This easy Crockpot Chicken Corn Chowder is creamy, comforting, and full of flavor! With chicken, corn, and just a hint of spices, it warms you up on chilly days.
I love throwing everything in the pot and letting it cook while I relax. Plus, it’s perfect for left-overs or cozy family dinners. Who doesn’t love a good chowder? 😊
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts for this recipe. They’re easy to shred and cook down well. You can swap them with thighs for more flavor or use leftover rotisserie chicken to save time!
Corn: Frozen corn kernels are super convenient and sweet. If fresh corn is in season, feel free to use that—just cut it off the cob! Canned corn can be used as a substitute, but drain it first.
Potatoes: I love using russet or Yukon Gold potatoes for their creaminess. If you’re looking for a healthier option, try cauliflower for a low-carb chowder. Just keep in mind the texture will change a bit!
Cream: Heavy cream makes the chowder rich and velvety. If you want it lighter, half-and-half or even evaporated milk is a good substitute. You could also use coconut milk for a dairy-free option!
How Do I Get the Perfect Thickness for My Chowder?
Getting the right consistency is key for a great chowder! If you prefer a thicker chowder, you can create a roux with butter and flour as mentioned in the recipe. Here’s a simplified way to do it:
- Melt butter in a skillet over medium heat.
- Stir in flour to form a paste and cook for 1-2 minutes.
- Slowly whisk in heavy cream until smooth, then fold it into the crockpot.
If you like a lighter chowder, skip the roux entirely. Just let the chowder simmer longer to let it naturally thicken up!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for lighter chowder)
Seasonings:
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
Optional Ingredients:
- 2 tbsp butter
- 2 tbsp all-purpose flour (for thickening)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious chowder takes about 20 minutes of prep time, plus you’ll need 6-7 hours on low or 3-4 hours on high in the crockpot for it to cook. It’s a fantastic set-it-and-forget-it dish, perfect for busy days!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This allows the juices from the chicken to infuse the soup as it cooks, making it more flavorful.
2. Layer the Veggies:
Next, add the diced potatoes, chopped onion, minced garlic, and frozen corn on top of the chicken. This layers the ingredients nicely and helps them cook evenly.
3. Add the Broth and Seasoning:
Now, pour in the chicken broth, ensuring all the ingredients are submerged. Then sprinkle the dried thyme, paprika, salt, and pepper over everything for added flavor!
4. Cook It:
Cover the crockpot with its lid and set it to cook on low for about 6-7 hours or on high for 3-4 hours. You want the chicken and potatoes to be nice and tender.
5. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken breasts and use two forks to shred the meat. Return the shredded chicken back into the chowder.
6. Make the Creamy Mixture:
If you want a thicker chowder, melt the butter in a small skillet and stir in the flour to create a roux. Cook for about 1-2 minutes until lightly golden. Slowly whisk in the heavy cream until smooth and thickened.
7. Combine and Thicken:
Pour the creamy mixture into the crockpot and stir well to combine. Let the chowder cook for an extra 15-20 minutes to thicken up nicely.
8. Season and Serve:
Before serving, taste and adjust the seasoning with additional salt and pepper as needed. Serve the chowder hot, garnished with fresh chopped parsley for a lovely touch!
Enjoy a warm, hearty bowl of this creamy and delicious chicken corn chowder! It’s comfort food at its finest! 🥣
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts! Just be sure to cook the chowder a bit longer to ensure the chicken is fully cooked through—about 30 minutes extra on high or 1 hour on low.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder and store it in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave, adding a splash of broth or cream if it’s too thick.
How Can I Thicken My Chowder?
To thicken your chowder, you can create a roux with butter and flour as mentioned in the recipe. Alternatively, you can mash some of the cooked potatoes against the side of the pot for a creamier texture without adding flour.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, half-and-half or evaporated milk works well. For a dairy-free alternative, try coconut milk or a plant-based cream—just note that this will alter the flavor slightly!
