the bacon, celery, onion, frozen corn, cream-style corn, and potatoes into the pot of the Ninja Foodi.
• Continue adding the chicken broth and garlic salt, then stir well.
• Secure the pressure cooker lid of the Ninja Foodi and set the nozzle to SEAL.
• Cook on high manual pressure for 5 Minutes.
• Quick-release the pressure when the cooking time is up by moving the nozzle to VENT.
• Whisk in the cream of chicken and serve.
• If you prefer, you can also turn the function to saute and let it all warm up, and simmer together for a few minutes before serving.

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in a large skillet over medium-high heat. Drain and chop bacon. Set aside.
• Drain bacon grease, leaving 2 Tablespoons. Add carrots and celery, cook for 4 minutes, stirring occasionally.
• Add onion, leeks and garlic to carrots and celery, cook for 3 minutes, stirring occasionally.
• Add chicken broth, potatoes, corn, chicken, thyme, salt, pepper and half of the bacon. Stir until well blended. Place in slow cooker cookware.
• Cover slow cooker and cook on HIGH for 4 to 4 1/2 hours or LOW for 7 to 7 1/2 hours.
• During last 30 minutes, stir half and half and cornstarch until dissolved.
• Pour half and half mixture into chicken mixture, stirring until mixture thickens.