This Easy Crockpot Chicken Corn Chowder is a warm bowl of goodness! It’s filled with tender chicken, sweet corn, and creamy potatoes—all simmered to perfection. Yum!
It’s so simple to make, just toss everything in the crockpot and let it do the work. I love enjoying this chowder with some crusty bread for dipping. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this chowder, but you can also use thighs for a richer flavor. If you want a vegetarian option, toss in some chickpeas or white beans to keep it hearty.
Corn: Frozen corn is super convenient, but fresh corn cut off the cob works too if it’s in season. Canned corn is okay, just rinse it well to cut down on extra sodium.
Potatoes: I like using russet potatoes for their fluffy texture, but you could also use Yukon Gold for a creamier chowder. Sweet potatoes would add a fun twist as well!
Heavy cream: For a lighter option, try using half-and-half or even coconut milk for a dairy-free version. You can adjust the amount to your taste – more cream for richness or less for a lighter chowder.
How Do I Achieve the Perfect Creamy Texture?
The key to getting that creamy texture is making a roux. This helps thicken the chowder nicely. Here’s how to do it:
- Melt butter in a saucepan over medium heat.
- Add flour, stirring constantly for 1-2 minutes until it’s lightly golden.
- Gradually whisk in the heavy cream until it thickens—this usually takes just a few minutes.
- Mix this roux into the crockpot for a smooth and creamy chowder!
Remember to let the chowder cook for an additional 15-20 minutes after adding the cream mixture. This helps everything come together beautifully.
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 1 lb (450g) boneless, skinless chicken breasts
- 4 cups frozen corn kernels
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper, to taste
For the Roux:
- 2 tbsp butter
- 2 tbsp all-purpose flour
Optional Garnish:
- Chopped fresh parsley or chives
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prep and then about 6-7 hours on low (or 3-4 hours on high) to cook in the crockpot. After that, you’ll add the cream and give it a little more time to thicken. So, total time from start to finish is about 7-8 hours, but the hands-on time is super short!
Step-by-Step Instructions:
1. Assemble the Ingredients:
Start by putting all the goodness into your crockpot! Place the chicken breasts, frozen corn, diced potatoes, chopped onion, minced garlic, chicken broth, dried thyme, paprika, salt, and black pepper into the crockpot. It’s okay if you layer them; just make sure it all fits.
2. Mix It Up:
Gently stir everything together to combine the ingredients well. This helps the flavors to mingle while cooking.
3. Cook Away:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. You want the chicken to be tender and the potatoes to be soft.
4. Shred the Chicken:
Once the cooking time is up, carefully take the chicken breasts out of the crockpot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot for even more flavor.
5. Make the Roux:
In a small saucepan, melt the butter over medium heat. Whisk in the flour and keep stirring for 1-2 minutes until it’s smooth and bubbly. This roux will help thicken your chowder!
6. Add the Cream:
Slowly pour in the heavy cream while whisking continuously to keep it smooth. Cook for about 2-3 minutes until it thickens up a bit.
7. Mix It In:
Now, pour this creamy mixture into the crockpot with the chowder and stir well to incorporate everything together.
8. Let It Thicken:
Cover the crockpot again and let it cook on low for another 15-20 minutes. This will allow the chowder to thicken even more and get creamy.
9. Taste and Season:
Give the chowder a taste! Adjust the seasoning with more salt and pepper if you think it needs it. Trust your taste buds!
10. Serve and Enjoy:
It’s time to enjoy your homemade chowder! Serve it hot in bowls, garnished with fresh parsley or chives if you’d like. Grab a piece of crusty bread for dipping, and dig in!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken Breasts Instead?
Yes, you can use frozen chicken breasts! Just note that it may take a bit longer to cook—around 7-8 hours on low will be best. Ensure the chicken reaches an internal temperature of 165°F (75°C) before shredding.
What Can I Substitute for Heavy Cream?
If you prefer a lighter option, half-and-half works well, or you can use coconut milk for a dairy-free version. Just keep in mind that different substitutes might slightly alter the flavor and creaminess of the chowder.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth or cream if it thickens too much!
Can I Add Extra Veggies to This Chowder?
Absolutely! Feel free to incorporate additional vegetables such as carrots, bell peppers, or celery. Just dice them small so they cook well within the cooking time. Add them at the same time as the other ingredients in step 1.
