Slow-cooker chicken and corn chowder

Prep time
Cook time

Chef Claire Allen’s chowder is even better the next day.


  • 4 chicken breasts, chopped
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 1 red pepper, diced
  • ½ cup crispy bacon, diced
  • 1 tbsp garlic
  • 420g can of corn kernels
  • 420g can of creamed corn
  • 500g potatoes, chopped into quarters
  • 2 cups chicken stock
  • 3 tbsp Worcestershire sauce
  • 3 tsp garlic powder
  • 1½ cup cream
  • ¼ cup corn starch
  • 2 cups milk
  • 1 cup shredded Cheddar cheese
  • fresh chives or sliced green onions to serve
  • salt and pepper


  • Sear the chicken in a pan over medium-high heat.
  • Add garlic, onion, carrots, and red peppers, and fry.
  • Fry the diced bacon until crispy and set aside.
  • Tip the chicken and vegetables from the pan into the slow cooker.
  • Add the corn kernels, creamed corn, potatoes, chicken stock, Worcestershire sauce, garlic powder, salt, and pepper.
  • Stir and cover with the slow cooker’s lid.
  • Cook on high for 3-4 hours or on low for 6-8 hours.
  • Stir in the cream when the potatoes are tender and the chicken is falling apart (about 45 minutes before the end of the cooking time).
  • Whisk together the corn starch and milk, and stir into the pot.
  • Cover and allow to thicken on the high heat setting.
  • Use a potato masher to further thicken the chowder.
  • Stir in salt and pepper to taste. Add in the cheese and top with the bacon.
  • Garnish with fresh chives or sliced green onions, and serve.