Crockpot Chicken Corn Chowder

When the chill of winter settles in, nothing quite compares to the warmth and comfort of a hearty bowl of soup. Across cultures, soups have long been celebrated for their ability to bring people together, providing not just nourishment but also a sense of coziness and satisfaction. Among the myriad of soup options, creamy chowders stand out for their rich textures and delightful flavors. Today, we’re focusing on a wonderfully comforting dish: Creamy Crockpot Chicken Corn Chowder.

Warm up this winter with a comforting bowl of Creamy Crockpot Chicken Corn Chowder. This delicious recipe blends tender chicken, sweet corn, and creamy potatoes, creating the ultimate cozy meal. Perfect for busy days, simply layer your ingredients in a crockpot and let them simmer. The result is a rich, flavorful chowder that's perfect for the whole family. Garnish with cheese or fresh herbs for an extra touch. Enjoy the warmth of home with every spoonful!

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Ingredients

1 lb boneless, skinless chicken breasts

4 cups frozen sweet corn (or 2 cans, drained)

1 medium onion, diced

2 medium-sized potatoes, diced (about 2 cups)

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream (or coconut milk for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 cup shredded cheddar cheese (optional, for serving)

Fresh cilantro or chives for garnish (optional)

Instructions

Prepare the Base: Start by placing the chicken breasts at the bottom of the crockpot. This ensures they cook evenly and absorb flavors from the ingredients on top.

Add Vegetables: Layer the frozen corn, diced onion, and diced potatoes over the chicken. Sprinkle the minced garlic on top.

Season: Pour in the chicken broth, then add the dried thyme, smoked paprika, salt, and black pepper. Give it a gentle stir to combine all the ingredients, but avoid disturbing the chicken at the bottom too much.

Cook: Cover the crockpot with the lid and set it on low heat for 6-8 hours, or on high for 3-4 hours. The chicken should be fully cooked and tender, breaking apart easily with a fork when done.

Shred the Chicken: Once cooked, carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot.

Add Cream: Stir in the heavy cream until well combined. If you prefer a thicker chowder, you can mash some of the potatoes with a fork to release starch.

Final Touches: Let the chowder cook on low for an additional 30 minutes to meld the flavors together. Taste and adjust seasonings if needed.

Serve: Ladle the chowder into bowls, and if desired, top with shredded cheddar cheese and garnish with fresh cilantro or chives for an extra burst of flavor.

Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6-8 servings