Creamy Crockpot Chicken Corn Chowder

$To make this tasty chowder, you need some key ingredients. Here is what you will need: - 2 boneless, skinless chicken breasts - 4 cups chicken broth - 3 cups frozen corn - 2 medium potatoes, diced - 1 onion, chopped - 2 cloves garlic, minced - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 3 green onions, sliced (for garnish) - Fresh parsley, chopped (for garnish) These ingredients come together to create a hearty and tasty meal. The chicken adds protein, while the corn and potatoes give it a nice texture. Want to make your chowder a bit different? You can add some optional ingredients. Here are a few ideas: - Bell peppers for a sweet crunch - Carrots for extra sweetness - Celery for a fresh taste - Bacon bits for a smoky flavor - Chili powder for a spicy kick Feel free to mix and match these options to suit your taste. The chowder is very flexible and allows for creativity. If you have dietary needs, you can still enjoy this chowder. Here are some substitutions you can use: - Use chicken thighs instead of breasts for more flavor. - Swap heavy cream for coconut milk to keep it dairy-free. - Replace potatoes with cauliflower for a low-carb option. - Use vegetable broth instead of chicken broth for a vegetarian version. These substitutions will help you enjoy the chowder without worrying about dietary restrictions. {{ingredient_image_1}} Start with the chicken. Take two boneless, skinless chicken breasts and place them at the bottom of your crockpot. This helps the chicken soak up all the flavors. Next, chop two medium potatoes into small pieces. Dice them well so they cook evenly. Chop one onion and mince two cloves of garlic. These add a nice touch to the chowder. Now, it’s time to layer the ingredients. Pour four cups of chicken broth over the chicken. This broth is the heart of the chowder. Add three cups of frozen corn, the diced potatoes, chopped onion, and minced garlic on top. Sprinkle one teaspoon of dried thyme and one teaspoon of smoked paprika over everything. Don’t forget to add salt and pepper to taste. Give it all a gentle stir. This mix creates a cozy flavor. Cover the crockpot with its lid. You can cook on low for six hours. This makes the chicken very tender. If you want it done faster, cook on high for three hours. Once it’s ready, take out the chicken and shred it with two forks. Then, return the shredded chicken to the pot. Stir in one cup of heavy cream or coconut milk. Let it cook for another 30 minutes. This step makes the chowder rich and creamy. Before serving, taste it and adjust the seasoning if needed. Top each bowl with sliced green onions and fresh parsley for a lovely finish. To make your chowder creamy, use heavy cream. You can also use coconut milk for a dairy-free choice. Stir in the cream at the end to keep it rich. This small step makes a big difference. Let it cook for another 30 minutes to blend the flavors well. Shredding chicken is simple. After cooking, take the chicken out of the crockpot. Use two forks to pull the meat apart. This method keeps the chicken tender and juicy. Make sure to return it to the chowder to soak in all the tasty broth. Serve your chowder hot in a bowl. Top with fresh green onions and parsley for color. You can pair it with crusty bread or cornbread for a full meal. A crisp salad on the side adds freshness. Enjoy it with family or friends for a cozy night in. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh vegetables and herbs when available. They can elevate the dish significantly! Adjust the Thickness: If you prefer a thicker chowder, mash some of the potatoes in the pot before adding the cream to create a creamier texture. Make it Spicy: Add a pinch of cayenne pepper or diced jalapeños for a spicy kick that complements the sweetness of the corn. Storage Tips: This chowder stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} You can make this chowder dairy-free by using coconut milk. Simply swap the heavy cream for one cup of full-fat coconut milk. This change keeps the chowder rich and creamy. Plus, it adds a subtle sweetness that pairs well with the corn. If you like, you can also use almond milk, but it may not be as creamy. Boost the nutrition in your chowder by adding more veggies. You can include carrots, bell peppers, or even spinach. Just chop them into small pieces and add them to the crockpot with the other ingredients. This way, you not only increase nutrients but also add more colors and textures to your dish. Want to spice things up? Add jalapeños for a kick. Chop one or two jalapeños and toss them in with the other ingredients. You can adjust the amount based on your spice tolerance. This version gives the chowder a whole new level of flavor. To keep your chowder fresh, let it cool first. Place it in an airtight container. Store it in your fridge for up to three days. When ready to eat, check for any signs of spoilage. If it smells good, it’s likely safe to enjoy. This chowder freezes well. Use a freezer-safe container and leave some space for expansion. Pour your cooled chowder into the container and seal tightly. Label it with the date. You can freeze it for up to three months. When you want to eat it again, thaw it in the fridge overnight. To reheat, pour the chowder into a pot over medium heat. Stir regularly to avoid sticking. If it seems thick, add a splash of chicken broth or water. Heat until it is warm throughout. You can also use a microwave. Heat it in short bursts, stirring in between. This keeps the flavor and texture just right. You can store this chowder for up to four days in the fridge. Make sure to put it in an airtight container. This helps keep it fresh and tasty. If you want to save it longer, try freezing it. In the freezer, it lasts up to three months. Just remember to let it cool first before freezing. Yes, you can use fresh corn! Fresh corn adds great flavor and texture. Just cut the kernels off the cob and use about three cups. This will give your chowder a fresh, sweet taste. If you use fresh corn, add it in the last hour of cooking to keep it tender. Absolutely! Adding beans can boost nutrition and make the chowder heartier. You can use black beans or white beans for a nice twist. Rinse the beans well and add them in when you add the corn. This will give your chowder a nice, creamy texture and extra protein. Crockpot Chicken Corn Chowder is a simple and tasty meal. We covered key ingredients, step-by-step cooking, and useful tips. You can customize the recipe to fit your likes, including dairy-free and spicy options. Proper storage can help you enjoy it later, too. Remember to try different variations to find your favorite. With this recipe, you will have a warm bowl of comfort anytime you need it. Enjoy your chowder adventures!$

Creamy Crockpot Chicken Corn Chowder

A hearty and creamy chowder made with chicken, corn, and potatoes, perfect for a cozy meal.

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Prep Time 15

Cook Time 6

Total Time 7

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
4 cups chicken broth
3 cups frozen corn
2 medium potatoes, diced
1 medium onion, chopped
2 cloves garlic, minced
1 cup heavy cream or coconut milk
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
3 pieces green onions, sliced for garnish
to taste fresh parsley, chopped for garnish

Instructions

Start by placing the chicken breasts at the bottom of the crockpot.
Pour in the chicken broth and add the frozen corn, diced potatoes, chopped onion, and minced garlic.
Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Give everything a gentle stir to combine the ingredients.
Cover the crockpot and cook on low for 6 hours, or on high for 3 hours, until the chicken is cooked through and tender.
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the chowder.
Stir in the heavy cream or coconut milk and let it cook for an additional 30 minutes to thicken up slightly.
Taste and adjust seasoning, adding more salt and pepper if needed.
Before serving, top each bowl with sliced green onions and a sprinkle of fresh parsley for a pop of color.

Notes

Use coconut milk for a dairy-free option.

Keyword chicken, chowder, comfort food, corn, crockpot