Cozy Crockpot Chicken Corn Chowder Recipe for Comfort

The aroma of Crockpot Chicken Corn Chowder wafts through the air, making your mouth water and your stomach growl with anticipation. easy crockpot vegetable curry This creamy, comforting dish is like a warm hug in a bowl, perfect for chilly evenings or when you’re feeling under the weather. chicken fajita casserole. For more inspiration, check out this Jalapeno Buffalo Chicken Casserole recipe.

Imagine settling into your favorite chair, a steaming bowl of this chowder in hand, while the rain taps on your window. It’s the ultimate cozy experience that brings back memories of family dinners and laughter around the table.

I remember one rainy afternoon when I whipped up this chowder. My kids came running from their rooms, lured by the delicious scent filling the house.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts for a hearty chowder; adjust based on your family size.

• Fresh Corn: Sweet corn adds a burst of flavor; fresh or frozen works perfectly here.

• Potatoes: Choose Yukon Gold for creaminess; they hold their shape well during cooking.

• Onion: A medium yellow onion provides sweetness; dice it finely for even cooking.

• Garlic: Fresh garlic cloves are best; they add a fragrant depth to the chowder.

• Chicken Broth: Low-sodium broth allows you to control salt levels; it forms the base of your chowder.

• Cream: Heavy cream creates that luscious texture; half-and-half can be a lighter alternative.

• Seasonings: Salt, pepper, thyme, and paprika bring out all those delicious flavors—don’t skip them!

The full ingredients list, including measurements, is provided in the recipe card directly below. baked mac and cheese.

Let’s Make it Together

Prepare Your Ingredients: Start by gathering all your ingredients on the counter. Chop your chicken breasts into bite-sized pieces and dice the onion finely to enhance their flavors during cooking.

Sauté Aromatics: In a skillet over medium heat, sauté diced onions and minced garlic until they become translucent and fragrant—about three minutes will do.

Add Ingredients to Crockpot: Transfer the sautéed mixture to your crockpot. Add chicken pieces, fresh corn kernels, diced potatoes, and pour in low-sodium chicken broth until everything is covered.

Season Generously: Sprinkle salt, pepper, thyme, and smoked paprika over the mixture. Stir well to combine all those wonderful flavors together for an aromatic delight.

Cook Low and Slow: Set your crockpot on low heat for 6-8 hours or high for 3-4 hours. The smell will be irresistible as it cooks!

Add Cream: Once cooked through, stir in heavy cream before serving. This step transforms your chowder into creamy goodness that you won’t want to miss!

Now you’re ready to enjoy this hearty Crockpot Chicken Corn Chowder! Each spoonful is enveloped in creamy goodness with tender chicken and sweet corn dancing together like they were made for each other. creamy ranch chicken

This recipe not only warms you up but also fills your heart with nostalgia—it’s comfort food at its finest! Whether you’re sharing it with family or savoring a bowl solo while binge-watching your favorite show, this chowder will always hit just right!

Perfecting the Cooking Process

To achieve the best results, layer your ingredients starting with chicken, followed by corn, potatoes, and broth. Cook on low for 6-8 hours to ensure every flavor melds beautifully.

Add Your Touch

Feel free to customize this chowder! Swap out corn for peas or add jalapeños for a kick. You can also sprinkle fresh herbs like cilantro or parsley before serving.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.

Sharing this recipe reminds me of rainy days spent with my family, gathering around the table and enjoying comforting bowls of chowder while laughing about our day.

FAQ

Can I use frozen corn for Crockpot Chicken Corn Chowder?

For more inspiration, check out this Chicken Rice and Broccoli recipe.

Yes, frozen corn works perfectly and saves prep time without compromising flavor.

Is it possible to make this recipe dairy-free?

Absolutely! Use coconut milk instead of cream for a delicious dairy-free version.

How can I thicken my chowder if it’s too watery?

Simply mix cornstarch with cold water and stir into the chowder until thickened.

Print

Crockpot Chicken Corn Chowder

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• Author: Luna Martinez
• Total Time: 6 hours 15 minutes
• Yield: Serves about 6

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Description

Crockpot Chicken Corn Chowder is the ultimate comfort food, perfect for chilly evenings or when you’re feeling under the weather. This creamy, hearty chowder combines tender chicken and sweet corn in a rich broth, delivering warmth with every spoonful. With minimal prep and slow cooking, this delicious dish is ideal for busy weeknights or cozy family dinners, bringing back fond memories of laughter around the table.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups fresh or frozen corn
• 2 medium Yukon Gold potatoes, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika

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Instructions

1. Prepare your ingredients by chopping chicken into bite-sized pieces and dicing onion.
2. In a skillet over medium heat, sauté onions and minced garlic until translucent.
3. Transfer the sautéed mixture to the crockpot. Add chicken, corn, diced potatoes, and pour in chicken broth to cover.
4. Season with salt, pepper, thyme, and paprika; stir well to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours until flavors meld beautifully.
6. Stir in heavy cream before serving for added richness.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 90mg