Description

Craving a warm, hearty soup that’s perfect for family dinners or chilly days? What if you could toss ingredients into a slow cooker and have a creamy, flavorful chicken corn chowder ready in about 8 hours with just 25 minutes of prep? Slow Cooker Creamy Chicken & Corn Soup is your answer—a 5-star-rated dish from 15 reviews, ideal for weeknights, meal prep, or cozy gatherings.

Ingredients

Here’s the lineup for 12 cups (8-10 servings). Each ingredient plays a key role, with swaps for flexibility.

Bacon (4 strips): Adds smoky, savory depth. Sub: Turkey bacon or omit for vegetarian (add 1 tablespoon olive oil for sautéing).
Carrots (2 large, peeled, thinly sliced, just over 1 cup): Provide sweet crunch. Sub: Parsnips or baby carrots.
Celery (2-3 stalks, thinly sliced, about 1 cup): Adds crisp, earthy flavor. Sub: Fennel or green bell pepper.
Yellow onion (1/2 medium, diced, about 3/4 cup): Brings savory depth. Sub: White onion or shallots.
Garlic (3 cloves, minced): Enhances savory warmth. Sub: 3/4 teaspoon garlic powder.
Cream-style corn (14-ounce can): Creates creamy texture and sweet flavor. Sub: Blend 1 cup regular corn with 1/4 cup milk.
Corn (2 x 14-ounce cans, drained, or 3 cups frozen): Adds sweetness and texture. Sub: Fresh corn kernels.
Sweet potatoes (2 large, peeled, cubed, or regular potatoes): Provide hearty, creamy texture. Sub: Russet potatoes or turnips.
Boneless, skinless chicken breasts (3, cubed): Offer lean protein. Sub: Chicken thighs, tofu, or chickpeas for vegetarian.
Chicken broth (5 cups, 1200ml, reduced sodium): Forms the savory base. Sub: Vegetable broth or water with bouillon.
Fresh thyme (1 tablespoon): Adds earthy aroma. Sub: 1 teaspoon dried thyme.
Dried parsley flakes (2 teaspoons): Brings herby freshness. Sub: Fresh parsley (2 tablespoons) or dried oregano.
Salt (1 teaspoon): Enhances flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Whole milk (1 1/2 cups, 360ml): Creates creamy finish. Sub: Half-and-half, plant-based milk, or heavy cream.
Cornstarch (2 tablespoons): Thickens the soup. Sub: Arrowroot powder or 3 tablespoons flour.
Optional garnish: Fresh or dried parsley or bacon crumbles for flavor. Sub: Chives or green onions.

These ingredients are pantry-friendly and wholesome, creating a comforting, flavorful soup

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Instructions

Cook the bacon: In a large skillet over medium heat, cook 4 bacon strips until browned on both sides (about 5-7 minutes). Transfer to a paper towel-lined plate to cool, keeping the grease in the skillet. Once cool, crumble or chop into small pieces. Tip: Save some bacon crumbles for garnish.
Sauté the veggies: In the same skillet with bacon grease, add 2 sliced carrots, 2-3 sliced celery stalks, 1/2 diced onion, and 3 minced garlic cloves. Cook over medium heat, stirring, for 5 minutes until softened. Set aside. Tip: Stir frequently to avoid burning; add a splash of oil if grease is minimal.
Assemble the slow cooker: In a 5-quart or larger slow cooker, combine one 14-ounce can cream-style corn, two 14-ounce cans drained corn (or 3 cups frozen), 2 cubed sweet potatoes, 3 cubed chicken breasts, 5 cups chicken broth, 1 tablespoon fresh thyme, 2 teaspoons dried parsley, 1 teaspoon salt, 1 teaspoon pepper, and the sautéed veggies. Add the crumbled bacon (reserve some for garnish if desired). Stir to combine. Cover and cook on low for 6-7 hours. Tip: Ensure chicken is submerged for even cooking.
Thicken the soup: At the 6-7 hour mark, whisk 1 1/2 cups milk with 2 tablespoons cornstarch in a small bowl until smooth. Stir into the soup, cover, and cook on low for 1 more hour until thickened. Tip: Stir well to incorporate cornstarch evenly.
Serve: Ladle into bowls and garnish with optional parsley and reserved bacon crumbles. Tip: Serve immediately for the best texture and warmth.