This Easy Crockpot Chicken Corn Chowder is a warm and comforting dish! Made with tender chicken, sweet corn, and creamy goodness, it’s perfect for chilly days.
I love how simple it is! Just toss everything in the crockpot and let it do the work. Plus, it makes the whole house smell amazing. Who can resist a cozy meal like this? 🌽🍲
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great because they cook evenly and shred easily. If you prefer dark meat, use boneless thighs for a richer flavor. Canned chicken can also work in a pinch!
Corn: Frozen corn is a convenient choice and saves prep time. If fresh corn is in season, nothing beats it! Just cut it off the cob for a sweet touch. Canned corn will also do, but rinse it to remove excess sodium.
Potatoes: I recommend using Yukon Gold or red potatoes for their buttery taste and texture. If you want a low-carb version, consider using cauliflower or turnips as a substitute. They’ll add a nice twist!
Cream: Heavy cream gives a rich texture, but if you’re looking for something lighter, half-and-half works well too. For a dairy-free option, use coconut milk or a plant-based creamer.
Cheese: Shredded cheddar cheese is tasty, but you can switch it up with Monterey Jack or Colby for a different flavor. If you’re dairy-free, just skip the cheese or use a vegan cheese alternative.
How Do You Make the Creamy Base for This Chowder?
The creamy base is what makes this chowder so comforting! Here’s how to achieve that delicious texture:
- After cooking the chicken and vegetables, remove the chicken and shred it.
- In a pan, melt the butter and stir in flour to create a roux, cooking for 1-2 minutes.
- Gradually whisk in the heavy cream, stirring often until it thickens slightly. This helps the chowder become rich and creamy.
- Return the shredded chicken to the crockpot, pour in the cream mixture, and mix everything together well.
This method creates a luscious broth that really elevates the chowder. Don’t rush it; let everything meld together perfectly for the best results! Enjoy your cozy bowl of chowder!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups frozen corn kernels (or fresh corn cut from 4 ears)
- 2 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
For Creaminess:
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese (optional)
Seasoning:
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For Thickening:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then you let the crockpot do its magic! Cook on low for 6-8 hours or on high for 3-4 hours. Allow an additional 20 minutes at the end to thicken up the chowder with the creamy mixture.
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts at the bottom of your crockpot. Layer the frozen corn, diced potatoes, onion, and minced garlic right on top. This will create a flavorful foundation for your chowder.
2. Add Liquids and Seasoning:
Pour the chicken broth over all the ingredients in the crockpot. Then, sprinkle in the dried thyme, smoked paprika, salt, and pepper. Cover the crockpot with a lid and set it to cook!
3. Cooking Time:
Cook on low for 6-8 hours or high for 3-4 hours. You want the chicken and veggies to be tender. When time is up, the house will smell fantastic!
4. Shred the Chicken:
About 30 minutes before serving, remove the chicken from the crockpot and shred it with two forks. This is a fun part; it’s super easy when the chicken is tender!
5. Make It Creamy:
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and stir for 1-2 minutes until it’s bubbly, creating a roux. Slowly whisk in the heavy cream while continuing to stir until the mixture thickens a bit.
6. Combine Everything:
Return the shredded chicken back to the crockpot, then pour in your creamy mixture. Give it a good stir! If you’re using cheese, now is the time to add it in and let it melt.
7. Final Touches:
Adjust the seasoning with more salt and pepper if needed. Let everything cook together for another 15-20 minutes on low so it heats through and becomes delightful and creamy.
8. Serve It Up:
When you’re ready to eat, ladle the chowder into bowls and garnish with fresh parsley or chives for a pop of flavor. Enjoy your delicious, hearty chicken corn chowder with some crusty bread or crackers!
It’s a bowl of comfort that everyone will love!
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts directly in the crockpot! Just extend the cooking time by about an hour to ensure they’re thoroughly cooked and tender. Make sure to check that the internal temperature reaches 165°F (74°C).
Can I Make This Chowder Dairy-Free?
Absolutely! To make a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free creamer. Skip the cheese or use a dairy-free cheese alternative. This will still maintain a creamy texture!
Can I Add Other Vegetables?
Of course! Feel free to add other veggies such as bell peppers, carrots, or celery for extra flavor and nutrition. Just keep in mind that different vegetables may alter the cooking time slightly.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of chicken broth or cream if it’s too thick.
