Slow Cooker Corn Chowder is the perfect slow cooker soup, because it gets better the longer it goes. It’s packer full of sweet corn, potatoes, red pepper and plenty of sharp cheddar cheese.
It’s so thick and rich and creamy, it’s almost like a dip for your bread! And, it’s even better the next day which is great, because this recipe makes enough for leftovers.
There is no fuss whatsoever to making this chowder. Start by dicing your chicken, along with the peeled potatoes and red pepper. Toss them in the slow cooker.
Peel the onion and mince it finely, as well as the garlic and toss that in.
Any kind of corn can be used for this recipe; frozen or canned (drained) are both perfect. Even sliced right off the cob is a great way to use up some of that sweet corn. When I use corn sliced off the cob, I like to grill some of them on my iron skillet to give the kernels a nice color, and a little extra special flavor.
Once you have all that in the slow cooker, pour the stock and sherry in. The sherry is sort of optional… but it really is such a good flavor enhancer, so I’d recommend not cutting that corner. Then you can add the garlic and onion powders, salt and pepper and pinch of sugar and stir it so everything gets blended up.
Hold off on the cream, cornstarch and cheddar cheese until about 30 minutes before you plan on serving it. Dissolve the cornstarch in a little slurry of water just to ensure that it mixes in without clumping, add your cream, and fresh from the block grated sharp cheddar. Stir these all together, put the lid back on and let things thicken up for a half hour or so.
Serve with a nice, crusty bread for dipping, and extra cheese and diced red pepper for garnish!Print
Tender diced chicken breast, potatoes, red pepper and sweet corn in a cheesy, thick and creamy chowder; slow cooked for an easy dinner time meal
- 2 chicken breasts (diced into 1/2 inch cubes)
- 2 cups peeled, diced russet potatoes (about 3 small)
- 1 medium onion (peeled and minced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 3 cups sweet corn (fresh, frozen or canned (drained))
- 32 oz chicken stock
- 1/2 cup sherry
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp salt (less if using chicken broth instead of stock)
- 1/4 tsp black pepper
- 1/2 tsp sugar
- 3 tbsp corn starch (dissolved in a little water to get lumps out)
- 8 oz sharp cheddar cheese (grated)
- 1 cup heavy cream
- Dice chicken breast into half inch cubes and add to slow cooker.
- Peel potatoes and dice into 1/2 inch cubes and add those.
- Peel and mince onion and garlic and add.
- Remove stems, ribs and seeds and dice red bell pepper, add to slow cooker.
- Add corn. If using canned, drain first.
- Pour stock and sherry in.
- Add onion powder, garlic powder, salt and pepper, and sugar and stir to combine. (If using chicken BROTH over stock, you may need to reduce the salt; taste to check)
- Set cooker to low, and cook for a minimum of 6 hours, but preferrably 8 or more.
- A half hour before serving add dissolved cornstarch, shredded cheddar cheese and heavy cream. Stir and let finish thickening up.
- Serve with a side of crusty bread, extra sharp cheddar cheese, and extra minced red bell pepper for garnish.