Slow Cooker Chicken Corn Soup
Slow cooker chicken & corn soup is the perfect blend of comforting chicken soup and creamy corn chowder. This recipe makes a hearty dinner for the family with plenty of leftovers for the week.
6
Equipment
Ingredients
- 1 lb Chicken Breasts boneless
- 3 strips Bacon cooked crispy
- 2 whole Bay Leaves
- 3 whole Carrots peeled & diced
- 1 clove Garlic grated
- 3 whole Medium Yukon Gold Potatoes diced
- 1 whole Leek sliced
- Handful of Chives chopped
- Handful of Parsley chopped
- 2 cans Creamed Corn
- 1 can Green Chiles diced
- 4 cups Chicken Bone Broth
- Dash Kosher Salt
- 1 tsp Black Pepper
- 2 cups Half & Half
Garnish
- Chopped Bacon
- Chopped Chives
- Cracked Black Pepper
Instructions
- Add the chicken breasts to the bottom of the slow cooker. Then add peeled & diced carrots, thinly sliced leeks, potatoes cut into about 1" sized pieces (I left the skin on), and the minced garlic.
- Drain the can of green chiles, and add the drained chiles to the slow cooker along with the 2 cans of creamed corn.
- Pour the chicken broth into the slow cooker. Throw in the bay leaves, then cover the slow cooker and cook on low for 5-6 hours (until the chicken is fully cooked).
- Once the chicken is cooked, shred the chicken with two forks (either in the soup or remove to shred and add back to slower cooker).
- Add the half & half, cooked bacon, parsley, chives, and salt & pepper (to taste) to the soup. Cook on low for another 20 minutes.
- Serve hot.
Notes
- Use boneless, skinless chicken breasts or thighs for tenderness and ease of shredding.
- Fresh or frozen corn both work well in this recipe. If using fresh corn, scrape the kernels off the cob for the best flavor. If using frozen, avoid thawing beforehand.
- Adjust the ratio of heavy cream and milk according to your preference. For a richer soup, increase the cream; for a lighter version, reduce it.
- Use two forks to easily shred the cooked chicken. It should be tender enough to break apart easily.
- If you have leftovers, store the soup in an airtight container in the refrigerator. When reheating, do so gently over low heat to avoid curdling the cream.
- This soup can be frozen, but be aware that the texture of the dairy-based soup might change slightly upon thawing and reheating.
Nutrition
Calories: 411kcal
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