This Easy Crockpot Chicken Corn Chowder is a warm and hearty dish that’s perfect for chilly nights. With tender chicken, sweet corn, and creamy goodness, it’s super comforting!
I love how this chowder just simmers away while I do other things. Toss everything in the crockpot, and in a few hours, a delicious meal is ready to enjoy! 🥣
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts keep it simple and tender. You can also use thighs for a more flavorful option, or even diced rotisserie chicken if you’re short on time.
Corn: Frozen corn kernels are easy and sweet. If you have fresh corn, feel free to use it instead—just boil it and slice off the cob. Canned corn works too, but it might be a bit softer.
Potatoes: Regular white or yellow potatoes add heartiness. Sweet potatoes are a tasty swap, adding a nice hint of sweetness and extra nutrition.
Heavy Cream: This gives the chowder that rich, creamy goodness. For a lighter option, half-and-half works well. You can also use coconut milk for a dairy-free version.
How Do You Get the Best Creamy Texture?
One key step is making the roux with butter and flour. This thickens the soup. Here’s how to do it:
- In a small saucepan, melt the butter over medium heat.
- Stir in flour gradually, cooking for just 1-2 minutes until it bubbles without browning. This keeps the flavor light.
- Slowly whisk in the cream while stirring. Keep at it until it thickens—this can take about 5 minutes!
- Add it to the chowder at the end, allowing it to simmer with the lid off to reach the perfect thickness.
Watch the chowder closely as it simmers; it’ll get creamier and more delicious moment by moment!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Base Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
Creamy Ingredients:
- 1 cup heavy cream or half-and-half
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Garnish:
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
You’ll need about 15 minutes of prep time and then let the chowder cook in the crockpot. If you’re on low, it takes about 6-7 hours, or on high, about 3-4 hours. After that, you’ll just need another 30 minutes to thicken the chowder before it’s ready to serve!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts at the bottom of your crockpot. This will keep them juicy as they cook. Next, add the frozen corn, diced potatoes, chopped onion, and minced garlic right on top of the chicken. No need to mix just yet!
2. Add the Liquid and Spices:
Pour in the chicken broth over everything and sprinkle the dried thyme, paprika, salt, and pepper on top. This is where all the flavors start to come together!
3. Let It Cook:
Cover the crockpot with its lid and set it to cook. If you want a hearty meal in the evening, choose low for 6-7 hours. If you need it ready sooner, go for high and set it for 3-4 hours. It’s all about what fits your schedule!
4. Shred the Chicken:
When it’s done cooking, take out the chicken breasts carefully (they’ll be hot!). Shred them with two forks—you want to get nice bite-sized pieces. Place the shredded chicken back into the crockpot.
5. Make It Creamy:
In a small saucepan on medium heat, melt the butter. Stir in the flour to create a roux, cooking it for about 1-2 minutes until it bubbles slightly. This mixture is key for thickening your chowder!
6. Finish the Chowder:
Gradually whisk in the heavy cream, stirring constantly until you see it thicken up, which usually takes a few minutes. Then pour this creamy mixture into the crockpot and stir everything together.
7. Final Touch:
Allow the chowder to cook for another 15-30 minutes with the lid off. This helps it thicken up even more. Afterward, taste it and adjust with more salt and pepper if you like.
8. Serve and Enjoy:
When you’re ready to serve, ladle the chowder into bowls and garnish with fresh parsley or chives if desired. Enjoy this comforting and delicious chowder!
This Easy Crockpot Chicken Corn Chowder is not just easy to make but also perfect for a family dinner. Enjoy! 🥣
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breast! Just ensure it’s fully thawed before cooking, as frozen chicken may need longer to cook thoroughly. Thaw overnight in the fridge or quickly submerge in cold water.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder and keep it in the refrigerator for up to 3 days. Just reheat gently on the stove before serving, and consider adding a little additional cream to restore its creamy texture.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months! If freezing, leave out the heavy cream until you reheat it to keep the best texture.
What Can I Serve with This Chowder?
This chowder pairs well with crusty bread or a simple salad. You can also serve it over rice or with a side of cornbread for a hearty meal. Enjoy!
