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- 2 boneless, skinless chicken breasts - 4 cups frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish I love starting with fresh, simple ingredients. The chicken gives a nice base, while the corn adds sweetness. Onions and garlic bring great flavor, and potatoes add heartiness. The broth makes everything come together, and cream makes it rich. - Cooked bacon bits - Green onions, sliced - Shredded cheese - Croutons - A squeeze of lime These add-ins can elevate your chowder. Bacon brings a smoky touch. Green onions add a fresh crunch. Cheese melts in and adds depth. Croutons give a fun texture, while lime brightens the dish. - Crusty bread - Side salad - Grilled cheese sandwiches - Roasted vegetables Pairing with crusty bread makes for a cozy meal. A side salad adds freshness and crunch. Grilled cheese sandwiches can be a fun twist. Roasted vegetables bring extra flavors and nutrients. Start by gathering all your ingredients. You will need: - 2 boneless, skinless chicken breasts - 4 cups frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Sauté until the onion looks clear, about 5 minutes. This step builds flavor. Next, place the chicken breasts at the bottom of your slow cooker. Add the sautéed onion and garlic on top of the chicken. Now, add the frozen corn and diced potatoes. Pour the chicken broth over everything. Make sure all the ingredients are covered. Sprinkle in the dried thyme, paprika, salt, and pepper. Stir gently to combine. Cover the slow cooker with its lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and fully cooked. Once the cooking time is up, take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker. Stir in the heavy cream. Mix well to blend everything. Taste the chowder and adjust the seasoning if needed. Let the chowder cook on low for an extra 30 minutes. This allows the flavors to meld and the chowder to thicken. When ready, serve the chowder in warm bowls. Garnish with freshly chopped parsley and a sprinkle of black pepper. Enjoy your cozy, creamy chicken and corn chowder! To get creamy chowder, use heavy cream. It adds richness. Shredding the chicken adds to the texture. After cooking, use two forks to shred the chicken well. This helps blend the meat into the chowder. If you want a thicker chowder, mash some potatoes before adding the cream. This thickens the base and gives a nice mouthfeel. To save time, prep the night before. Chop the onion and garlic and store them in the fridge. You can also measure your spices ahead of time. When you're ready to cook, just toss everything into the slow cooker. Using frozen corn speeds up cooking, too. No need to thaw; just add it straight from the bag. One common mistake is overcooking the chicken. If you cook it too long, it can dry out. Always check the chicken after the minimum cooking time. Another mistake is not seasoning enough. Taste your chowder before serving. If it's bland, add more salt and pepper. Lastly, remember to stir in the cream at the end. This keeps it smooth and prevents curdling. {{image_2}} You can make this chowder lighter. Swap heavy cream for Greek yogurt or coconut milk. Use skinless chicken thighs instead of breasts for more flavor. Add more veggies like carrots or zucchini for extra nutrients. You can also use low-sodium chicken broth to cut down on salt. Spice up your chowder with fresh herbs like cilantro or basil. Add a splash of lime for a zesty twist. You can also throw in some jalapeños for heat. If you love smokiness, try adding smoked paprika instead of regular paprika. These small changes can bring new life to this dish. To make a vegetarian version, leave out the chicken. Use vegetable broth instead of chicken broth. For protein, add lentils or chickpeas. You can also use cashew cream to keep it creamy and rich. This way, everyone can enjoy a warm bowl of delicious chowder! After enjoying your chowder, let it cool down. Place the cooled chowder in an airtight container. Use a container that fits your leftover amount well. Store it in the fridge for up to three days. To reheat, pour the chowder into a pot. Heat it over medium heat. Stir often to ensure even heating. You can also use the microwave. Heat in a microwave-safe bowl, covered loosely for about 2-3 minutes. Stir halfway through to warm it evenly. To freeze, let the chowder cool completely. Use a freezer-safe container, and leave some space at the top. This allows for expansion as it freezes. It will stay good for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use fresh corn. Just cut the kernels off the cob. You will need about 4 cups of fresh corn. Fresh corn gives a nice crunch and sweet flavor. However, frozen corn saves time and is always ready. If using fresh, add it during the last hour of cooking for the best taste. To make the chowder dairy-free, swap the heavy cream for coconut milk or almond milk. Both options add creaminess without dairy. You can also use a dairy-free cream option found in stores. Just make sure the broth you use is also dairy-free. This way, you keep the chowder tasty and creamy. Chowder pairs well with many sides. Here are some ideas: - Crusty bread or rolls - Green salad with light dressing - Steamed vegetables like broccoli or green beans - Cornbread for a sweet touch These sides complement the creamy chowder and make a full meal. We covered important steps to create a tasty chowder. You learned about key ingredients and helpful tips for prep. I shared ways to get the best texture and time-saving hacks. You can also explore tasty variations and storage methods for leftovers. Remember, cooking is about joy and creativity. Use this guide to make chowder your way. Enjoy each step as you create something special. Your delicious chowder awaits!

Slow Cooker Creamy Chicken and Corn Chowder

Warm up with this Cozy Slow Cooker Creamy Chicken and Corn Chowder that is sure to delight your taste buds! This easy recipe features tender chicken, hearty potatoes, and sweet corn simmered to perfection in a rich cream broth. Perfect for chilly nights, it’s a simple, hearty meal the whole family will love. Click through to explore the full recipe and bring some cozy comfort to your dinner table tonight!
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Ingredients
  

2 boneless, skinless chicken breasts

4 cups frozen corn kernels

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish

Instructions
 

Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent (about 5 minutes).

    In a slow cooker, place the two chicken breasts at the bottom. Add the sautéed onion and garlic on top.

      Add the frozen corn kernels and diced potatoes to the slow cooker.

        Pour the chicken broth over the ingredients, ensuring everything is submerged.

          Sprinkle in the dried thyme, paprika, salt, and pepper. Stir gently to mix.

            Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.

              Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.

                Stir in the heavy cream, mixing well to combine. Adjust seasoning as needed.

                  Let the chowder cook on low for an additional 30 minutes before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings

                      - Presentation Tips: Serve the chowder in warm bowls, garnished with freshly chopped parsley and a sprinkle of black pepper. Consider pairing it with crusty bread for a complete meal!