Chicken Bacon Corn Chowder (Slow Cooker or Instant Pot)

🧂 Ingredients

• 1 pound chicken thighs

  diced into 1-inch pieces
• 1 large yellow onion

  diced
• 2 carrots

  peeled, and diced
• 1 red pepper

  deseeded and diced
• 30 ounces corn kernels

  fresh, frozen or canned
• 15 ounces creamed corn

  canned
• 24 ounces red potatoes

  chopped into 1 ½ inch pieces
• 2 cups chicken broth
• 3 teaspoons garlic powder
• 1 ⅓ cup light reduced fat cream

  or heavy whipping cream
• 2 cups milk

  2% or full fat
• ¼ cup cornstarch
• 1 pinch salt

  I use about 3-4 teaspoons - adjust to your tastes
• ½ cup cheddar cheese

  shredded
• ½ cup mozzarella

  shredded
• ½ cup bacon

  diced, trimmed of fat
• 1 pinch cracked pepper

  to taste

Instructions

• 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 Use a potato masher to further thicken the chowder. Stir in salt and pepper to
  taste; add in the cheese; top with the bacon; garnish with fresh chives or
  sliced green onions and serve.
• 5 Cook bacon on high sauté setting until golden (about 6 minutes). Use a slotted
  spoon to transfer to paper towel-lined plate. Cook the chicken in the bacon fat
  on the same setting.
• 6 Add the diced onion, carrots, red peppers (capsicum), corn, creamed corn,
  potatoes, chicken broth, garlic powder and half of the bacon. Stir well.
• 7 Close the lid, turn the valve to seal. Adjust pressure to high on manual setting
  for 10 minutes. Once cooked, quick-release pressure according to manufacturer’s
  instructions. Remove lid.
• 8 Set to high sauté setting and bring to a boil. Stir in the cream. Whisk together
  cornstarch and milk and stir mixture into the soup. Stir frequently while
  simmering for about 4-5 minutes until thick and creamy. 
• 9 Use a potato masher to further thicken the chowder. Stir in salt and pepper to
  taste; add in the cheese; top with the remaining bacon; garnish with fresh
  chives or sliced green onions and serve.

Nutrition Info