Crockpot Chicken Corn Chowder

Ah, the joy of coming home to the comforting embrace of a warm bowl of creamy chowder! Picture this: it’s a chilly evening, the leaves are falling, and you want nothing more than to settle in with a hearty meal. That’s exactly the vibe this Crockpot Chicken Corn Chowder brings. It’s so simple yet so rewarding, and here’s a little secret—it’s become my go-to dish for gatherings and cozy nights in. Let me share the magic of this recipe with you, and trust me, you’re going to love every spoonful.

What makes this chowder irresistible?

You might be wondering, why should I whip up Chicken Corn Chowder tonight? Well, let me tell you about the heartwarming flavors and the ultimate comfort it provides. There’s something magical about how the sweetness of corn dances with the savory notes of chicken and spices. The creamy texture is like a warm hug that wraps you in coziness, while the subtle background of garlic and onion whispers flavors you won’t soon forget.

This dish isn’t just about the taste; it’s incredibly nourishing too. Packed with protein from the chicken and fiber from the corn and potatoes, you’re feeding your body with wholesome goodness. Plus, it’s perfect for a busy weeknight—just toss everything into your crockpot and let it do the work while you unwind. What’s not to love?

Gather these ingredients

Let’s dive into what you’ll need for this delightful chowder. Each ingredient adds its own flair, so pay attention!

• 1 lb chicken breast: The star of our show! You can use boneless or bone-in, whatever you have on hand. If you’re looking for a lighter option, feel free to swap it out for turkey breast.

• 4 cups corn: Fresh corn off the cob gives a lovely sweetness, but frozen corn is just as great! It’s convenient and just as delicious.

• 1 onion, diced: A sweet onion adds depth, but a red onion would give a nice color and slight bite if you’re feeling adventurous.

• 3 cloves garlic, minced: For that aromatic hug that makes you feel all warm inside.

• 4 cups chicken broth: Homemade is best, but store-bought works perfectly when you’re short on time.

• 1 cup heavy cream: Ah, the magic ingredient! It transforms this chowder from good to luscious. If you want a lighter version, use half-and-half or oat cream.

• 2 potatoes, diced: They add heartiness. Go for russets for fluffiness or Yukon golds for a creamier bite.

• Salt and pepper to taste: Simple seasoning is all you need to bring everything to life.

• Crispy bacon (optional): Because who doesn’t love a little crunch?

• Shredded cheese (optional): A sprinkle of cheddar makes it extra indulgent.

• Sour cream (optional): A dollop on top balances out the flavors wonderfully!

The cooking process explained

Alright, my friend, let’s get down to business! Making this chowder is as easy as pie; here’s how you’ll do it.

1. In a crockpot, toss together the chicken breasts, corn, diced onion, minced garlic, chicken broth, and diced potatoes. That’s right—no need to sauté anything. Just mix them all together.

2. Set the crockpot to low and let it work its magic for 6-8 hours, or crank it up to high for 4-5 hours. You’ll know it’s ready when the chicken is cooked through and tender.

3. Once the chicken is done, gently remove it from the crockpot. Use two forks to shred it into juicy pieces, then return it to the glorious mix.

4. Pour in the heavy cream and give everything a good stir! Now’s the time to sprinkle in some salt and pepper. What you want to make sure is that it’s just the right seasoning for your taste.

5. Serve it up hot! If you’re feeling fancy, top each bowl with crispy bacon, a sprinkle of cheddar cheese, or a dollop of sour cream.

Best way to enjoy it

To truly elevate your chowder experience, consider serving it with a side of crusty bread. A thick slice of sourdough or maybe a warm baguette is perfect for dipping. You could even prepare a light salad to accompany this hearty dish—say, a refreshing spinach salad with a zesty vinaigrette.

Feeling adventurous? Add some jalapeños for a spicy kick, or toss in some fresh herbs right before serving. Don’t shy away from customizing based on your taste—it’s your kitchen after all!

Storage and reheating tips

Now, if you find yourself with leftovers (and I hope you do, because this chowder gets even better!), here’s how to keep them fresh. Allow it to cool before transferring to airtight containers. It’ll keep in the fridge for about 4 days. Want to save some for later? This chowder freezes wonderfully! Just scoop it into freezer-safe bags or containers, but leave a little space at the top for expansion. It should be good for about 3 months.

To reheat, simply thaw it in the fridge overnight, then warm it up on the stove or in the microwave. You might need to add a splash of broth or cream to bring back that velvety texture.

