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- 2 boneless, skinless chicken breasts - 4 cups corn (fresh, frozen, or canned) - 2 medium potatoes, peeled and diced - 1 medium onion, finely diced - 2 cloves garlic, minced The main ingredients form the base of the chowder. The chicken breasts add protein and flavor. Corn brings sweetness and a lovely texture. The potatoes give the chowder a hearty feel. Onions and garlic add depth to every bite. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper Seasonings play a big role in making this chowder shine. Dried thyme gives a warm taste. Smoked paprika adds a hint of smokiness. Salt and pepper help to bring out all the flavors. - 2 cups chicken broth (low sodium recommended) - 1 cup heavy cream - 1 tablespoon olive oil - 1 cup shredded cheddar cheese (for topping) - Fresh chives, chopped (for garnish) These liquids and creamy elements create a rich base. Chicken broth keeps it light yet flavorful. Heavy cream adds a velvety texture. A drizzle of olive oil helps with cooking and flavor. Shredded cheddar on top brings a nice finish, while fresh chives add color and a fresh taste. {{ingredient_image_2}} - Seasoning the chicken: Start by seasoning the chicken breasts. Sprinkle salt, black pepper, and smoked paprika on both sides. This adds flavor and depth to the dish. - Searing the chicken breasts: Heat olive oil in a skillet over medium heat. Carefully place the chicken in the skillet. Sear for about 3-4 minutes on each side. Look for a golden-brown crust. Once done, set the chicken aside. - Adding vegetables and corn: In your crockpot, add the diced onion, minced garlic, and diced potatoes. Then mix in the corn and dried thyme. - Mixing with chicken broth: Pour in the chicken broth. Stir everything gently to combine. Make sure all ingredients are well mixed. - Nestling the chicken: Place the seared chicken breasts on top of the mixed ingredients. Ensure they are slightly submerged in the broth. - Setting cooking times: Cover the crockpot with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and the potatoes tender. - Shredding the chicken: After cooking, carefully remove the chicken from the crockpot. Use tongs to place it on a cutting board. Shred the chicken into bite-sized pieces using two forks. - Incorporating heavy cream: Return the shredded chicken back into the chowder. Pour in the heavy cream and stir well. Let it warm for another 10 minutes on low heat. - Ladling into bowls: Use a ladle to serve the chowder into bowls. - Topping with cheese and chives: Top each bowl with shredded cheddar cheese. Finish with a sprinkle of chopped fresh chives for a pop of color and added flavor. For a richer flavor, add more smoked paprika. This spice brings warmth and depth. You can also try fresh herbs like parsley or cilantro for brightness. Adding a squeeze of lime can give a zesty kick. Want more crunch? Toss in diced bell peppers or carrots. These vegetables not only add taste but also color. They make the chowder more fun to eat. You want your potatoes to be soft but not mushy. Cut them into small cubes so they cook evenly. Check them with a fork about halfway through cooking. If you want a creamier chowder, try using half-and-half instead of heavy cream. You can also blend a portion of the soup for a smooth finish. Just scoop some out, blend, and mix it back in. Prep your ingredients the night before. Chop the onions, garlic, and potatoes, and store them in the fridge. This makes cooking a breeze in the morning. If you love this chowder, consider batch cooking. Make two batches and freeze one for later. Just portion it out in airtight containers. This way, you always have a warm meal ready! Pro Tips Use Fresh Corn: For the best flavor, use fresh corn when it's in season. It adds a natural sweetness and crunch to your chowder. Adjust Creaminess: If you prefer a lighter chowder, substitute half of the heavy cream with milk or a non-dairy alternative. Customize Seasoning: Feel free to add more spices like cayenne pepper for a kick or herbs like parsley for a fresh taste. Leftover Potential: This chowder makes great leftovers! Store it in the fridge for up to 3 days and reheat gently on the stove. {{image_4}} If you need to adapt the recipe, here are some simple swaps: - Gluten-free options: Use certified gluten-free chicken broth. This keeps the chowder safe for gluten-free diets. - Dairy-free modifications: Substitute heavy cream with coconut milk or a dairy-free cream. This gives a rich taste without dairy. Want to boost the protein? Here are a few ideas: - Using shredded rotisserie chicken: This is a great shortcut. Just add it to the crockpot during the last hour. It keeps the dish quick and easy. - Incorporating bacon or sausage: Cook and crumble some bacon or sausage before adding them to the chowder. This adds a smoky flavor that many love. Let’s take the flavor to the next level: - Adding spice with jalapeños: For a little heat, chop fresh jalapeños and stir them in. Add them at the start for a mild kick or later for more heat. - Incorporating fresh herbs: Add thyme or cilantro just before serving. This brightens the chowder and adds fresh notes. To store leftovers, let the chowder cool down first. Place it in an airtight container. This helps keep it fresh. The chowder lasts about 3 to 4 days in the fridge. Always check for any off smells or changes in texture before eating. For freezing, use freezer-safe containers. These should be airtight to prevent freezer burn. You can also use heavy-duty freezer bags. The chowder can stay frozen for up to 3 months. To thaw, move it to the fridge overnight. When reheating, keep the creaminess intact. Stir the chowder well to mix the cream back in. For best results, use the stovetop. Heat it over low to medium heat, stirring often. If you use a microwave, do it in short bursts. Stir between them to avoid hot spots. Can I use frozen chicken in the crockpot? Yes, you can use frozen chicken. Just add a bit more cooking time. Ensure it cooks fully. What can I use instead of heavy cream? You can use half-and-half or coconut milk for a lighter option. Both add creaminess. How do I know when the chicken is fully cooked? Check if the chicken reaches an internal temperature of 165°F. It should shred easily. Can I cook it longer on low if needed? Yes, you can cook it longer on low. Just ensure it doesn’t dry out. What goes well with chicken corn chowder? Fresh bread pairs great with chowder. A simple salad is also a nice touch. Can I add different toppings? Absolutely! Add bacon bits, diced avocado, or extra cheese for more flavor. In this article, we explored how to make a delicious chicken corn chowder. We covered key ingredients, cooking steps, and helpful tips. This dish combines tender chicken, sweet corn, and creamy broth for a comforting meal. As you prepare this chowder, feel free to make it your own with different flavors or veggies. Avoiding waste is easy with storage tips too. Enjoy this hearty recipe with family or friends, and make it a staple in your cooking.

