Bacon cooked into a chowder for six hours stops being crisp. It becomes flavour, which is exactly what half of it is for here — and exactly why the other half never goes in.
There is no flour or cornstarch in this. The thickening comes from four ounces of cream cheese, three-quarters of a cup of cream, and the option of mashing a few of the potatoes against the side of the pot.
Why This Recipe Works
- Rendering the bacon first gives both the flavour that goes into the pot and the crisp garnish that goes on top.
- Yukon Golds hold their shape over six hours but mash willingly when you want a thicker chowder.
- Cream cheese emulsifies into the hot broth and thickens it without any starch.
- Shredding the chicken after cooking gives long strands rather than dry cubes.
Ingredient Notes
- Bacon, divided
- Six slices, chopped and cooked crisp. Half goes into the cooker for flavour; half is kept back crisp for the top.
- Yukon Gold potatoes
- A pound, diced. Waxy enough to survive six hours and soft enough to mash if you want more body.
- Cream cheese and heavy cream
- Four ounces and three-quarters of a cup, stirred in at the end. They are the only thickener.
How to Make It
Cook and split the bacon
Cook bacon until crisp; reserve half for topping.
Load the cooker
Add chicken, potatoes, onion, celery, carrot, corn, broth, paprika, pepper and half the bacon to the slow cooker.
Cook to 165F
Cook on Low 5 1/2 to 6 hours, until chicken reaches 165 degrees Fahrenheit and potatoes are tender.
Shred and thicken
Shred chicken. Stir in cream cheese and cream until smooth; lightly mash some potatoes if a thicker chowder is desired.
Serve
Serve with reserved bacon, chives and toast.
Six Hours, Three Stages
Almost all of the elapsed time is one unattended stage. The two short ones on either side of it are where the chowder is actually made.
Stage 1 of 3
The skillet - minutes
Steps 1–1 of 5
Six slices of chopped bacon cooked until crisp, then divided. Half is destined for the pot, where six hours will turn it into flavour; half is set aside crisp, because that texture cannot survive the cook and is wanted on the finished bowl.
- Cook and split the baconCook bacon until crisp; reserve half for topping.
Stage 2 of 3
The LOW stage - 5 1/2 to 6 hours
Steps 2–3 of 5
Chicken breasts, 1 lb of diced Yukon Golds, onion, celery, carrot, 3 cups of corn and 4 cups of broth with smoked paprika, pepper and the first half of the bacon. Unattended until the chicken reads 165F and the potatoes are tender.
- Load the cookerAdd chicken, potatoes, onion, celery, carrot, corn, broth, paprika, pepper and half the bacon to the slow cooker.
- Cook to 165FCook on Low 5 1/2 to 6 hours, until chicken reaches 165 degrees Fahrenheit and potatoes are tender.
Stage 3 of 3
The finish - off the cook
Steps 4–5 of 5
Chicken shredded, then 4 oz of cream cheese and 3/4 cup of cream stirred through until smooth. A few potatoes mashed against the side if a thicker chowder is wanted. Reserved bacon, chives and toast at the table.
- Shred and thickenShred chicken. Stir in cream cheese and cream until smooth; lightly mash some potatoes if a thicker chowder is desired.
- ServeServe with reserved bacon, chives and toast.
Success Tips
- Separate the reserved bacon straight away and keep it somewhere it will stay crisp.
- Mash only a few potatoes against the side of the pot. It is easy to go from chowder to purée.
- Cube the cream cheese so it melts into the broth rather than sitting in lumps.
Serving Ideas
Six servings in bowls, creamy with corn, shredded chicken and carrot, topped with the reserved crisp bacon and chives, with a slice of toast on the rim.
Frequently Asked Questions
Why is the bacon divided?
Half cooks into the chowder for flavour; half stays crisp for the top, where you can actually taste the texture.
How do I make it thicker?
Lightly mash some of the potatoes in step 4. There is no flour or cornstarch in the recipe.
How do I know it is done?
The chicken should read 165 degrees Fahrenheit and the potatoes should be tender, at 5 1/2 to 6 hours on Low.
