This cozy crockpot chicken corn chowder is packed with tender chicken, sweet corn, and creamy goodness. It’s like a warm hug in a bowl!
I love how simple it is to make—just toss everything in the crockpot and let it do the work. Perfect for busy days when you still want something tasty!
Key Ingredients & Substitutions
Cooked Chicken: I love using rotisserie chicken for its flavor and ease. If you don’t have any, leftover chicken works too. For a vegetarian option, you can swap in cooked beans or chickpeas!
Corn: Fresh corn adds a sweet crunch, but frozen or canned corn is just as good and super convenient. If you’re looking for a bit of spice, consider using fire-roasted corn for an extra flavor kick.
Potatoes: Yukon Gold potatoes are my favorite for creaminess, but Russet potatoes work too. If you want to cut carbs, consider using cauliflower instead—it’s a great substitute!
Heavy Cream: While cream gives the chowder richness, you can use evaporated milk or a plant-based cream for a lighter or dairy-free option.
Cheddar Cheese: Sharp cheddar adds a nice tang. You can substitute with Monterey Jack or even leave it out entirely for a lighter chowder.
How Do I Make Sure My Chowder is Creamy?
To achieve a creamy texture, focus on creating a good roux. This is key to thickening the chowder without lumps:
- Melt the butter in a skillet, then whisk in the flour until it forms a paste.
- Gradually add a cup of the warm broth from the crockpot while whisking to keep it smooth.
- Pour this thickened mixture back into the crockpot for a creamy chowder.
Also, mix in cream near the end of cooking to keep it rich without curdling.
Easy Crockpot Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder Base:
- 2 cups cooked chicken breast, shredded or diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Creamy Finish:
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Optional Garnishes:
- Chopped fresh parsley
- Chopped green onions
Time Needed:
This delicious chowder takes about 15 minutes to prep. You’ll need to cook it in the crockpot for 6-8 hours on low or 3-4 hours on high. It’s perfect for those days when you want a hearty meal with little effort!
Step-by-Step Instructions:
1. Combine Ingredients:
In your crockpot, mix together the cooked chicken, corn, diced potatoes, chopped onion, minced garlic, chicken broth, dried thyme, paprika, salt, and pepper. Give it a good stir to combine everything well.
2. Slow Cook:
Cover the crockpot and let it cook. Set it on low for 6-8 hours or high for 3-4 hours, until the potatoes are nice and tender.
3. Make the Roux:
About 30 minutes before you’re ready to serve, melt the butter in a small pan over medium heat. Whisk in the flour and cook for about 1-2 minutes to form a roux.
4. Thicken the Chowder:
Carefully add 1 cup of the liquid from the crockpot to the roux, whisking constantly to keep it smooth. Once thickened, pour this back into the crockpot, stirring to mix everything together.
5. Add Cream and Cheese:
Now stir in the heavy cream and shredded cheddar cheese until well combined and melted. Let it cook uncovered for another 20-30 minutes for a little more thickening.
6. Season and Serve:
Give your chowder a taste and adjust the seasoning with more salt and pepper if needed. When it’s ready, serve hot, garnished with fresh parsley or green onions if you like.
Enjoy your creamy, comforting crockpot chicken corn chowder! It’s a bowl of warmth that the whole family will love!
FAQ for Easy Crockpot Chicken Corn Chowder
Can I Use Frozen Ingredients in This Recipe?
Absolutely! You can use frozen corn and even frozen shredded chicken. Just add them directly to the crockpot without thawing. The cooking time remains the same!
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally for even warming.
Can I Make This Chowder Ahead of Time?
Yes! You can prepare everything in the crockpot the night before, store it in the fridge, and then cook it the next day. Just ensure the crockpot insert is properly heated before adding the ingredients and cooking.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or evaporated milk for a creamy texture. For a dairy-free option, try unsweetened coconut cream or almond milk with a splash of olive oil for richness!
