The Best Crockpot Chicken Corn Chowder!

Delicious Crockpot Chicken Corn Chowder Recipe 🥣🍗🌽

1. Introduction

If you’re searching for a hearty meal that’s both comforting and easy to prepare, then this chicken corn chowder is your perfect solution. Crafted with rich, creamy flavors and tender chunks of chicken, this slow cooker recipe is a fantastic way to enjoy a creamy soup that can be made effortlessly. Whether you’re meal-prepping for the week or enjoying a cozy dinner, this chicken corn chowder combines convenience and taste in every spoonful.

2. Ingredients for the Best Chicken Corn Chowder

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter
  • Fresh parsley or chives for garnish

3. Step-by-Step Instructions for Making Chicken Corn Chowder

Preparing the Ingredients

Start by chopping the onion, dicing the potatoes, and mincing the garlic. Set aside. If using chicken breasts, you can leave them whole or dice them based on texture preference.

Cooking the Chicken

In a skillet, heat the olive oil or butter over medium heat. Sear the chicken until browned on both sides, about 4-5 minutes per side. Add seasoned salt and pepper for flavor. Once cooked, transfer the chicken to the slow cooker.

Assembling the Crockpot

Add the corn, diced potatoes, onion, garlic, smoked paprika, and thyme into the slow cooker. Pour in the chicken broth and stir well. Cover with the lid and set the cooker on low for 6-8 hours or high for 3-4 hours.

Shredding the Chicken & Adding Cream

Once the cooking time is up, shred the chicken using two forks directly in the crockpot or remove and chop it before returning. Stir in the heavy cream or half-and-half to make the chowder creamy. Allow to cook uncovered for an additional 15 minutes to blend flavors.

4. Storage Tips for Leftover Chicken Corn Chowder

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, stirring occasionally. For longer storage, freeze the chowder in freezer-safe containers for up to 3 months. To maintain its creamy texture, consider adding a splash of cream or broth upon reheating.

5. Delivery & Serving Suggestions

This hearty chicken corn chowder pairs beautifully with crusty bread, garlic bread, or a simple side salad. Garnish with fresh parsley or chives for a pop of color and flavor. For a complete meal, serve alongside a garlic Parmesan chicken meatloaf or savory Philly cheese steak pasta.

6. Frequently Asked Questions (FAQs)

Can I make this chicken corn chowder vegan or dairy-free?

Yes! Substitute the chicken with tofu or vegetables and use coconut cream or almond milk instead of heavy cream. It will still be delicious and flavorful.

How long does it take to prepare this creamy soup?

Preparation takes approximately 15-20 minutes, with about 6-8 hours in the slow cooker for cooking and flavor development.

Can I use canned corn instead of fresh or frozen?

Absolutely! Canned corn works well, just be sure to drain it thoroughly before adding to the crockpot.

What are some good sides to serve with this hearty chicken corn chowder?

Try serving with crusty bread, garlic bread, or a light green salad for a balanced meal.

7. Kitchen tools that you might need for this recipe

8. Related Recipes & Variations

9. Conclusion

This delicious crockpot chicken corn chowder recipe offers a perfect blend of creamy soup, hearty ingredients, and easy preparation. It’s an ideal hearty meal for chilly days or busy weeknights when you want comfort in a bowl. With minimal effort, you can create a satisfying dish that everyone will love. Try it today and enjoy the rich flavors of this simple yet indulgent slow cooker recipe!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A vibrant bowl of chicken corn chowder topped with fresh herbs on a rustic wooden table. The chowder has a rich, creamy texture with golden corn kernels and tender shredded chicken visible. A spoon is dipped into the soup, and a piece of crusty bread is placed beside the bowl, garnished with chopped green onions and a swirl of cream, styled to look warm and inviting.

Delicious Crockpot Chicken Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and creamy chicken corn chowder made effortlessly in the crockpot, packed with tender chicken, sweet corn, and savory flavors.

  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream or milk
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Chopped fresh parsley or green onions for garnish

Instructions

  1. Place chicken breasts in the crockpot with chicken broth, onion, garlic, paprika, salt, and pepper.
  2. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
  3. Remove chicken, shred with two forks, and return to the crockpot.
  4. Add corn, butter, and cream; stir well.
  5. Cook for an additional 30 minutes on low until heated through.
  6. Serve hot, garnished with fresh herbs and crusty bread if desired.

Notes

  • Adjust cream quantity for a thicker or thinner chowder.
  • Use frozen corn for convenience; fresh corn can be blanched beforehand.
  • Great for meal prep; refrigerate leftovers within 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Comfort Food

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 Kcal
  • Sugar: 8g
  • Sodium: 850mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 26g
  • Cholesterol: 90mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star