Q1: What is the difference between this soup and a chicken corn chowder?

The terms are often used interchangeably! A chowder is traditionally a very thick, rich, and chunky soup that is thickened with a roux and contains potatoes and cream. Because this soup is thick, creamy, and contains potatoes, it is very, very similar to a classic chicken and corn chowder.

Q2: How do I keep my creamy soup from curdling or separating?

The secret is the cornstarch slurry ! By adding the milk and the thickener at the very end of the long cooking process, and only cooking it for a short time, you are preventing the dairy from being exposed to high heat for too long, which is what can sometimes cause it to curdle or separate.

Q3: Can I really put raw chicken directly into the slow cooker?

Yes, you absolutely can! The slow cooker is a fantastic tool for cooking chicken. As it cooks low and slow in the flavorful liquid for several hours, it becomes incredibly tender, juicy, and very easy to shred or break apart with a spoon right in the pot.

Q4: Can I freeze this soup?

Yes, this soup freezes beautifully, even with the dairy in it. The cornstarch helps to stabilize the sauce. Let the soup cool completely, and then you can store it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.

Q5: Can I use regular potatoes instead of sweet potatoes?

Of course! If you don't have sweet potatoes or prefer a more classic, savory flavor, you can substitute them with an equal amount of peeled and cubed Yukon Gold or Russet potatoes

The Best Cozy & Creamy Slow Cooker Chicken and Corn Soup

A hearty and creamy chicken and corn soup prepared in the slow cooker. The recipe builds a rich flavor base by first cooking bacon and then sautéing carrots, celery, and onions in the rendered fat. The soup features cubed chicken breast, sweet potatoes, and three types of corn (creamed, whole kernel, and corn), all slow-cooked in a seasoned chicken broth. In the final hour, the soup is enriched and thickened with a milk and cornstarch slurry, resulting in a complete and comforting one-pot meal.

Author: Grace
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Yield: 6-8 servings
Category: Soup
Method: Slow Cooking, Sautéing
Cuisine: American
Diet: Gluten Free

Ingredients

4 strips bacon
2 large carrots, peeled and thinly sliced
2–3 celery stalks, thinly sliced
1/2 medium yellow onion, diced
3 cloves garlic, minced
1 (14 ounce) can cream-style corn
2 (14 ounce) cans whole kernel corn, drained (or 3 cups frozen)
2 large sweet potatoes, peeled and cubed
3 boneless skinless chicken breasts, cubed
5 cups chicken broth
1 Tablespoon fresh thyme
2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 and 1/2 cups whole milk
2 Tablespoons cornstarch
Optional for garnish: fresh parsley and reserved bacon crumbles

Instructions

In a large skillet over medium heat, cook the bacon until browned. Transfer the bacon strips to a paper-towel-lined plate to cool, then crumble or chop. Reserve the bacon grease in the skillet.
Add the carrots, celery, onions, and garlic to the skillet with the bacon grease. Cook over medium heat for about 5 minutes, until the vegetables have softened.
Place the creamed corn, whole kernel corn, sweet potatoes, cubed chicken, chicken broth, thyme, parsley, salt, and pepper into a 5-quart or larger slow cooker.
Add the sautéed vegetables and most of the crumbled bacon (reserving some for garnish if desired).
Stir everything together, cover with the lid, and cook on LOW for 6-7 hours.
In a small bowl, whisk the cornstarch and milk together to create a slurry. Pour the slurry into the soup and stir to combine.
Cover the slow cooker again and cook on LOW for 1 more hour to allow the soup to thicken.
Serve the soup warm, garnished with fresh parsley and any leftover bacon crumbles.

Notes

Sautéing the vegetables in the rendered bacon fat is a key step that adds a deep, savory flavor to the soup base.
The soup is thickened at the end of the cooking process with a cornstarch and milk slurry, which gives it a creamy texture without being overly heavy.
Leftovers can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.

Find it online: https://www.eatswithsoul.com/slow-cooker-chicken-and-corn-soup/