So let’s see, I’m pretty sure I made my favorite Corn and Potato Chowder recipe about 17,000 times last winter and never once got tired of it or wished I had something different. But, when I got to thinking about it this year after having people ask me several times for a version with meat, I decided why not try something new after all! So I switched it up just a bit, left out the potatoes, added some chicken and made a few minor adjustments. Only problem? I like this version so much too! How will I ever decide which one to make for the rest of this chowder season?!?
And just to make sure I pleased all the meat lovers, do you see the bacon I crumbled on top there? You are so very welcome. I mean, technically it’s optional, but is bacon ever really optional?
Even better yet, on top of all this hearty, chicken and bacon packed chowder, I’m going to give you a bonus recipe! Because I can’t even think how you might eat chowder without biscuits, I’m going to share a simple recipe for making parmesan garlic drop biscuits that you can make in about 15 minutes.
One more thing to mention and then you can finally have the recipe:) It’s a little trick with the chicken that adds an extra step (you can skip it if you want, but try it at least once to see the difference). Melt a little butter and brown the chicken before adding to the slow cooker. Even though you are going to shred it later it just gives the chicken a great flavor/texture that makes the soup that much better. Want to make this step super easy with no extra clean-up? Use a multi-cooker that lets you brown the meat right in the slow cooker!!
- 1 tablespoon butter
- 1 pound thin sliced boneless skinless chicken breasts
- salt and pepper
- 16 oz frozen sweet corn kernels
- ¼ cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 4 cups vegetable broth
- 1 cup heavy cream (for later)
- salt (for later)
- 4 slices bacon, cooked crispy (for later), optional
- fresh chives for garnish, optional
- 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 ¼ 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
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 5 tablespoons butter
- 1 cup milk
- 1 cup shredded fresh parmesan cheese
- Preheat oven to 450 degrees
- Line baking sheet with parchment paper
- Sift 1¾ cups flour, baking powder, garlic powder and salt into bowl
- Chop butter and cut into flour mixture until crumbly
- Create a well and pour in milk
- Mix gently until just combined
- Mix in cheese until evenly distributed, being careful not to overmix
- Drop into 12 equal sized biscuits
- Bake 9-11 minutes until lightly browed
Slow Cooker Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. If you purchase a product through this link I will earn a small commission. As always, I only recommend products I use and love!
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