Creamy Crockpot Chicken Corn Chowder Recipe to Savor

There’s something magical about a warm bowl of Crockpot Chicken Corn Chowder that makes the world feel just a little bit brighter. The creamy texture, the sweet burst of corn, and the tender chicken all dance together in perfect harmony. creamy baked mac and cheese creamy ranch chicken This dish is like a hug in a bowl, perfect for chilly evenings or when you’re feeling under the weather.

Now, imagine coming home after a long day to find your kitchen filled with the inviting aroma of this chowder, simmering away in your trusty crockpot. It’s like the universe knew you needed comfort food. You grab a spoon, take that first delightful bite, and suddenly, all your worries fade away. Trust me; this chowder will become your go-to dish for any occasion! For more inspiration, check out this Chicken Rice and Broccoli recipe.

I still remember the first time I made this chowder; my friends couldn’t stop raving about it! Their joy was contagious, and every spoonful seemed to brighten their day.

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: About 3-4 breasts are ideal; adjust based on how many hungry mouths you need to feed.

• Sweet Corn: Fresh or frozen corn works well; choose whichever is more convenient for you.

• Onion: A medium onion adds depth; chop it finely for even cooking.

• Garlic: Fresh minced garlic brings an aromatic punch; don’t skimp on this one!

• Chicken Broth: Use low-sodium broth for better control over salt levels.

• Heavy Cream: This gives the chowder its luscious texture; swap with half-and-half if preferred.

• Potatoes: Dice them into small cubes; they add heartiness and texture to each bite.

• Thyme and Paprika: Dried thyme adds earthiness, while smoked paprika brings a gentle hint of smokiness.

• Salt and Pepper: Season to taste; these basic staples elevate all flavors in the chowder.

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

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients and chopping your onion, garlic, and potatoes. The more organized you are now, the easier cooking will be later!

Add Chicken and Broth to Crockpot: Place your chicken breasts at the bottom of the crockpot. Pour in enough chicken broth to cover them entirely—about 4 cups should do.

Add Vegetables and Seasoning: Toss in the chopped onions, potatoes, sweet corn, minced garlic, thyme, paprika, salt, and pepper. flavorful vegetable curry Give it a good stir until everything is well mixed.

Set Your Crockpot: Cover the crockpot with its lid and set it on low for 6-8 hours or high for about 3-4 hours. Enjoy some free time while it cooks!

Shred Chicken and Add Cream: Once done cooking (and your kitchen smells amazing), remove the chicken. Shred it using two forks before returning it to the pot along with heavy cream.

Final Touches**: Stir everything together until creamy and combined. Let it simmer for another 15 minutes on low so all flavors meld beautifully.

Now you have a comforting bowl of Crockpot Chicken Corn Chowder that is sure to impress anyone who takes a sip! Grab some crusty bread or crackers on the side for an extra treat! chicken fajita casserole.

You Must Know

• This hearty Crockpot Chicken Corn Chowder is a lifesaver for busy weeknights
• Its creamy texture and sweet corn flavor make it a comforting dish
• Plus, the slow cooker does all the work while you enjoy a well-deserved break

Perfecting the Cooking Process

Begin by searing the chicken in the skillet for added depth of flavor. Next, layer your veggies and seasonings in the crockpot, then top with broth before adding the chicken back in. This method ensures every bite is bursting with deliciousness.

Add Your Touch

Feel free to swap out ingredients based on your preferences. Try using sweet potatoes instead of regular potatoes or add jalapeños for a spicy kick. Fresh herbs like cilantro can also brighten up the chowder wonderfully.

Storing & Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. When reheating, warm it gently on the stove over low heat, stirring occasionally to maintain its creamy texture.

Chef's Helpful Tips

• For perfect chowder, ensure your chicken is thawed before cooking to enhance flavor absorption
• Don’t rush the cooking time; let those flavors meld together for maximum deliciousness
• Lastly, always taste and adjust seasoning at the end for that restaurant-quality finish

Sharing this chowder recipe always brings smiles, especially when my friends rave about how cozy it makes them feel during chilly evenings. Their compliments keep me coming back to perfect it even more.

FAQ

Can I use frozen chicken in this Crockpot Chicken Corn Chowder?

For more inspiration, check out this Jalapeno Buffalo Chicken Casserole recipe.

Yes, but thawing it first gives better flavor absorption and texture.

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

Add a cornstarch slurry or mashed potatoes to achieve desired thickness.

Is it possible to make this chowder vegetarian?

Absolutely! Replace chicken with veggie stock and add beans or tofu instead.

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Crockpot Chicken Corn Chowder

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• Author: Luna Martinez
• Total Time: 0 hours
• Yield: Serves approximately 6

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Description

Crockpot Chicken Corn Chowder is the ultimate comfort food, perfect for chilly evenings or cozy family dinners. This creamy, savory chowder combines tender chicken, sweet corn, and hearty potatoes, simmered to perfection in your slow cooker. With minimal prep and maximum flavor, it’s a dish that warms the soul and brings smiles around the dinner table. Enjoy this easy-to-make chowder with crusty bread for a satisfying meal that will quickly become a family favorite.

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Ingredients

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• 3–4 boneless, skinless chicken breasts
• 2 cups sweet corn (fresh or frozen)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 medium potatoes, diced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste

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Instructions

1. Prepare ingredients: Chop onion, garlic, and potatoes.
2. Layer chicken at the bottom of the crockpot; cover with chicken broth.
3. Add chopped onions, potatoes, corn, garlic, thyme, paprika, salt, and pepper; stir well.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Shred chicken using two forks; return to pot along with heavy cream.
6. Stir until combined and let simmer on low for an additional 15 minutes.

• Prep Time: 15 minutes
• Cook Time: 6-8 hours
• Category: Main
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 680mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg