This Easy Crockpot Chicken Corn Chowder is perfect for a cozy meal! It’s creamy, filled with sweet corn, tender chicken, and cozy spices, making it super comforting and tasty.
I love how I can just toss everything in the Crockpot and let it do its magic. After a busy day, a warm bowl of this chowder feels like a big hug! 🥣
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the best choice for tenderness. You can also use thighs for richer flavor, or even shredded rotisserie chicken to save time.
Corn: Fresh corn off the cob gives the best flavor, but frozen corn works perfectly if fresh isn’t available. Canned corn can work too, just be sure to rinse it first to reduce sodium.
Potatoes: I love using Yukon Gold or red potatoes for their creamy texture. If you’re in a hurry, you can substitute with a can of creamed corn for a shortcut.
Heavy cream: This adds creaminess, but you can swap it with milk for a lighter option. For a dairy-free version, coconut cream is a great alternative!
How Can I Ensure My Chowder Is Creamy and Thick?
The trick to a creamy texture in this chowder comes from using a roux, which thickens the base. Once your chicken and veggies are cooked, follow these steps:
- Melt butter in a small skillet over medium heat. Add flour and whisk for 1-2 minutes. This cooks off the raw flour taste.
- Slowly add the heavy cream to your roux while whisking until smooth. This helps prevent lumps!
- Pour the mixture back into the chowder and stir thoroughly. Cook on high for an additional 15-30 minutes to thicken up.
Don’t forget to taste and adjust the seasoning before serving. Enjoy a hearty bowl of this creamy delight!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb (450g) boneless, skinless chicken breasts
- 3 cups frozen or fresh corn kernels (about 4 cups fresh corn off the cob)
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese (optional)
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delicious chowder takes about 15 minutes of prep time and needs around 6-7 hours to cook on low or 3-4 hours on high in your crockpot. So, you can set it in the morning and come home to a warm, comforting meal!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by placing the chicken breasts at the bottom of your crockpot. This will help the chicken cook nicely and infuse flavor into the chowder.
2. Add the Veggies:
Next, add the corn, diced potatoes, chopped onion, and minced garlic over the chicken. This colorful mix will make your chowder tasty and hearty!
3. Pour in the Broth:
Now pour in the chicken broth. Sprinkle in the dried thyme, smoked paprika (if using), and add salt and pepper. Give it a gentle stir to combine the ingredients a bit.
4. Cover and Cook:
Cover the crockpot with the lid. Cook on low for 6-7 hours or high for 3-4 hours until the chicken and potatoes are tender and the house smells amazing!
5. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the crockpot.
6. Make it Creamy:
In a small skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. This will help thicken the chowder.
7. Whisk in the Cream:
Slowly whisk in the heavy cream until smooth, then pour this mixture into the crockpot. Give everything a good stir to combine.
8. Thicken the Chowder:
Cook on high for an additional 15-30 minutes until the chowder is thickened to your liking. The aroma will be irresistible!
9. Add Cheese (Optional):
If you’re using the cheddar cheese, stir it in until melted and gooey. This step makes the chowder even richer!
10. Season to Taste:
Before serving, taste your chowder and adjust the seasoning with any additional salt or pepper as needed.
11. Serve and Enjoy!
Scoop the chowder into bowls and garnish with fresh parsley or chives if you like. Enjoy your creamy, comforting crockpot chicken corn chowder!
FAQ about Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just add a bit of extra cooking time – about 30 minutes on high or an hour on low should do the trick. Make sure to check that the chicken is fully cooked before shredding.
How Can I Make This Recipe Dairy-Free?
No problem at all! You can substitute the heavy cream with coconut cream or a non-dairy milk like almond or oat milk. Just be aware that the final texture and flavor may vary slightly!
Can I Prepare This Chowder in Advance?
Absolutely! You can prep all the ingredients the night before and store them in the fridge. Just layer everything in the crockpot in the morning and let it cook throughout the day. Perfect for busy schedules!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave. If it thickens too much in the fridge, you can add a splash of chicken broth or milk when reheating.
