Some afternoons, the school run feels endless, the chill in the air bites a little sharper, and all you want is something hearty and comforting waiting at home. This slow cooker chicken and sweetcorn chowder is exactly that. It is the kind of meal that quietly looks after you while you look after everyone else.

Picture this: tender chicken simmering away all day until it falls into silky shreds, sweet pops of corn, soft potatoes soaking up thyme-scented broth, finished with a creamy swirl that feels indulgent but nourishing. It is simple to put together, yet the result tastes like you have been cooking for hours.

If you are taking part in Sober October or simply cutting back on evening drinks, this bowl of warmth fills that space beautifully. It is hearty, comforting and genuinely satisfying, the sort of supper that makes you exhale at the end of a long day and feel quietly proud that you made something wholesome and good.

Slow Cooker Chicken & Sweetcorn Chowder

Serves: 4–6
Prep time: 20 minutes
Cook time: 8 hours on low (or 4 hours on high)

Ingredients

     • 1 tbsp olive oil

     • 2 rashers smoked streaky bacon, cut into 2 cm pieces

     • 1 medium yellow onion, finely chopped

     • 1 stick celery, finely chopped

     • 3 sprigs fresh thyme

     • 2 fresh bay leaves

     • 1 whole free-range chicken, about 1.2 kg

     • 2 fresh corn cobs, husks and silk removed

     • 500 g floury potatoes (such as Maris Piper), peeled and cut into 2 cm chunks

     • 1 litre good-quality chicken stock

     • 250 ml whole milk

     • 2 tbsp cornflour

     • Sea salt and freshly ground black pepper, to taste

     • Small bunch fresh chives, finely snipped, for serving

Directions

1. Heat the olive oil in a large frying pan over medium heat. Add the bacon and cook for about 5 minutes until starting to crisp. Add the onion, celery, thyme and bay leaves, and cook for 4–5 minutes until softened and fragrant. Transfer everything to a large slow cooker.

2. Nestle the whole chicken into the slow cooker. Add the corn cobs, potatoes and chicken stock. Cover and cook on low for 8 hours (or high for 4 hours) until the chicken is tender and cooked through.

3. Carefully remove the chicken and corn cobs to a board. Shred the chicken using two forks, discarding skin and bones. Slice the kernels off the corn cobs and return both chicken and corn to the slow cooker.

4. In a small bowl, whisk the milk with the cornflour until smooth. Stir this into the chowder, switch the cooker to high, and let it bubble gently uncovered for about 10 minutes until slightly thickened. Season to taste with sea salt and freshly ground black pepper.

5. Ladle the chowder into bowls, scatter with fresh chives, and serve piping hot with warm crusty bread.

Serving & Storage Tips

• Make ahead: Prepare the bacon, veg and herbs the night before and keep in the fridge, ready to tip straight into the slow cooker in the morning.

• Storage: Leftovers keep beautifully in the fridge for up to 3 days. Reheat gently on the hob, adding a splash more stock or milk if needed.

• Freezing: The chowder freezes well for up to 2 months; thaw overnight in the fridge before reheating.