Description
This Crockpot Chicken Corn Chowder is a comforting, creamy soup perfect for busy days. Tender chicken, sweet corn, diced potatoes, and flavorful spices simmer together in a slow cooker to create a hearty, satisfying meal. Optional additions like cheddar cheese, bacon, and green onions elevate the chowder, making it ideal for fall or anytime you need a warming dish.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 4 cups frozen or fresh corn kernels
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Finishing Ingredients
- 1 cup half-and-half or heavy cream
- 1 tablespoon cornstarch (optional, for thickening)
- 1/2 cup shredded cheddar cheese (optional)
- 4 slices cooked bacon, crumbled (optional)
- Chopped green onions for garnish
Instructions
- Add Ingredients to Slow Cooker: Place the chicken, corn, diced potatoes, red bell pepper, onion, garlic, chicken broth, dried thyme, salt, black pepper, and smoked paprika into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Chowder: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours, or alternatively on high for 3 to 4 hours. This duration allows the chicken to become tender and the potatoes to cook through completely.
- Shred the Chicken: When cooking is complete, remove the chicken pieces from the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken back into the slow cooker.
- Add Cream and Thicken (Optional): Stir in the half-and-half or heavy cream to add richness. For a thicker chowder, whisk together cornstarch with 2 tablespoons of water to create a slurry, then stir this mixture into the crockpot. Continue cooking on high for an additional 15 to 20 minutes to thicken perfectly.
- Finish with Cheese and Toppings: If desired, stir in shredded cheddar cheese until melted. Serve the chowder hot, garnished with crumbled cooked bacon and chopped green onions for flavor and texture.
Notes
- For a creamier texture, blend a portion of the soup before adding the cream.
- Add a pinch of cayenne pepper if you prefer a slight kick of heat.
- Swap half of the corn kernels with creamed corn to enhance richness.
- Serve with crusty bread to create a satisfying and complete meal.
- Use gluten-free chicken broth to make this recipe gluten-free.