This Easy Crockpot Chicken Corn Chowder is a creamy and comforting dish perfect for chilly days. It’s loaded with tender chicken, sweet corn, potatoes, and tasty spices!
You can just toss everything in the crockpot and let it do its magic. I love serving it with some warm bread. Nothing beats a warm bowl of chowder after a long day! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this chowder as they stay juicy. You can swap them for thighs if you prefer a richer flavor. For a quick version, use rotisserie chicken!
Corn: Frozen corn is convenient and just as sweet as fresh. If you have fresh corn, you can use about 4-5 ears, just cut it off the cob. Canned corn works too, but rinse it to remove excess salt.
Potatoes: I recommend using Yukon Gold for their creaminess. If you’re looking for a lower-carb option, cauliflower can be a good substitute. Just chop it into bite-sized pieces.
Heavy Cream: For a lighter version, try half-and-half or even milk, but the chowder may be less creamy. Coconut milk can be a tasty dairy-free alternative!
Seasonings: Thyme and paprika give great flavor, but feel free to experiment. Basil or Italian seasoning can work well too. Fresh herbs are always a nice touch if you have them!
How Do I Achieve the Perfect Chowder Consistency?
Getting the right texture is key for a satisfying chowder. To thicken it without making it too heavy, here’s how to do it:
- Shredding the chicken after cooking helps distribute the meat evenly and makes each bite flavorful.
- If you want a thicker chowder, create a cornstarch slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a bowl, then stir it into the chowder.
- After adding cornstarch, cook on high for another 15-20 minutes, stirring occasionally until thickened.
Feel free to adjust the thickness based on your personal preference! Enjoy your cooking experience! 🌽🥣
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts
- 4 cups frozen corn kernels (about 1 lb)
- 3 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
- 2 tablespoons butter or olive oil
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes approximately 15 minutes to prepare and then needs to cook for either 6 to 7 hours on low or 3 to 4 hours on high in the crockpot. It’s a set-it-and-forget-it meal that will fill your kitchen with delicious aromas!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts at the bottom of the crockpot. This important first step helps keep the chicken moist while it cooks.
2. Add the Vegetables:
Next, add the frozen corn, diced potatoes, chopped onion, and minced garlic right on top of the chicken. These will all meld together and create a comforting flavor.
3. Season it Up:
Pour the chicken broth over the mixture. Then, sprinkle thyme, paprika, salt, and pepper evenly on top. This creates a delicious base for your chowder.
4. Cook to Perfection:
Cover the crockpot and set it to cook on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is fully cooked and the potatoes are tender. Relax while the magic happens!
5. Shred the Chicken:
Once cooked, carefully remove the chicken breasts from the crockpot and shred them using two forks. Shredding the chicken gives you that lovely, tender texture throughout the chowder.
6. Add the Creaminess:
Return the shredded chicken back into the crockpot. Stir in the heavy cream and butter (or olive oil) to create a rich, creamy base.
7. Thicken it Up:
If you’d like your chowder to be thicker, mix the cornstarch with cold water in a small bowl to make a slurry. Stir this slurry into the chowder and cook on high for an additional 15-20 minutes until it’s thickened to your liking.
8. Final Touches:
Taste the chowder and adjust the salt and pepper as necessary. You want it perfectly seasoned to bring out all the flavors!
9. Serving:
Serve your chowder hot, garnished with chopped parsley, alongside your favorite crusty bread for dipping. Enjoy a cozy, warm bowl of goodness!
Enjoy your creamy, hearty, and super easy Crockpot Chicken Corn Chowder!
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Different Proteins in This Recipe?
Absolutely! While this recipe calls for chicken breasts, you can easily substitute them with chicken thighs for a richer flavor. If you’re looking for a vegetarian option, try using vegetable broth and omitting the meat altogether. You can add beans or tofu for protein!
What Can I Use Instead of Heavy Cream?
If you want a lighter chowder, you can substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, coconut milk works beautifully and adds a hint of sweetness. Just remember that the chowder may be less thick, so adjust the cornstarch as needed.
Can I Store Leftovers?
Yes! Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, stirring occasionally. If the chowder thickens too much in the fridge, add a splash of chicken broth or water while reheating.
How Can I Make This Recipe Spicier?
If you enjoy some heat, consider adding a pinch of cayenne pepper or red pepper flakes along with the other spices. You can also serve the chowder with hot sauce on the side for those who like to customize their spice levels!
