CREAMY CHICKEN CORN CHOWDER

I’ll never forget my first attempt at making chowder. I was probably ten years old, convinced I was a culinary genius after watching a cooking show, and ended up with a pot of something vaguely resembling soup but mostly just a starchy, lumpy mess. Thankfully, I’ve learned a thing or two since then, especially the magic of the slow cooker! And now, years later, I am so happy to share with you my very own, perfected version of this classic. Today, I’m sharing all my secrets for the most amazing Creamy Crockpot Chicken Corn Chowder you’ll ever make! You’re going to absolutely love it!

Creamy Crockpot Chicken Corn Chowder: Your New Go-To Comfort Food

Okay, friend, let’s talk chowder. Not just any chowder, but Creamy Crockpot Chicken Corn Chowder. Forget standing over a hot stove stirring endlessly. We’re letting the slow cooker do all the hard work, so you can relax and enjoy the delicious aroma filling your kitchen. This recipe is incredibly easy, unbelievably flavorful, and guaranteed to become a family favorite. I know, I know, bold claims, but trust me on this one. You will not be disappointed. This recipe is the epitome of ‘set it and forget it’ cooking, perfect for busy weeknights or when you just need a comforting bowl of goodness without the fuss.

Why This Crockpot Chicken Corn Chowder is a Winner

Let’s break down why this recipe is simply the best. First and foremost, the flavor. The combination of sweet corn, tender chicken, creamy broth, and a hint of spice is just divine. But beyond the taste, it’s also incredibly convenient. Dump everything in the crockpot, let it simmer away, and you’ll have a hearty, satisfying meal ready when you are. Plus, it’s easily customizable. Want it spicier? Add more jalapeño. Want it cheesier? Throw in some cheddar! This recipe is your canvas – get creative!

Gathering Your Ingredients: The Key to Success

Before we dive into the method, let’s make sure you have everything you need. High-quality ingredients will always give you the best results. Here’s your shopping list:

• Chicken: About 1.5 to 2 pounds of boneless, skinless chicken breasts. You can also use boneless, skinless chicken thighs for a richer flavor.
• Corn: 2 cups of frozen or fresh corn kernels. If you’re using fresh, you’ll need about 4 ears of corn.
• Potatoes: 1 pound of Yukon gold or red potatoes, peeled and diced. These add a creamy texture and heartiness to the chowder.
• Onion: 1 medium yellow onion, diced.
• Celery: 2 stalks of celery, diced.
• Garlic: 2 cloves of garlic, minced.
• Chicken Broth: 4 cups of low-sodium chicken broth. Using low-sodium allows you to control the saltiness of the final dish.
• Heavy Cream: 1 cup of heavy cream. This is what makes the chowder incredibly creamy. You can substitute with half-and-half for a lighter option, but it won’t be quite as rich.
• Butter: 2 tablespoons of unsalted butter.
• All-Purpose Flour: 2 tablespoons of all-purpose flour (for thickening). Don’t worry, we’ll make sure it doesn’t get lumpy!
• Spices: 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of paprika, ¼ teaspoon of cayenne pepper (optional, for a little kick).
• Optional Toppings: Chopped fresh chives, cooked bacon crumbles, shredded cheddar cheese, sour cream.

Pro Tip: Don’t be afraid to adjust the seasonings to your liking! Taste as you go and add more salt, pepper, or cayenne pepper as needed. You can also add a bay leaf to the crockpot for extra flavor (just remember to remove it before serving!).

Step-by-Step Guide: Making the Best Crockpot Chicken Corn Chowder

Alright, let’s get cooking! I’m going to walk you through each step to make sure your Creamy Crockpot Chicken Corn Chowder turns out perfectly. Trust me, it’s easier than you think.

1. Prep the Ingredients: Dice the onion, celery, and potatoes. Mince the garlic. This is the most time-consuming part of the whole process, so get it out of the way first.
2. Combine Ingredients in the Crockpot: In a 6-quart or larger crockpot, combine the chicken breasts, corn, potatoes, onion, celery, garlic, chicken broth, salt, pepper, paprika, and cayenne pepper (if using).
3. Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable. The vegetables should be tender.
4. Shred the Chicken: Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Don’t worry about it falling apart – that’s exactly what we want!
5. Make the Creamy Base: In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth. This is called a roux, and it’s what will thicken the chowder. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden. This helps to cook out the raw flour taste.
6. Whisk in the Heavy Cream: Slowly whisk in the heavy cream into the roux, stirring constantly to avoid lumps. Continue to cook until the mixture thickens slightly, about 2-3 minutes.
7. Combine Everything: Pour the creamy mixture into the crockpot and stir to combine. Add the shredded chicken back to the crockpot.
8. Heat Through: Cover and cook on low for another 30 minutes to allow the flavors to meld together.
9. Taste and Adjust: Taste the chowder and adjust the seasonings as needed. You might want to add a little more salt, pepper, or cayenne pepper.
10. Serve and Enjoy!: Ladle the chowder into bowls and garnish with your favorite toppings, such as chopped fresh chives, cooked bacon crumbles, shredded cheddar cheese, or a dollop of sour cream.