Creamy Crockpot Chicken Corn Chowder

A hearty and creamy chowder made with chicken, corn, and potatoes, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 4 cups corn (fresh, frozen, or canned)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced into small cubes
  • 2 cups chicken broth (low sodium recommended)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 to taste salt
  • 1 to taste freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup shredded cheddar cheese (for topping)
  • 1 to taste fresh chives, chopped (for garnish)

Instructions
 

  • Season both sides of the chicken breasts generously with salt, freshly ground black pepper, and smoked paprika. Heat the olive oil in a skillet over medium heat. Carefully place the chicken in the skillet and sear for about 3-4 minutes on each side until a golden-brown crust forms. Once browned, remove the chicken from the skillet and set aside.
  • In the basin of your crockpot, add the diced onion, minced garlic, and diced potatoes. Then, fold in the corn, dried thyme, and pour in the chicken broth. Stir everything together gently to ensure even distribution of the ingredients.
  • Nestle the seared chicken breasts on top of the mixed ingredients in the crockpot, making sure they are slightly submerged in the broth.
  • Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chowder is ready when the chicken is fully cooked and the potatoes are tender when pierced with a fork.
  • Once the cooking time is complete, carefully remove the chicken breasts from the crockpot using tongs. Place them on a cutting board and shred the chicken into bite-sized pieces using two forks. Return the shredded chicken back into the chowder and stir to combine.
  • Pour in the heavy cream, stirring well to incorporate it into the chowder. Allow the chowder to warm through for an additional 10 minutes on low heat. Taste and adjust seasoning with more salt and pepper if desired.
  • Use a ladle to serve the creamy chowder into individual bowls. Top each serving generously with shredded cheddar cheese and finish with a sprinkle of chopped fresh chives for a burst of color and flavor.

Notes

Serve with crusty bread on the side for a hearty meal.
Keyword chicken, chowder, corn, creamy, crockpot