This Easy Crockpot Chicken Corn Chowder is a warm hug in a bowl! It’s filled with tender chicken, sweet corn, and creamy goodness, making it a perfect comfort meal.
The best part? Just toss everything in the crockpot and let it do the work while you relax! I love serving it with some crusty bread—so cozy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this chowder. If you’re looking for a quicker option, rotisserie chicken works well—just add it at the end to warm it through.
Corn: I use frozen corn for convenience and sweetness. Fresh corn on the cob can be a fun option too, just cut off the kernels! Canned corn is another alternative, but make sure to drain it first.
Potatoes: Diced potatoes add heartiness to this dish. I like using Yukon Gold for their buttery flavor. You can swap them for sweet potatoes for a different taste or omit them entirely for a lighter version.
Heavy Cream: For creaminess, I go with heavy cream, but half-and-half works too if you want it lighter. Non-dairy options like coconut milk can substitute for a dairy-free chowder.
How Do I Make the Creamy Base for My Chowder?
A creamy base is key to a rich chowder. The roux made with butter and flour thickens the soup nicely. Here’s how to get it right:
- In a small saucepan, melt the butter over medium heat. Keep an eye on it so it doesn’t burn.
- Once melted, whisk in the flour and cook it for 1-2 minutes. This should help eliminate that raw flour taste.
- Gradually whisk in your heavy cream until it’s smooth. Keep stirring until it thickens up a bit—about 2-3 minutes.
- This mixture gets added back into the crockpot to create a lovely, creamy texture!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
For Thickening:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
For Garnish:
- Fresh parsley or chives, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus cooking time of 6-7 hours on low or 3-4 hours on high in the crockpot. It’s a hands-off recipe, perfect for a busy day when you want a hearty meal waiting for you!
Step-by-Step Instructions:
1. Assemble the Ingredients:
Start by placing the chicken breasts in the bottom of your crockpot. They’ll form the base of your chowder.
2. Add the Veggies and Seasonings:
On top of the chicken, add the frozen corn, diced potatoes, onion, garlic, chicken broth, dried thyme, paprika, and a sprinkle of salt and pepper. Give everything a gentle stir to combine.
3. Cook to Perfection:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through, and the potatoes should be tender when it’s done.
4. Shred the Chicken:
When the cooking time is up, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces.
5. Create the Creamy Base:
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1-2 minutes until it’s lightly golden—this creates a roux. Gradually whisk in the heavy cream and cook until the mixture thickens, which should take 2-3 minutes.
6. Combine and Thicken:
Return the shredded chicken to the crockpot, then stir in your cream mixture. Mix everything well and let it cook on high for an additional 15-20 minutes to help thicken up the chowder.
7. Final Touches:
Before serving, taste your chowder and adjust the seasoning with more salt and pepper, if needed. It’s always good to double-check!
8. Serve and Enjoy:
Dish out the chowder hot, garnishing with fresh parsley or chives. It pairs beautifully with some crusty bread or crackers—perfect for dipping!
Can I Use Fresh Chicken Instead of Frozen?
Yes, you can use fresh boneless, skinless chicken breasts! Just ensure they are cooked to a safe internal temperature of 165°F. You might need to slightly adjust the cooking time, as fresh chicken may cook a bit faster.
Can I Substitute the Cream for a Lighter Version?
Absolutely! You can substitute heavy cream with half-and-half or whole milk for a lighter chowder. If you want to keep it dairy-free, try using coconut milk or a plant-based cream alternative.
What If I Don’t Have Chicken Broth?
No worries! You can easily substitute chicken broth with vegetable broth or even water, though using broth will add more flavor to the chowder. If you’re using water, consider adding extra seasonings or a bouillon cube to enhance the taste.
How Do I Store and Reheat Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of broth or milk to reach your desired consistency. Stir occasionally for even heating.
