Slow Cooker Chicken Corn Chowder
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
This dump, set and forget recipe incorporates Gerber’s CARE Certified boneless skinless chicken breasts and an entire bag of Heinen’s frozen super sweet white corn. Slow-cooked with lots of potatoes, aromatics and herbs and finished with a bit of heavy cream, the end result is hearty and heartwarming. Serve it topped with Heinen’s CARE Certified crispy bacon, cheddar and green onions for the ultimate winter soup.
Don’t be intimidated by this recipe’s long ingredient list! While this chowder calls for a number of fresh items and pantry staples, everything is tossed into the slow cooker after some minimal vegetable prep. You don’t even need to cut up the raw chicken breasts.
Slow Cooker Chicken Corn Chowder
Servings: 6
Ingredients
- 2 lbs. red potatoes, scrubbed and cut into small cubes
- 3 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- ½ large onion, finely chopped
- 2 Tbsp. minced garlic
- 14 oz. bag Heinen’s frozen super sweet white corn
- 32 oz. box Heinen’s low sodium chicken culinary stock
- 1 ½ tsp. Heinen's dried thyme
- ½ tsp. Heinen's dried rosemary
- 2 Heinen's bay leaves
- 2 tsp. kosher salt
- ½ tsp. black pepper
- 1 ¼ - 1 ½ lbs. Gerber's CARE certified boneless skinless chicken breasts
- 2 Tbsp. Heinen's unsalted butter, cubed
- 2 Tbsp. cornstarch, plus ¼ cup water
- ⅓ cup Heinen’s heavy whipping cream
- 8 oz. Heinen’s CARE Certified medium sliced bacon
- Heinen's shredded sharp cheddar cheese
- Green onions, sliced
Instructions
- In the crock of a large (6+ quart) slow cooker, add all of the ingredients from the potatoes through the black pepper.
- Stir well to combine, then nestle in the whole chicken breasts so they’re covered by the stock and vegetables.
- Top with the cubed butter. Cover and cook on high for 4 hours or low for 7-8 hours.
- Remove the bay leaves and chicken breasts from the slow cooker.
- Whisk together the cornstarch and 1/4 cup water. Stir into the soup, cover and continue to cook on low for 10 minutes.
- Cut or shred the chicken into bite-size pieces, then stir into the soup.
- Turn off the heat and stir in the cream. Season the soup to taste with additional salt and pepper.
- Prepare the bacon according to the package directions. Once crispy, chop into pieces.
- Serve the chowder topped with the bacon, cheese and green onions.
