Chicken Corn Chowder
Prep time
Cook time
Total time
Serves: 10
  • ¼ cup butter
  • 5 lbs. Russet potatoes, peeled then cubed
  • 3 large chicken breasts, cut in 1-inch pieces
  • ½ Tablespoon black pepper
  • 4 cups chicken broth
  • 2 (10 oz.) bags frozen corn
  • 1½ Tablespoons cornstarch + 2 Tablespoons water
  • 1½ pints heavy whipping cream
  • 5 slices bacon, cooked then chopped
  • 2 cups shredded cheddar cheese
  • 1 bunch green onions, sliced
  1. Cube butter then place in the bottom of a large (I use a 7 quart) greased crock pot. Wash and peel potatoes, then cube. Place potatoes and chicken pieces over butter. Season with black pepper. Pour in chicken broth and corn.
  2. Cover with lid and cook on low heat for 6 hours OR on high heat 4 hours.
  3. After time is up mix together cornstarch and water to create a slurry. Pour into crock pot. Then pour in the heavy whipping cream. Gently stir to combine everything. Cover with lid again and cook another 20 minutes or until chowder has thickened. Serve warm in individual bowls and garnish with bacon, cheese and green onion. Enjoy!
Nutrition Information
Serving size: 10 Calories: 692 Fat: 42g Saturated fat: 25g Unsaturated fat: 14g Carbohydrates: 59g Sugar: 4g Sodium: 521mg Fiber: 5g Protein: 25g Cholesterol: 160mg
Recipe by Life In The Lofthouse at