Crockpot Chicken Corn Chowder: Hearty & Creamy (Print Version)
Creamy Crockpot Chicken Corn Chowder is a hearty, easy-to-make meal. Tender chicken, sweet corn, and potatoes simmer in a rich broth for a comforting dinner.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Hearty Foundation
01 -
1 1/2 lbs boneless, skinless chicken breasts
02 -
1 1/2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
→ Aromatic Embrace
03 -
1 large yellow onion, chopped
04 -
1 tbsp minced garlic (about 3 cloves)
05 -
1 tsp dried thyme
06 -
1 tsp smoked paprika
07 -
1/2 tsp black pepper, plus more to taste
08 -
1 tsp kosher salt, plus more to taste
→ Creamy Chowder Core
09 -
4 cups low-sodium chicken broth
10 -
2 cups frozen corn kernels
11 -
4 oz cream cheese, softened and cut into cubes
12 -
1 1/2 cups half-and-half
13 -
1/4 cup all-purpose flour
→ Flavorful Finishing Touches
14 -
1/4 cup fresh parsley, chopped, for garnish
15 -
4 slices cooked bacon, crumbled, for garnish
# Instructions:
01 -
Place 1 1/2 lbs boneless, skinless chicken breasts, 1 1/2 lbs Yukon Gold potatoes (diced), 1 large yellow onion (chopped), and 1 tbsp minced garlic into a 6-quart crockpot. Add 1 tsp dried thyme, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper, and 4 cups low-sodium chicken broth. This forms the flavorful foundation for your Crockpot Chicken Corn Chowder: Creamy & Comforting.
02 -
Cover the crockpot and cook on LOW for 6 hours, or on HIGH for 3 hours, until the chicken is cooked through and the potatoes are fork-tender. This slow cooking process allows the flavors to meld beautifully for your Crockpot Chicken Corn Chowder: Creamy & Comforting.
03 -
Carefully remove the cooked chicken breasts from the crockpot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside the shredded chicken for later incorporation into the chowder.
04 -
In a medium bowl, whisk together 1 1/2 cups half-and-half and 1/4 cup all-purpose flour until smooth, ensuring no lumps remain. This mixture will create the rich, creamy texture essential for your Crockpot Chicken Corn Chowder: Creamy & Comforting.
05 -
Add the half-and-half mixture, 4 oz softened cream cheese (cubed), 2 cups frozen corn kernels, and the shredded chicken back into the crockpot. Stir well to combine all ingredients.
06 -
Cover and continue to cook on HIGH for another 30-45 minutes, stirring occasionally, until the chowder has thickened to your desired consistency and the cream cheese is fully melted and incorporated. Taste and adjust salt and pepper if needed.
07 -
Ladle the hot chowder into bowls. Garnish each serving with 1/4 cup fresh parsley (chopped) and 4 slices cooked bacon (crumbled). Serve immediately and savor this comforting Crockpot Chicken Corn Chowder: Creamy & Comforting.
# Notes:
01 -
For a smoky kick, you can add a can of drained diced green chiles along with the corn.
02 -
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Serve this hearty chowder with crusty bread or a side salad for a complete and satisfying meal.
04 -
If you prefer an even thicker chowder, you can mash some of the potatoes against the side of the crockpot before adding the creamy ingredients.
# Tools You'll Need:
01 -
6-quart slow cooker
02 -
cutting board
03 -
sharp knife
04 -
measuring cups
05 -
measuring spoons
06 -
whisk
07 -
ladle
# Nutrition Facts (Per Serving):
Calories: 400 kcal
Total Fat: 15 g
Total Carbohydrate: 32 g
Protein: 38 g