Description
A hearty and comforting Crockpot Chicken Corn Chowder recipe, perfect for a chilly day. This recipe features tender chicken, sweet corn, and wholesome vegetables simmered in a creamy broth.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 cup heavy cream
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Layer the Ingredients: Add chicken, chicken broth, corn, potatoes, carrots, celery, onion, garlic, smoked paprika, thyme, salt, and pepper to the crockpot. Stir to combine.
- Cook the Chowder: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the vegetables are soft.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
- Thicken the Chowder: In a small bowl, whisk together heavy cream and flour. Stir the mixture into the soup and cook on high for an additional 20–30 minutes until thickened.
- Serve: Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve warm.
Notes
- For a gluten-free version, substitute cornstarch for all-purpose flour.
- Adjust seasoning to your preference.
- You can add other vegetables like peas or leeks.
- If you prefer a thicker chowder, you can increase the amount of flour or cornstarch.