Crockpot Chicken Corn Chowder
This creamy and hearty crockpot chicken corn chowder is the perfect cozy meal for chilly nights, requiring minimal effort and packed with flavor.
Ingredients
Main Ingredients
- 2 lbs chicken breasts or thighs, boneless and skinless Thighs are recommended for juiciness.
- 4 cups frozen or canned corn Use fresh, frozen, or canned corn.
- 4 medium potatoes, diced Yukon Gold is ideal.
- 6 cups chicken broth, low-sodium Control saltiness with low-sodium broth.
- 1 cup heavy cream or half-and-half Add at the end for creaminess.
- 1 tsp smoked paprika For flavor, can also add dried thyme.
Instructions
Preparation
- Place the chicken, corn, diced potatoes, and chicken broth into a crockpot.
- Add smoked paprika and other spices, and mix gently.
- Cover and cook on low for 4 hours.
Finishing Touches
- In the last 30 minutes of cooking, stir in the cream or half-and-half.
- If desired, mash a few potatoes against the side of the pot to thicken the chowder.
Serving
- Ladle chowder into bowls and top with shredded cheddar, crispy bacon bits, or sliced green onions.
Notes
For even faster preparation, use rotisserie chicken. Leftovers can be stored in the fridge for 3-4 days or frozen (note that dairy may alter texture when frozen).