This thick and hearty chicken and corn soup comes together easily in your slow cooker, for a simple and delicious dinner you can set and forget. Serve it with some crackers or bread to mop up every last drop of this tasty meal!
Ingredients
Method
Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion, bacon, celery, thyme and bay leaves, stirring, for 5 minutes or until vegetables soften. Add chicken, corn cobs, potato and stock. Cook, covered, on low, for 8 hours.
Carefully remove chicken and corn from cooker. Shred chicken coarsely using two forks; discard skin and bones. Using a small sharp knife, cut kernels from corn cobs. Discard cobs.
Stir milk and cornflour in a small bowl until combined. Return chicken and corn to cooker with cornflour mixture. Increase heat to reduce setting on low; simmer, uncovered, for 10 minutes or until chowder thickens. Season to taste.
Serve chicken and corn chowder sprinkled with fresh chives. Accompany with crackers or grilled crusty bread.
What to serve with chicken and corn soup
We recommend serving your slow cooker soup topped with fresh chives, and accompanied with crackers or grilled crusty bread.
Stovetop chicken and corn chowder
For a version of this soup made without a slow cooker, see this creamy chicken and corn chowder.
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