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Chicken and Sweet Corn Chowder

Chicken and Sweet Corn Chowder

With Bacon and Bell Pepper

In my last (pressure cooking) book I had a recipe for a corn soup that was so good that I knew I wanted to expand upon it and turn it into a chowder worthy of a full meal.  This recipe is not only creamier and thicker than my previous recipe, but adds chicken and bacon to make this a true entrée.

1 pound boneless, skinless chicken breasts, cubed
2 tablespoons all-purpose flour
Salt and pepper to taste
3 slices bacon, chopped
1 small yellow onion, diced
1/2 cup diced red bell pepper
24 ounces frozen corn kernels
1 cup chicken stock or broth
2 (12-ounce) cans evaporated milk
2 tablespoons butter or margarine
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried thyme
3 tablespoons cornstarch

Toss the cubed chicken breasts in flour that has been generously seasoned with salt and pepper.

Place bacon in a skillet over medium-high heat, and cook until it fully greases the pan.  Add floured chicken, and brown both the chicken and bacon, about 5 minutes.  (You can also do this right in the crock of many modern slow cookers by using the cooker’s browning function.)

Transfer chicken and bacon to a slow cooker and top with all remaining ingredients, except cornstarch.

Set the cooker to LOW, cover, and let cook 6 hours.

Set cooker to HIGH, whisk cornstarch into 3 tablespoons of water and add to the chowder.  Let cook 1 additional hour or until thickened.

Helpful Hint
For an even heartier chowder you can add 2 chopped potatoes in Step 3.





This and other great recipes can be found in Bob Warden's Favorite Slow Cooker Recipes:

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