This creamy chicken corn chowder is a warm hug in a bowl! With tender chicken, sweet corn, and tasty spices, it’s super easy to make in a crockpot.
You just toss everything in, set it, and relax! I love how it fills the kitchen with a cozy smell—perfect for chilly days. Plus, it’s great with some crusty bread!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this recipe. If you’re in a hurry, shredded rotisserie chicken works great too! Just add it during the last hour of cooking.
Corn: You can use fresh corn if it’s in season, but frozen corn is a handy option that saves time and hassle. Canned corn could also work; just drain it first.
Potatoes: I prefer Yukon Gold potatoes for their creaminess. If you want to reduce carbs, sweet potatoes make a delicious swap!
Heavy Cream: Half-and-half is a lighter option, while coconut milk can be great for a dairy-free alternative, bringing a unique twist to the flavor.
Cheese: Cheddar adds yummy richness if you opt to use it. Other cheeses like Monterey Jack or even cream cheese can create a creamy texture too.
How Do I Get the Best Flavor in My Chowder?
The secret to enhancing the flavors in your chowder is in the seasoning! Here’s what to do:
- Sauté the onions and garlic in butter before adding to the crockpot for extra flavor.
- Add a sprig of fresh thyme or some bay leaves during cooking for depth in flavor.
- Don’t skip on tasting as you go! Adjust the salt, pepper, and paprika to your liking before serving.
These small steps make a big difference, and you’ll have a chowder that’s bursting with flavor!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups frozen or fresh corn kernels (about 3 cups frozen)
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
For Creaminess:
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese (optional)
Seasonings:
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Other Ingredients:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup chopped celery (optional)
- 3 green onions, sliced (for garnish)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prepare and then simmers in the crockpot for either 6-7 hours on low or 3-4 hours on high. Once cooked, just a few extra minutes to finish it up, and you have a hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by placing the chicken breasts at the bottom of your crockpot. This will help them cook gently and stay tender.
2. Add Vegetables:
Next, add diced potatoes, corn, chopped onion, minced garlic, and optionally, chopped celery into the crockpot. This is where all that delicious flavor will come from!
3. Pour in the Broth:
Pour the chicken broth over the ingredients in the crockpot. Then, sprinkle in the dried thyme, smoked paprika, and a good pinch of salt and pepper to taste.
4. Cooking Time:
Cover the crockpot with its lid and set it to cook. Choose low for 6-7 hours or high for 3-4 hours. It’s done when the chicken is cooked through and the potatoes are nice and tender.
5. Shred the Chicken:
When the cooking time is up, take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces and then return it to the pot.
6. Make it Creamy:
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it’s lightly golden, constantly whisking. This creates a roux that will thicken your chowder.
7. Thicken the Chowder:
Slowly whisk in the heavy cream to the roux and keep cooking until it thickens, about 2-3 minutes. This makes the chowder rich and creamy!
8. Combine and Stir:
Add this creamy mixture back into the crockpot. If you’re using cheddar cheese, add it now and stir until melted and well combined.
9. Final Touches:
Taste your chowder and adjust the seasoning with more salt and pepper if needed. This is your chance to make it just right!
10. Serve and Enjoy:
Garnish your chowder with sliced green onions and chopped fresh herbs like parsley or chives. Serve hot with crusty bread or crackers for a nice crunch!
Enjoy this comforting, creamy chicken corn chowder with minimal effort thanks to the crockpot!
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken Breasts in This Recipe?
Yes! You can use frozen chicken breasts, but be sure to adjust the cooking time. If the chicken is still frozen, you may need to add an extra hour on low or 30 minutes on high to ensure it’s fully cooked.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat, stirring occasionally, until warmed through. It also freezes well for up to 3 months, but keep in mind that cream may change texture after freezing.
Can I Make This Chowder Dairy-Free?
Absolutely! Use coconut milk or almond milk as a substitute for heavy cream. You can also skip the cheese or use a dairy-free cheese alternative if you prefer.
What Can I Serve With This Chowder?
This chowder pairs wonderfully with crusty bread or crackers. You can also serve it alongside a simple green salad for a lighter meal!
