This easy crockpot chicken corn chowder is a warm and cozy dish perfect for chilly days. With tender chicken, sweet corn, and creamy potatoes, it’s a big hug in a bowl!
The best part? You just toss everything in the crockpot and let it do the work. I like to top mine with a sprinkle of cheese and some crunchy crackers—yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this chowder. You can substitute with thighs for richer flavor, or even use shredded rotisserie chicken for convenience.
Corn: Frozen corn is super easy to use, but fresh corn cut off the cob or even canned corn works well too. Just drain canned corn before adding!
Potatoes: I recommend using Yukon Gold or russet potatoes for creaminess. If you need a low-carb option, cauliflower can be a good substitute.
Heavy cream: While heavy cream gives the chowder a rich texture, you can use half-and-half for a lighter option, or even coconut milk for a dairy-free alternative.
Seasonings: Dried thyme and smoked paprika are key for flavor. If you don’t have smoked paprika, regular paprika or cayenne for a little kick works too.
How Do I Get My Chowder to the Right Consistency?
Getting the right thickness for your chowder is all about balance! Here are some tips:
- If you like your chowder thick, use the optional roux—a mix of butter and flour cooked together. This helps thicken the soup without lumps.
- Add the cream towards the end of cooking for a rich taste without boiling it too long.
- If you find it too thick, feel free to add a bit more chicken broth or water until you reach your desired consistency.
With these tips in mind, you’ll be sure to make a delightful chicken corn chowder that’s just right for you! Enjoy it with some crusty bread on the side!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts
- 4 cups frozen corn kernels (about 1 pound)
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and an additional 6-7 hours on low or 3-4 hours on high in the crockpot. After cooking, allow about 15-20 more minutes for thickening with cream. In total, you’re looking at approximately 7-8 hours from start to end if cooking on low.
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by placing the chicken breasts in the bottom of your crockpot. This will ensure they cook perfectly and infuse the broth with flavor.
2. Add the Veggies:
Next, layer the frozen corn, diced potatoes, chopped onion, and minced garlic over the chicken. Don’t worry about mixing it just yet; the flavors will meld beautifully as it cooks!
3. Pour in the Broth:
Pour in the chicken broth until all the ingredients are covered. Then, sprinkle in the dried thyme, smoked paprika, salt, and pepper for some tasty seasoning.
4. Set the Cooking Time:
Cover the crockpot with a lid and set it to cook on low for 6–7 hours or high for 3–4 hours. You’ll know it’s ready when the chicken is cooked through and the potatoes are fork-tender.
5. Shred the Chicken:
Once cooked, gently remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot; this helps to mix the flavors in well.
6. Optional Thickening:
If you like a thicker chowder, melt the butter in a small pan. Whisk in the flour to create a roux and cook for about 1–2 minutes. This step is optional but recommended for a creamier texture!
7. Mix the Roux:
Stir the roux mixture into the chowder to thicken it up. This will add a nice creaminess when you blend it with the other ingredients.
8. Add the Cream:
Finally, stir in the heavy cream and return the lid. Cook on high for another 15–20 minutes, allowing the chowder to thicken slightly.
9. Season to Taste:
Before serving, taste your chowder and adjust the seasoning with more salt and pepper if needed. This step is important to bring out all the flavors!
10. Serve and Enjoy:
Serve the chowder hot, garnished with fresh parsley or chives. For some added deliciousness, consider topping it off with shredded cheese or crispy bacon bits.
Enjoy your comforting, easy crockpot chicken corn chowder! It’s a hearty meal that will warm the soul.
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just make sure to add an extra 30 minutes to the cooking time, whether you’re cooking on low or high. The chicken will be safe as long as it cooks to an internal temperature of 165°F.
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half or whole milk for a lighter option. For a dairy-free version, use coconut milk or a plant-based cream.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder in advance and store it in the fridge for up to 3 days. Just reheat on the stove or in the microwave before serving. If it thickens too much while sitting, add a splash of broth or cream to loosen it up.
What Should I Serve with This Chowder?
This chowder pairs wonderfully with crusty bread, biscuits, or a fresh salad. You can also enjoy it topped with tortilla chips for a nice crunch!
