This Easy Crockpot Chicken Corn Chowder is warm, creamy, and perfect for cozy nights. It has tender chicken, sweet corn, and a mix of spices that make each spoonful delicious!
Throw everything in your crockpot and let it do the work. I just love the smell that fills my kitchen while it cooks! It’s like a warm hug in a bowl. 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best, as they cook evenly and shred easily. If you’re looking for a quicker option, rotisserie chicken can substitute well. Just add it in at the end to warm up.
Corn: Frozen corn is convenient, but fresh corn can give you a sweeter taste when in season. Canned corn is also fine; just remember to drain it well before adding.
Potatoes: I recommend using russet or Yukon gold potatoes for their creaminess. If you’re trying to cut carbs, consider using cauliflower instead.
Cream: Heavy cream adds richness, but half-and-half works too if you want something lighter. For a dairy-free version, coconut milk is a tasty alternative.
Spices: Don’t skip the thyme and smoked paprika—they add depth! For more kick, add a pinch of cayenne pepper or some diced jalapeño.
How Can I Make Sure My Chowder is Creamy and Delicious?
The key to a perfect creamy chowder lies in the roux. Here’s how to do it:
- Melt butter on medium heat until bubbly.
- Whisk in flour and cook for 1-2 minutes to remove the raw taste, stirring constantly.
- Slowly pour in the heavy cream while whisking to avoid lumps. Cook until it thickens slightly.
Adding this roux to your crockpot mixture at the end ensures that your chowder maintains its creamy texture. Just be sure not to add it too early, or it might separate.
Lastly, always taste your chowder before serving. Adjusting the salt and pepper can elevate the flavors perfectly!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups frozen corn kernels (can use fresh or canned, drained)
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Roux:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Optional Garnish:
- Chopped fresh parsley
- Chopped green onions
How Much Time Will You Need?
This hearty chowder takes about 20 minutes of prep time and will need to cook in the crockpot for 6-7 hours on low or 3-4 hours on high. With a little patience, you’ll have a delicious meal ready for you!
Step-by-Step Instructions:
1. Prepare the Chicken and Veggies:
Start by placing the chicken breasts at the bottom of your crockpot. Next, layer on the frozen corn, diced potatoes, chopped onion, and minced garlic over the chicken. It’s a colorful mix!
2. Add the Broth and Spices:
Pour in the chicken broth, and sprinkle the dried thyme, smoked paprika, salt, and pepper over the ingredients. Give it a little stir so everything gets combined.
3. Cook the Chowder:
Cover your crockpot and let it work its magic! Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken and potatoes are tender and cooked through.
4. Shred the Chicken:
About 30 minutes before you’re ready to serve, take out the chicken breasts. Shred them using two forks, then pop the shredded chicken back into the crockpot. This adds great flavor back to the chowder.
5. Make the Chowder Creamy:
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it’s lightly golden. This is your roux! Slowly add the heavy cream, whisking until smooth and slightly thickened.
6. Mix it All Together:
Stir the creamy roux mixture into the chowder in the crockpot. This will give it that rich and creamy texture we all love. Taste your chowder and adjust the salt and pepper if needed.
7. Serve and Enjoy:
It’s time to serve your delicious chowder! Ladle it into bowls and top with chopped parsley or green onions for a fresh touch. Enjoy your warm, comforting bowl of chicken corn chowder!
Bon appétit! 😊
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw frozen chicken overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Pat it dry before adding to the crockpot.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder and store it in the fridge for up to three days. Reheat it gently on the stove, adding a splash of broth or cream if it thickens too much.
How Can I Make This Recipe Dairy-Free?
To make the chowder dairy-free, substitute the heavy cream with coconut milk or a dairy-free cream alternative. You can also omit the roux and instead blend the cooked potatoes for creaminess!
What Should I Serve with Chicken Corn Chowder?
This chowder pairs wonderfully with crusty bread or cornbread for dipping. You can also serve it with a mixed green salad for a light, well-rounded meal.
