Slow cooker chicken and corn chowder

This thick and hearty chowder comes together easily in your slow cooker, for a simple and delicious dinner you can set and forget.

  • 9 hrs cooking
  • Serves 4
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  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 2 rindless bacon slices (130g), cut into 2cm (¾-inch) pieces
  • 1 stalk celery (150g), trimmed, chopped finely
  • 3 sprigs fresh thyme
  • 2 fresh bay leaves
  • 1.2 kilograms (2½-pound) whole chicken
  • 2 trimmed corn cobs (500g)
  • 500 grams (1 pound) potatoes, cut into 2cm (¾-inch)pieces
  • 1.25 litres (5 cups) chicken stock
  • 1 cup (250ml) milk
  • 1 tablespoons cornflour (cornstarch)
  • 1/3 cup finely chopped fresh chives


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Serve chowder sprinkled with fresh chives. Accompany with crackers or grilled crusty bread.

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