Slow Cooker New England Chicken Chowder
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Creamylicious slow cooker New England chicken chowder is loaded with savory chicken, bacon, and veggie goodness all made in your crockpot for an easy, tasty dinner.
Soups and slow cookers were a match made in heaven. You’ll love Slow Cooker Beef Stroganoff Soup, Slow Cooker Chicken Pot Pie Soup, and Slow Cooker Tomato Basil Parmesan Tortellini Soup.
I really thought that our Summer was going to make a rebound, but it appears that the cooler weather here is officially here to stay. While I’m not quite ready for Winter, I’m definitely in a cozy soup mood and this Slow Cooker New England Chicken Chowder is hitting the spot this week.
To whip up this tasty soup, just add bacon, chicken, chicken broth, and veggies to your crockpot and set it to low for 4 hours or high for 2 hours. Your carrots and potatoes should be nice and tender and the chicken should be fully cooked through.
Remove the chicken from the crockpot and shred it with a couple of forks. Personally, I prefer larger pieces of chicken in the soup but shred to your own heart’s content. Return the chicken to the pot and combine corn and milk and blend until smooth.
Blending sweet yellow corn with Promised Land Whole Milk is what gives this soup its creamy, texture and rich flavor. I just might have to add this quick step to all of my corn chowder recipes from now on!
Stir that creamed corn back into the pot and let it heat up for another 10 minutes or so, then serve with grated parmesan cheese, black pepper, and fresh basil. Let your slow cooker do the work and enjoy a delicious dinner with minimal prep! This soup is so easy to make and has incredible flavors you’ll crave all season long.
What people are saying about this Slow Cooker New England Corn Chowder
“Excellent! This is a great main course!” – Suzanne
“Really good 🙂 Just made it. My crockpot cooked it on low for about 6 hours.” – Vita
Slow Cooker New England Corn Chowder
Ingredients
- 4 slices bacon, chopped and cooked til crisp
- 2 boneless skinless chicken breasts
- 3 cups chicken broth
- ½ cup whole milk
- ½ cup chopped or sliced carrots
- ½ yellow or white onion, diced
- 2 celery stalks, chopped
- 2 cans yellow corn, drained
- 1 pound baby red potatoes, quartered
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- fresh basil or thyme, for garnish
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What are the carbs,fats and protein and serving size? It looks delicious.
I don’t have that information on hand- but you could try using MyFitnessPal. They have a tool where you can input any recipe URL into it and it will generate all the nutritional information for you.
Tried Fitness Pal to calculate nutritional information. The link is too long. I shortened it using Bit.ly and it still did not find the recipe. A recipe is incomplete without this vital information. Will not be trying.
Hi-any recommendation for a substitute for the corn. I can’t eat corn. ThaNks!
You can just leave it out or replace it with something else you enjoy!
should we cook the chicken prior? what do you think about the scum?
No, you do not need to cook the chicken prior. The recipe is written to have raw chicken added and cooked in the slow cooker.
So I was in a hurry and made the recipe on stovetop instead of slow cooker. I cooked my bacon and then seared/cooked my chicken breasts in the bacon grease with a little salt and pepper, then chopped it up and added it to the veggies that had been cooking. It worked beautifully and added some great flavor.
Is there a way to cook this in an instant pot (and use the pressure cook setting?)
Hi Maddy! I haven’t done this myself so I can’t say for sure- but I definitely think it can be done!
What are the nutritional facts for this Recipe? For like tracking macros?
I recommend that you use MyFitnessPal. They have a great tool where you can input any recipe URL into and it will generate any nutritional information that you need 🙂
This soup is delicious! Ive made it several times and its our favorite of all the soups I make. Ive added smoked sauSage and shrimp sometimes for a change of pace Thanks for a great soup!
Best compliment to hear!! Thanks, Renee! It sounds so delicious with added smoked sausage and shrimp!! Definitely going to try that next time 🙂
THis looked really good, but it was very bland. I used at least twice the amount of seasonings from the recipe and it still had very little flavor. Also the cooking time of 2 hours on high is completely wrong. none of the vegetables were cooked soft enough.
Sorry to hear that you weren’t completely satisfied with this recipe 🙂
I see in the picture that there are cherry tomatoes in the soup, but I do not see it listed in the ingredients. How many should I use?
Hi Emily- what you are seeing are actually the chopped carrots. There are no cherry tomatoes in this recipe!
Slow Cooker New England Corn Chowder
how many potatoes do I need for this recipe you have a mistake in the recipe
Really good 🙂 Just made it. I used 3 cups of bone broth for added health benefits…and it took longer for my 2 large chicken breasts plus potatoes to cook. My crockpot cooked it on low for about 6 hours.