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- 1 lb boneless, skinless chicken breasts - 4 cups corn (frozen or fresh) - 3 medium potatoes, diced - 1 small onion, diced - 2 cloves garlic, minced For this chowder, the main ingredients are simple but full of flavor. The chicken breasts add protein and a nice bite. Corn brings sweetness and a hint of crunch. Potatoes make the chowder hearty and filling. Onion and garlic give a warm base for the dish. - 3 cups chicken broth - 1 cup heavy cream or coconut milk - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste The chicken broth is key for a rich flavor. You can choose heavy cream for a creamy texture or coconut milk for a lighter feel. Olive oil helps sauté the onions and garlic. Smoked paprika adds a nice depth, while thyme gives a hint of earthiness. Don’t forget salt and pepper to make it all pop! - Fresh chives, chopped Fresh chives are the perfect garnish. They add a bright color and a mild onion flavor. Sprinkle them on top just before serving for a fresh touch. {{ingredient_image_1}} To start, season your boneless chicken breasts. Use salt, pepper, and smoked paprika. This adds a nice flavor to the chicken. Set the seasoned chicken aside while you prepare the rest. Next, heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic. Cook these for about 3 to 4 minutes, or until the onion turns soft and clear. This step builds great flavor for your chowder. In your crockpot, layer the sautéed onions and garlic with the corn and diced potatoes. Place the seasoned chicken on top. Pour in the chicken broth and sprinkle dried thyme over everything. Stir gently to mix all the ingredients. Now, cover the crockpot. You can set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be cooked through, and the potatoes should be soft when it’s done. Once cooked, take the chicken out of the crockpot. Use two forks to shred the chicken into small pieces. This makes it easy to mix back into the chowder. Then, return the shredded chicken to the pot. Finally, add the heavy cream or coconut milk to the crockpot. Stir everything together well. Let it cook for an extra 15 to 30 minutes on low. This helps the flavors blend nicely. Taste your chowder and adjust the salt and pepper as needed. To make your chowder taste great, focus on seasoning. Start by seasoning the chicken with salt, pepper, and smoked paprika. This adds depth right from the start. The sautéed onion and garlic also play a big role. Cook them until the onion turns soft and clear. This extra step helps to release their flavors. Once combined in the crockpot, adjust the seasoning again at the end. Taste and add more salt or pepper if needed. Fresh chives on top add a nice touch. Creaminess is key for a good chowder. Use heavy cream for a rich, smooth texture, or coconut milk for a lighter option. Add the cream towards the end of cooking. This keeps it from curdling. Stir it well after adding to blend all the flavors. For a thicker chowder, mash some of the potatoes before serving. This method creates a lovely, creamy base without needing flour. Cooking times can change based on your crockpot model. If using the low setting, aim for 6-7 hours. For the high setting, 3-4 hours works well. Always check the chicken for doneness. Shred the chicken and return it to the pot. If you need more time, let it cook longer. The chowder will only get better as the flavors blend. Adjust the time based on how soft you want your potatoes. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh corn and herbs to enhance the flavor of your chowder. Customize Your Cream: For a lighter option, substitute heavy cream with half-and-half or plain yogurt for a tangy twist. Make It Spicy: Add diced jalapeños or a dash of cayenne pepper to the chowder for an extra kick. Chill and Store: This chowder tastes even better the next day, so make it ahead of time and store it in the fridge for enhanced flavors. {{image_2}} You can change the main protein in this chowder. Turkey works well if you want a lighter dish. For a vegetarian option, try using tofu or chickpeas. Swap out the potatoes for sweet potatoes to add a touch of sweetness. You can also use different vegetables like carrots or bell peppers for extra color and nutrition. Spices can transform your chowder. Try adding cumin for warmth or cayenne for heat. Fresh herbs like parsley or cilantro can add brightness. A squeeze of lime juice at the end gives a fresh twist. If you love smokiness, consider adding more smoked paprika. Experiment with flavors to find what you enjoy most. For a gluten-free version, ensure your broth is certified gluten-free. Coconut milk is a great swap for heavy cream to make it dairy-free. You can also use almond milk for a lighter feel. If you're low-carb, skip the potatoes and add more corn or cauliflower for texture. These swaps keep the dish tasty while fitting your needs. To store your leftover chowder, let it cool first. Then, place it in an airtight container. This keeps it fresh and tasty. You can keep it in the fridge for up to three days. When you want to eat it, just reheat it on the stove or in the microwave. Stir well to make sure it heats evenly. If you want to save the chowder for later, freezing is a great option. Pour the cooled chowder into freezer-safe bags or containers. Leave some space at the top for the chowder to expand. You can freeze it for up to three months. To reheat, let it thaw in the fridge overnight. Then, warm it on the stove over medium heat, stirring often. Add a splash of broth or water if it seems too thick. Crockpot Chicken Corn Chowder lasts well in storage. In the fridge, it stays good for about three days. If you freeze it, it can last up to three months. However, for the best taste, eat it within a month. Always check for changes in smell or color before you eat. If anything seems off, it's best to toss it out. Yes, you can use other meats! Turkey works well as a substitute for chicken. It has a similar texture and flavor. If you want a plant-based option, try using tofu. Firm tofu holds up nicely in the chowder. Simply cube it and add it in the same way as chicken. Both options will make the dish tasty and satisfying. There are many great sides to enjoy with this chowder! Here are some ideas: - Crusty bread: A slice of sourdough or baguette is perfect for dipping. - Salad: A fresh green salad adds a nice crunch. - Cornbread: Sweet cornbread pairs well with the savory chowder. - Pickles: A side of pickles gives some zest and brightness. These sides will enhance your meal and provide balance to the rich chowder. To add heat to your chowder, consider these options: - Cayenne pepper: Start with a pinch and add more to taste. - Jalapeños: Fresh or pickled jalapeños add a nice kick. - Hot sauce: A splash of your favorite hot sauce can boost the spice level. - Red pepper flakes: Sprinkle some on top before serving for extra heat. Each option offers a different level of spice. Choose what fits your taste! In this blog post, we explored a tasty Crockpot Chicken Corn Chowder. I shared the main ingredients, like chicken, corn, and potatoes, along with the seasonings that bring it to life. The step-by-step instructions ensure that you can easily follow along. I also gave tips for flavor, texture, and storage. Overall, you can make this dish your own with variations. Enjoy experimenting with ingredients and flavors. This chowder is perfect for meals not just on a chilly night, but all year long.

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 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 4 cups corn (frozen or fresh)
  • 3 medium potatoes, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream or coconut milk
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh chives, chopped

Instructions
 

  • Prep the Chicken: Season the boneless chicken breasts with salt, pepper, and smoked paprika. Set aside.
  • Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
  • Combine Ingredients in Crockpot: In the crockpot, add the sautéed onions and garlic, corn, diced potatoes, and chicken breasts. Pour in the chicken broth and add dried thyme. Stir to combine everything evenly.
  • Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the potatoes are tender.
  • Shred Chicken: After cooking, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken back to the chowder.
  • Stir in Cream: Add the heavy cream (or coconut milk) to the crockpot, stirring to blend all the flavors together. Let cook for an additional 15-30 minutes on low for flavors to meld.
  • Final Seasoning: Taste and adjust seasoning with salt and pepper as needed.

Notes

Serve hot in bowls, garnished with freshly chopped chives for a pop of color and added freshness.
Keyword chicken, chowder, crockpot, soup