Winter is the time for soup in my house. My husband and daughter love it year round. Having a nice big bowl of soup with a sandwich makes a perfect meal to them. Me? Not until the cold weather hits. And then I want it every day! This crock pot Chicken Corn Soup is my latest in a long list of winter comfort food crock pot recipes.
My favorite part of this recipe is that most of the soup is made in the crock pot. I do brown both the bacon (for garnish) and the chicken breasts in a non stick frying pan. You could add the chicken without browning it first but I have found that taking this extra step adds a lot of extra flavor to the soup without adding calories, and it doesn’t take long, so I brown all my meat first.
Ready for a big bowl of Chicken Corn Soup?
This soup has so much going for it. It is so nutritious. Look at the vegetables that make the base of this delicious recipe! Corn, onions, red potatoes, carrots, garlic and celery all combine together to make a wonderfully delicious broth.
I cooked my bacon first and then set it aside on paper towels to drain. I’ll crumble it later to use as a topping for the soup. Then I drained most of the fat and added the chicken to the same pan. See why I wanted to brown it first? That lovely caramelization adds so much flavor!
Next, I chopped the chicken into large chunks and added low sodium chicken broth and the fresh herbs, plus some pink sea salt and cracked black pepper. Now the soup is ready to cook all day in my crock pot! I can’t wait to see how the house will be smelling in a few hours.
About 30 minutes before serving time, I combined the cornstarch and fat free evaporated milk. This milk is a great substitute for heavy cream. It adds the thickness and creaminess that I want for the Chicken Corn Soup, but keeps the calories down.
Garnish with some fresh chives for a wonderful light taste of onions on the first bite.
The flavor of this amazing Chicken Corn Soup is something else. Every bite is hearty, creamy and so comforting with a hint of smokiness. We got about 5 inches of snow here in North Carolina over the weekend. (a real treat for a Maine born gal!) and I know what will be warming our insides for the next few days!
Weekends like this are those where you just want Chicken Corn Soup comfort food and a Netflix marathon of your favorite show. I have a feeling that we will be wanting to pull the covers over our heads and only come out to get more soup and see if the snow is still coming down!
I served the soup with some of my favorite Italian herbed bread. If you wish, you can add a sprinkle of the bacon bits too. Me? I found them the next day in a container in my fridge. Sometimes recipe photos don’t go as expected! 🙂 It is winter time comfort food in all its glory!
I also love to serve this with my slimmed down Chicken cheese panini sandwich if I am serving it for dinner. Wholesome, hearty and won’t break the calorie bank!
Looking for some more soup recipes? Try one of these, or visit my Pinterest Soup, Stew and Beans Board.
|Slow Cooker Minestrone Soup||Skinny Broccoli Cheddar Soup||30 Minute Chicken Pot Pie Soup|
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 12 ounces baby red potato, quartered
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cups corn kernels, frozen, canned or roasted
- 4 cups low sodium chicken broth
- 3 cloves garlic, finely chopped
- 1½ teaspoon fresh thyme
- 1½ teaspoon fresh oregano
- 1 bay leaf
- Sea salt and freshly ground black pepper, to taste
- ½ cup evaporated skim milk
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
- 2 tbsp chopped fresh chives to garnish
- 4 slices bacon, diced to garnish
- Heat a large non stick frying pan over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Transfer to paper towels and set aside. Drain most of the fat and brown the chicken breasts in the sane pan.
- Place the chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in the chicken broth, garlic, thyme, oregano, and bay leaf; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together the evaporated skim milk and cornstarch. Stir in mixture and the butter during the last 30 minutes of cooking time.
- Serve immediately, topped with bacon and garnished with fresh chives.
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