Cozy Crockpot Chicken Corn Chowder Recipe for Comfort

Crockpot Chicken Corn Chowder is the type of dish that wraps around you like a warm blanket on a chilly evening. Picture this: creamy, buttery corn mingling with tender chicken and vibrant veggies, all simmering away in your trusty slow cooker. easy crockpot chicken ramen The aroma wafts through your home, inviting even the pickiest eaters to gather around the table. This chowder isn’t just a meal; it’s an experience that warms both the belly and the soul.

Now let me take you back to the time I first made this delightful concoction for my family. It was a rainy Sunday afternoon, and I was trying to impress my in-laws—because nothing says “I’m responsible” quite like a homemade soup. As they slurped up every last drop, I realized I could win any culinary battle with this comforting bowl of goodness. Outback-style creamy potato soup creamy potato soup recipe You’ll want to keep this recipe close—it’s perfect for cozy nights in or when you’re trying to score some serious kitchen cred!

I once made this chowder for a gathering, and everyone couldn’t stop raving about how mouthwatering it was!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts; feel free to adjust based on your crowd size.

• Corn (Fresh or Frozen): Fresh corn adds sweetness; frozen is convenient without sacrificing too much flavor.

• Potatoes: Yukon Gold or red potatoes are best; they hold their shape beautifully in chowder.

• Onion: A medium onion will enhance the flavor profile; sauté until translucent for maximum sweetness.

• Garlic: Fresh cloves pack a punch; use 3-4 minced cloves for that irresistible aroma.

• Chicken Broth: Low-sodium broth allows you to control saltiness; opt for quality brands for better taste.

• Cream or Milk: Heavy cream makes it indulgent while milk lightens it up—choose according to your mood!

• Seasonings (Salt, Pepper, Thyme): Essential for flavor; don’t skimp on seasoning—taste as you go!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

The Prep Work Begins: Start by washing and chopping your veggies. Dice those potatoes into bite-sized pieces and finely chop the onion. Mince the garlic until fragrant—your kitchen will smell divine!

Add Ingredients to the Crockpot: Toss everything into your crockpot: chicken breasts, corn, potatoes, onion, garlic, and broth. Give it a little stir so everything gets acquainted nicely.

Seasoning Time!: Sprinkle in salt, pepper, and thyme across the top of your ingredients. If you’re feeling adventurous, add some smoked paprika for that extra kick!

Let It Cook!: Set your crockpot on low and let it work its magic for 6-8 hours or high for 3-4 hours. The longer it cooks, the more flavors meld together—trust me on this one!

Finishing Touches: About 30 minutes before serving, shred that cooked chicken right into the pot using two forks. Stir in cream or milk until combined and cook until heated through.

Enjoy every last spoonful of your Crockpot Chicken Corn Chowder! southwest chicken and rice.

Perfecting the Cooking Process

To achieve optimal results with your Crockpot Chicken Corn Chowder, start by sautéing the onions and garlic to release their flavors before adding them to the slow cooker. Layer the ingredients wisely; place the chicken at the bottom for even cooking. For more inspiration, check out this Crockpot Butter Chicken recipe recipe.

Add Your Touch

Feel free to customize your chowder by adding diced bell peppers, potatoes, or even bacon for an extra punch of flavor. Experiment with spices like smoked paprika or cayenne pepper for a little kick that will surprise your taste buds.

Storing & Reheating

To store leftover chowder, keep it in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or cream to restore its creamy texture and bring back that fresh flavor.

It was during one stormy evening that I first made this chowder. Friends gathered around, and as they tasted my creation, they declared it “the best comfort food ever.” Their smiles were all the confirmation I needed.

FAQ

What can I substitute for chicken in this recipe?

Try using turkey or tofu for a vegetarian version of this chowder.

Can I freeze leftover Crockpot Chicken Corn Chowder?

Yes, store it in freezer-safe containers for up to three months.

How can I thicken my chowder?

For a thicker consistency, mash some of the corn or add cornstarch slurry towards the end.

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Crockpot Chicken Corn Chowder

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• Author: Valentina Rossi
• Total Time: 6 hours 15 minutes
• Yield: Serves 6

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Description

Crockpot Chicken Corn Chowder is a cozy, creamy delight that warms your soul with every spoonful. This easy-to-make dish combines tender chicken, sweet corn, and vibrant vegetables simmered to perfection in your slow cooker. Ideal for busy weeknights or family gatherings, this chowder will have everyone coming back for seconds.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 cups corn (fresh or frozen)
• 2 medium Yukon Gold potatoes, diced
• 1 medium onion, chopped
• 3–4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream or milk
• Salt and pepper to taste
• 1 tsp dried thyme

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Instructions

1. Prepare ingredients: Chop the onion and garlic; dice the potatoes into bite-sized pieces.
2. In the crockpot, add chicken breasts, corn, potatoes, onion, garlic, and broth. Stir gently to combine.
3. Season with salt, pepper, and thyme (add smoked paprika for extra flavor if desired).
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
5. About 30 minutes before serving, shred the chicken in the pot using two forks. Stir in cream or milk until well combined and heat through.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (245g)
• Calories: 300
• Sugar: 6g
• Sodium: 710mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 75mg