Troubleshooting Tips: Making Sure Your Chowder is Perfect

Even the best recipes can sometimes have little hiccups. Here are a few tips to help you troubleshoot any issues you might encounter:

• Chowder is too thick: If your chowder is too thick, simply add a little more chicken broth until it reaches your desired consistency.
• Chowder is too thin: If your chowder is too thin, you can either cook it on high for a bit longer with the lid off to allow some of the liquid to evaporate, or you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the chowder. Cook for a few minutes until it thickens.
• Roux is lumpy: If your roux is lumpy, don’t panic! Just use an immersion blender to smooth it out. If you don’t have an immersion blender, you can strain the roux through a fine-mesh sieve.
• Chicken is dry: While this recipe shouldn’t yield dry chicken, if you find it is, make sure the chicken is fully submerged in the broth during cooking. You can also try using chicken thighs instead of chicken breasts, as they tend to be more moist.

Variations and Adaptations: Making it Your Own

One of the best things about this Creamy Crockpot Chicken Corn Chowder is how easily it can be customized to suit your tastes and dietary needs. Here are a few ideas to get you started:

• Spicy Chowder: Add more cayenne pepper, a diced jalapeño, or a few dashes of your favorite hot sauce.
• Cheesy Chowder: Stir in 1 cup of shredded cheddar cheese or Monterey Jack cheese during the last 30 minutes of cooking.
• Vegetarian Chowder: Omit the chicken and add more vegetables, such as carrots, bell peppers, or zucchini. You can also use vegetable broth instead of chicken broth.
• Dairy-Free Chowder: Use coconut cream or cashew cream instead of heavy cream.
• Smoked Paprika: Use smoked paprika instead of regular paprika for a delicious smoky flavor.
• Add Bacon: Cook some bacon until crispy, crumble it, and add it to the chowder during the last 30 minutes of cooking. You can also use the bacon grease to sauté the onion and celery for extra flavor.
• Add Green Chiles: Stir in a can of diced green chiles for a southwestern twist.

Speaking of other delicious chicken dishes, if you’re looking for a great side to bring to a potluck, you can’t go wrong with Chicken Macaroni Salad. For a quick and satisfying weeknight meal, check out HONEY PEPPER CHICKEN PASTA. And if you love the ease of slow cooking, you’ll definitely want to try SLOW COOKER LEMON CHICKEN! If you are looking for a creamy and flavorful chicken casserole, consider Creamy Chicken and Rice Casserole or, if you want something even simpler, Forgotten Chicken and Rice Casserole could be right up your alley.

Serving Suggestions: Completing Your Meal

This Creamy Crockpot Chicken Corn Chowder is a complete meal on its own, but here are a few serving suggestions to make it even more special:

• Crusty Bread: Serve with a side of crusty bread or rolls for dipping.
• Side Salad: Pair it with a simple green salad or a Caesar salad.
• Grilled Cheese: A grilled cheese sandwich is the perfect accompaniment to a bowl of warm chowder.
• Cornbread: Cornbread is a classic side for chowder.

Storage and Reheating: Making the Most of Your Leftovers

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little more chicken broth if the chowder has thickened too much during storage.

Conclusion: Your New Family Favorite Awaits!

There you have it, friend! My all-time favorite Creamy Crockpot Chicken Corn Chowder recipe, ready for you to make and enjoy. It’s comforting, flavorful, and incredibly easy to prepare. I know you and your family are going to absolutely love it. So go ahead, give it a try! I promise it will become a new family favorite. Happy cooking, and enjoy every delicious spoonful!

Creamy Crockpot Chicken Corn Chowder

This Creamy Crockpot Chicken Corn Chowder is a comforting and flavorful meal perfect for busy weeknights. It combines tender chicken, sweet corn, and creamy broth in a slow cooker for an easy and satisfying dish that the whole family will love. This recipe is easily customizable, allowing you to adjust the spice level or add cheese to your liking.

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Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 to 2 pounds boneless, skinless chicken breasts
• 2 cups frozen or fresh corn kernels
• 1 pound Yukon gold or red potatoes, peeled and diced
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper optional
• Chopped fresh chives optional, for garnish
• Cooked bacon crumbles optional, for garnish
• Shredded cheddar cheese optional, for garnish
• Sour cream optional, for garnish

Equipment

• 6-quart or larger slow cooker (crockpot)
• cutting board
• knife
• measuring cups and spoons
• small saucepan
• whisk
• Two forks (for shredding chicken)
• Ladle
• Bowls for serving

Method

 

1. Dice the onion, celery, and potatoes. Mince the garlic.
2. In a 6-quart or larger crockpot, combine the chicken breasts, corn, potatoes, onion, celery, garlic, chicken broth, salt, pepper, paprika, and cayenne pepper (if using).
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable. The vegetables should be tender.
4. Once the chicken is cooked, remove it from the crockpot and shred it with two forks.
5. In a small saucepan, melt the butter over medium heat.
6. Whisk in the flour until smooth. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden.
7. Slowly whisk in the heavy cream into the roux, stirring constantly to avoid lumps.
8. Continue to cook until the mixture thickens slightly, about 2-3 minutes.
9. Pour the creamy mixture into the crockpot and stir to combine.
10. Add the shredded chicken back to the crockpot.
11. Cover and cook on low for another 30 minutes to allow the flavors to meld together.
12. Taste the chowder and adjust the seasonings as needed.
13. Ladle the chowder into bowls and garnish with your favorite toppings, such as chopped fresh chives, cooked bacon crumbles, shredded cheddar cheese, or a dollop of sour cream.

Notes

For a richer flavor, use chicken thighs instead of chicken breasts. Add a bay leaf to the crockpot during cooking and remove it before serving for extra depth of flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. If the chowder is too thick after reheating, add a little chicken broth to reach the desired consistency. Consider adding a can of drained and rinsed great northern beans or cannellini beans for added protein and creaminess.