This Easy Crockpot Chicken Corn Chowder is a warm and tasty dish. With tender chicken, sweet corn, and creamy goodness, it’s perfect for cozy nights!
I love how simple it is to throw everything in the crockpot and let it cook. Rushing dinner? Not a problem! Plus, it makes the house smell amazing. 🌽🍲
Key Ingredients & Substitutions
Chicken: You can use rotisserie chicken to save time. It’s already cooked and adds great flavor. If you’re vegetarian, try chickpeas or a mix of beans instead for protein.
Corn: Fresh or frozen corn works well. If you can’t find either, drained canned corn can also be a good substitute. Just rinse it before adding.
Potatoes: I like using Yukon Gold for creaminess, but you can swap in red potatoes or even sweet potatoes for a different flavor.
Dairy: Heavy cream makes it rich, but you could use milk or a non-dairy alternative. For a lighter chowder, replace with vegetable broth instead of chicken broth.
Cheese: While cheddar is delicious in this chowder, you can also use Monterey Jack or leave it out if you prefer a dairy-free option.
How Do I Get My Chowder to Be the Perfect Consistency?
The key to a great chowder is getting that creamy, thick texture! In step 6, mixing flour with cold water creates a slurry that thickens the soup. Here’s how to do it:
- Combine flour with 2-3 tablespoons of cold water until smooth.
- Stir this mixture into the chowder during the last 30 minutes of cooking. This allows it to thicken without clumping.
- Remember to taste and adjust the flavors at the end. If it’s too thick, add a bit more broth or water to reach your desired consistency!
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
For the Soup:
- 3 cups cooked chicken, shredded or cubed
- 4 cups frozen or fresh corn kernels
- 3 medium potatoes, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 stalks celery, diced (optional)
For the Creamy Mixture:
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (optional)
For Seasoning:
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
For Cooking:
- 2 tablespoons butter
- Fresh parsley or chives for garnish
How Much Time Will You Need?
This comforting chowder takes about 20 minutes to prepare and then cooks for 6-7 hours on low or 3-4 hours on high in the crockpot. Perfect for a busy day when you want dinner ready without too much fuss!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by chopping the potatoes, onion, garlic, and celery (if you’re using it). Add them all into your crockpot. Don’t worry about being super precise; a rough chop is just fine!
2. Add the Other Ingredients:
Next, sprinkle the frozen or fresh corn over the veggies, then place your shredded or cubed chicken on top. It’s going to be layered goodness!
3. Season It Up:
Time to season! Add thyme, paprika, salt, and pepper right over the chicken and veggies. Pour the chicken broth over everything, ensuring all ingredients are submerged.
4. Cooking Time:
Cover your crockpot with the lid and let it cook. On low heat, it’ll take 6-7 hours, and if you’re short on time, you can set it on high for 3-4 hours—just until the potatoes are nice and tender.
5. Thicken the Chowder:
When you have about 30 minutes left of cooking, grab a small bowl and mix together the flour with a few tablespoons of cold water to create a slurry. Stir this slurry into the chowder to thicken it up!
6. Add the Cream and Butter:
After you’ve added the slurry, mix in the heavy cream and butter, stirring until well combined and everything is heated through. If you love cheese, now’s the time to stir in the shredded cheddar until it melts into the chowder!
7. Final Seasoning:
Give your chowder a taste and adjust any seasonings with more salt and pepper as needed. You’re almost there!
8. Serve Up Your Chowder:
Once everything is perfectly combined and heated, ladle the chowder into bowls. Top with a sprinkle of fresh parsley or chives for a lovely garnish. Enjoy your warm and hearty crockpot chicken corn chowder!
Frequently Asked Questions (FAQ)
Can I Use Raw Chicken in This Recipe?
Yes, you can use raw chicken! Just make sure to increase the cooking time by about 1-2 hours. Cooking on high will take around 4-5 hours until the chicken is fully cooked and tender. Just shred or cube it right in the pot before serving!
Can I Make This Chowder Dairy-Free?
Absolutely! Replace the heavy cream with coconut milk or a non-dairy cream alternative. You can omit the cheese altogether or use a dairy-free cheese substitute to keep it creamy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
What Can I Serve with Chicken Corn Chowder?
This chowder is hearty on its own, but it pairs wonderfully with crusty bread, a fresh salad, or even some cornbread for a comforting meal!