Pro chef tips

• Try to use high-quality chicken broth; it makes a difference! Homemade is preferred, but store-bought low-sodium broth is a solid alternative.
• Don’t skip the step of shredding the chicken back into the chowder. It infuses the dish with more flavor and tender bites.
• For an herbal twist, consider tossing in some fresh thyme or rosemary near the end of cooking. It elevates the aroma beautifully!

Creative twists

Feeling creative? Why not switch it up a bit?

• Spice it up: Stir in a bit of cayenne pepper or smoked paprika for a delightful kick.
• Colorful veggies: Add bell peppers, jalapeños, or even peas for some color and added nutrition.
• Vegan version: Swap the chicken for chickpeas or lentils and use vegetable broth and coconut cream to achieve that creamy texture without any animal products.

Ingredients list

• 1 lb chicken breast
• 4 cups corn (fresh or frozen)
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 potatoes, diced
• Salt and pepper to taste
• Crispy bacon (optional)
• Shredded cheese (optional)
• Sour cream (optional)

Directions to follow

1. In a crockpot, combine the chicken breast, corn, onion, garlic, chicken broth, and diced potatoes.
2. Cook on low for 6-8 hours or high for 4-5 hours until the chicken is cooked through.
3. Remove the chicken, shred it, and return it to the crockpot.
4. Stir in the heavy cream and season with salt and pepper.
5. Serve hot, topped with crispy bacon, shredded cheese, or sour cream if desired.

Your questions answered

1. Can I use frozen chicken? Yes, just extend the cooking time slightly.
2. How can I make it gluten-free? This recipe is gluten-free as written.
3. Can I make it ahead of time? Absolutely! Just store leftovers in the fridge or freezer as mentioned.
4. What other toppings work well? Fresh herbs, diced avocado, or even crushed tortilla chips can add a fun twist!
5. Is it ok to leave it on warm? Yes, just avoid overcooking. It can stay warm for a couple of hours if needed.

Just imagine the smell of this chowder wafting through your home as it cooks. Not only will your family love it, but you might just find yourself eating it for days, purely because it tastes like warm memories of cozy kisses from the kitchen. So grab your ingredients, fire up that crockpot, and let the good times roll! Happy cooking, my friend!

Use Your Leftovers

Reduce food waste by making these recipes with your leftover ingredients:

Classic Chicken Pot Pie Pasta

♻️ Uses leftover chicken broth40%

Creamy Salmon Broccoli Pasta

♻️ Uses leftover heavy cream40%

Print Recipe

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Crockpot Chicken Corn Chowder

Difficulty: Beginner Prep Time Cook Time Total Time 16 hrs

Cooking Temp: low  C Servings: 6 Estimated Cost: $ 15 Calories: 350

Best Season: fall/winter

Description

This Crockpot Chicken Corn Chowder is an easy, creamy, and hearty dish perfect for cozy nights. Packed with nutritious ingredients and flavors, it’s a go-to recipe for gatherings and weeknight dinners.

Ingredients for Crockpot Chicken Corn Chowder

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 lb chicken breast (boneless or bone-in)
• 4 cups corn (fresh or frozen)
• 1 onion, diced (sweet or red onion)
• 3 cloves garlic, minced (for aromatic flavor)
• 4 cups chicken broth (homemade or store-bought)
• 1 cup heavy cream (can substitute with half-and-half or oat cream)
• 2 potatoes, diced (russets or Yukon golds)
• Salt and pepper to taste (to season)
• Crispy bacon, optional (for garnish)
• Shredded cheese, optional (cheddar for extra indulgence)
• Sour cream, optional (for topping)

Cooking Instructions

Preparation and Cooking

1. In a crockpot, combine the chicken breast, corn, onion, garlic, chicken broth, and diced potatoes.
   No need to sauté anything.
   Mark as complete
2. Cook on low for 6-8 hours or high for 4-5 hours until the chicken is cooked through.
   Chicken should be tender.
   Mark as complete
3. Remove the chicken, shred it, and return it to the crockpot.
   Shredding the chicken infuses flavor into the chowder.
   Mark as complete
4. Stir in the heavy cream and season with salt and pepper.
   Mark as complete
5. Serve hot, topped with crispy bacon, shredded cheese, or sour cream if desired.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 70mg24%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 30g10%

Dietary Fiber 3g12%

Sugars 5g

Protein 20g40%

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Vitamin A 500 IU

Vitamin C 10 mg

Calcium 200 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This chowder tastes even better as leftovers.

Keywords: crockpot, chowder, chicken, corn, creamy, comfort food