Crockpot Creamy Chicken Corn Chowder

$To make this creamy chowder, you need: - 1 lb boneless, skinless chicken breasts - 4 cups corn (frozen or fresh) - 3 medium potatoes, diced - 1 small onion, diced - 2 cloves garlic, minced - 3 cups chicken broth (low-sodium) - 1 cup heavy cream or coconut milk - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste These ingredients form the base of your chowder. The chicken adds protein, while the corn gives a sweet crunch. Potatoes create a hearty texture, and the cream makes it rich. You can switch things up with these optional ingredients: - Bell peppers for a fresh crunch - Carrots for added sweetness - Jalapeños for some heat - Bacon bits for a smoky flavor Feel free to be creative! Each addition can change the taste of the chowder. You can also try using different herbs like rosemary or parsley. Garnishes make your chowder look even better. Here are some great options: - Fresh chives, chopped - A drizzle of olive oil - Crumbled bacon for crunch - Shredded cheese for a rich touch Adding these garnishes not only makes your dish pretty but adds flavor too. Enjoy making your chowder a visual treat! {{ingredient_image_2}} First, take the boneless chicken breasts. Season them well with salt, pepper, and smoked paprika. This step gives the chicken a nice flavor. Let the chicken sit while you chop the onions and garlic. In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Cook them for about 3-4 minutes until the onion turns soft and clear. This step builds a tasty base for your chowder. Now it’s time to layer the ingredients in the crockpot. Start by adding the sautéed onions and garlic. Next, pour in the corn and diced potatoes. Place the seasoned chicken breasts on top. Then, add the chicken broth. Don’t forget to sprinkle the dried thyme over all the ingredients. Give it a gentle stir to mix everything well. Cover the crockpot and choose your cooking method. If you set it to low, let it cook for 6-7 hours. For a quicker option, set it to high for 3-4 hours. You want the chicken to be fully cooked and the potatoes to be soft. Once done, take out the chicken. Shred it using two forks and put it back in the chowder. Stir in the heavy cream or coconut milk. Let it cook for another 15-30 minutes on low. Finally, taste the chowder and add more salt or pepper as needed. Enjoy! To get a creamy texture in your chowder, use heavy cream or coconut milk. Adding this at the end gives a rich taste. Make sure to stir it in gently after shredding the chicken. This helps blend all the flavors together smoothly. If you want it even creamier, mash some potatoes before adding the cream. This thickens the chowder nicely. You can boost the flavor with a few simple tweaks. Try adding a splash of lime juice for brightness. Fresh herbs like basil or parsley can add a nice touch too. For a smoky kick, you can increase the smoked paprika. A bit of cayenne pepper can introduce some heat. These small changes can make your chowder stand out. If your chowder is too thick, simply add more chicken broth or water. Stir it well to combine. If it tastes bland, a pinch of salt or some fresh black pepper can help. If the potatoes are not tender, they may need more cooking time. Finally, if the chowder is too thin, let it cook longer with the lid off to reduce the liquid. Pro Tips Use Fresh Corn for Sweetness: If you have access to fresh corn, it can elevate the sweetness and texture of your chowder. Just be sure to remove the kernels from the cob and add them in with the other ingredients. Adjust Creaminess: For a lighter version, substitute half of the cream with additional chicken broth. This will keep the chowder creamy without being too heavy. Leftover Chicken: If you have leftover rotisserie chicken, it can be used in this recipe. Just add it during the last 30 minutes of cooking to heat through without overcooking. Garnish for Freshness: Always finish with a sprinkle of fresh herbs like chives or parsley. This not only enhances the appearance but also adds a fresh, bright flavor to the chowder. {{image_4}} You can easily make this chowder dairy-free. Instead of heavy cream, use coconut milk. It adds a nice creaminess and a hint of sweetness. Just swap one cup of heavy cream for one cup of coconut milk. This change keeps the chowder rich while making it suitable for those who avoid dairy. Feel free to switch up the protein. You can use turkey or even tofu for a plant-based option. If you want to add more veggies, consider carrots or bell peppers. Just chop them small so they cook evenly. These changes can give your chowder a new twist while keeping it delicious. If you like a kick, add jalapeños or crushed red pepper. Just a little can make a big difference. You can also try adding a tablespoon of taco seasoning for extra flavor. This will give your chowder a fun, zesty vibe. Don’t forget to taste as you go, so it’s just right for you! To keep your chowder fresh, let it cool first. Once cool, transfer it to an airtight container. Make sure to store it in the fridge, where it will last for about three to four days. Label the container with the date so you know when to use it. Avoid letting it sit out too long to prevent spoilage. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags to store the chowder. Leave some space at the top of the container since the soup will expand when frozen. It can last up to three months in the freezer. Just remember to label each container with the date. When you're ready to enjoy the chowder again, thaw it overnight in the fridge if frozen. For reheating, you can use a pot on the stove or a microwave. Stir often to keep it from sticking. If you find the chowder is too thick after reheating, add a splash of chicken broth or water to loosen it up. Always check the temperature before serving to ensure it's hot throughout. Yes, you can use canned corn. Canned corn is quick and easy. Just drain it before adding to your chowder. It will still give you that sweet corn taste. If you use canned corn, reduce the cooking time slightly. This way, you keep the corn from getting too soft. To make it vegetarian, swap the chicken for beans or lentils. You can also use vegetable broth instead of chicken broth. Add more veggies like carrots or bell peppers for extra flavor. To keep it creamy, use coconut milk or a dairy-free cream. This way, you still enjoy a rich and tasty chowder. Serve this chowder with crusty bread or a fresh salad. The bread is perfect for dipping. A light green salad adds a nice crunch. You can also try serving it with crackers for a fun twist. Each of these sides will enhance your chowder experience! This blog post covered every step to make delicious Crockpot Chicken Corn Chowder. We discussed the main ingredients, optional variations, and garnishes that can impress. You learned how to prepare, layer, and cook the chowder to get the best results. I shared tips for a creamy texture and how to solve common issues. Plus, you found ideas for dietary swaps and spice options. Remember, storing and reheating your chowder well keeps the flavor strong. Now, you’re ready to enjoy a warm bowl of comfort with ease!$

Crockpot Creamy Chicken Corn Chowder

A comforting and creamy chowder made with chicken, corn, and potatoes, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken breasts
4 cups corn
3 medium potatoes, diced
1 small onion, diced
2 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream or coconut milk
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
to taste salt and pepper
to taste fresh chives, chopped

Instructions

Begin by seasoning the boneless chicken breasts generously with salt, pepper, and smoked paprika. Set the seasoned chicken aside while you prepare the other ingredients.
In a medium skillet, add olive oil and heat it over medium. Once heated, add the diced onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
In your crockpot, layer the sautéed onions and garlic, followed by the corn and diced potatoes. Nestle the seasoned chicken breasts on top, then pour in the chicken broth. Sprinkle the dried thyme over everything and give the mixture a gentle stir.
Cover the crockpot and select your cooking method. Cook on low for 6-7 hours or on high for 3-4 hours.
Once cooking time is complete, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces and return it to the chowder.
Pour in the heavy cream (or coconut milk) to the crockpot and stir well. Allow the chowder to cook for an additional 15-30 minutes on low.
Before serving, taste the chowder and adjust the seasoning with more salt and pepper if needed.

Notes

Finish with freshly chopped chives for added flavor and color.

Keyword chicken, chowder, corn, creamy, crockpot