Ranch Chicken Corn Chowder (Slow Cooker)
This Chicken Corn Chowder is about to become a new easy family favorite! It’s comforting and hearty, loaded with everything delicious: chicken, potatoes, corn, carrots, broccoli, cheese and BACON! This Creamy Chicken Corn Chowder is kicked up a notch with a kiss of ranch seasoning so its extra flavorful and zippy – and made extra easy in the slow cooker without a roux or butter! You can never go wrong at dinner time with this easy, family friendly, satisfying Chicken Corn Chowder!
Servings Prep Time
6-8 10minutes
Cook Time
360minutes
Servings Prep Time
6-8 10minutes
Cook Time
360minutes
Flavor packed, EASY creamy, cheesy comforting Slow Cooker Bacon Ranch Chicken Chowder is the ultimate comfort soup with NO butter or cream but SO much flavor!! #broccolicheesesoup #chowder #potatosoup
Ingredients
  • 1pound chicken breasts or bone-in chicken thighs
  • 3cups broccoli floretschopped
  • 2cups cubed Yukon or red potatoes(about 1/2 cubes”)
  • 3 large carrots, sliced(about 2 cups+)
  • 115 oz. can sweet cornrinsed and drained
  • 15 oz. can can sweet creamed corn
  • 1/2 onion chopped
  • 4 garlic clovesminced
  • 6cups low sodium chicken stock
  • 2tablespoons dry ranch dressing seasoning mix
  • 1teaspoon salt
  • 1/2teaspoon pepper
  • 1/4 -1/2teaspoon red pepper flakes(optional)
  • 1/3cup flour
  • 4oz. Cream Cheesesoftened
  • 2cups milk (or half and half)(I use nonfat half and half)**
  • 1-2cups freshly grated sharp cheddar cheese
  • 8 strips baconcooked and crumbled
Garnish (optional)
  • 2 green onions, chopped
  • 4 strips bacon, cooked and crumbled
  • shredded sharp cheddar cheese
Instructions
  1. Add chicken to the bottom of a lightly greased 6qt. slow cooker followed by add all of the ingredients up to the four (do not add flour and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and potatoes and carrots are tender.
  2. Remove chicken and allow to rest 5 minutes before dicing or shredding.
  3. Meanwhile, add cream cheese, flour and half and half/milk to blender and liquefy until smooth. Stir cream cheese mixture into slow cooker and return diced/shredded chicken. Cover and cook on high for 30 minutes or until thickened.
  4. When ready to serve, stir in cheese, 1/2 cup at a time until melted. Stir in bacon. Taste and add additional salt, pepper, red pepper as desired.
  5. Garnish individual servings with green onions and additional bacon and cheese (optional).
Recipe Notes

*I prefer a little firmer broccoli so I leave my broccoli pieces a little larger then cut them into bite size pieces when the soup is done. **The higher the fat content, the creamier the soup.