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–+ servings
Crockpot Creamy Chicken and Corn Chowder

Crockpot Creamy Chicken and Corn Chowder for Cozy Nights

This Crockpot Creamy Chicken and Corn Chowder is a delightful comfort food, perfect for cozy nights and easily adaptable to dietary needs.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 lbs Boneless, skinless chicken breasts The protein soul of our chowder, offering tender bites that melt in your mouth.
  • 2 cups Fresh or frozen corn kernels Adds a touch of sweetness and delightful texture.
  • 4 cups Chicken broth The rich liquid foundation of the chowder; choose low-sodium for a healthier spin.
  • 1 cup Heavy cream Infuses a lush, creamy finish; consider coconut milk for dairy-free.
  • 2 cups Potatoes (diced) Provides heartiness and helps thicken the chowder.
For the Aromatics
  • 1 medium Onion (finely chopped) Creates an aromatic base.
  • 3 cloves Garlic (minced) Elevates the flavor profile.
  • 2 stalks Celery (chopped) Adds depth and crunch.
For the Seasoning
  • 1 tsp Thyme (fresh or dried) Offers a lovely herbal note.
  • 1 Bay leaf A must-have for complexity; remember to remove before serving!
  • to taste Salt and Black pepper Essential for enhancing all flavors.
  • 1 tsp Smoked paprika (optional) Introduces a subtle smoky flavor dimension.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Finely chop the onion, celery, and garlic, and dice the potatoes into ½-inch cubes.
  2. In your crockpot, layer the prepared chicken breasts at the bottom, followed by the corn, chopped vegetables, and diced potatoes.
  3. Pour in the chicken broth, ensuring it covers the ingredients well. Sprinkle thyme and toss in the bay leaf.
  4. Cover the crockpot with its lid and set it to cook on low for 6–7 hours or on high for 3–4 hours.
  5. Once the cooking time is complete, carefully remove the chicken breasts and shred them using two forks.
  6. Return the shredded chicken to the crockpot and stir in the heavy cream. Add smoked paprika if desired.
  7. Discard the bay leaf, then season your chowder to taste with salt and black pepper before serving.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 30gProtein: 35gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 120mgIron: 2mg

Notes

This chowder can be made dairy-free by substituting coconut milk and can use chickpeas for a vegetarian option.

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