Crockpot Chicken Corn Chowder is a warm and comforting dish that is perfect for any day of the week. It takes just a little prep in the morning, and by the time dinner rolls around, you have a creamy and delicious chowder waiting for you. This recipe is hearty, filling, and packed with flavors that everyone will love. Whether you’re feeding a family or just treating yourself, this chowder is sure to please.
Why Make This Recipe
Making Crockpot Chicken Corn Chowder is great for several reasons. First, it’s a one-pot meal, which means less cleanup time for you. Second, it cooks slowly, allowing all the flavors to blend beautifully. Third, it’s very versatile! You can use fresh, frozen, or canned corn, and you can tweak the ingredients based on what you have on hand. Plus, it’s perfect for cold days or whenever you’re craving something warm and cozy.
How to Make Crockpot Chicken Corn Chowder
Ingredients:
- 2 cups cooked chicken, shredded
- 4 cups corn (fresh, frozen, or canned)
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 medium potatoes, diced
- Salt and pepper to taste
- Crispy bacon, shredded cheese, or sour cream for topping
Directions:
- In a crockpot, combine chicken, corn, onion, garlic, chicken broth, and potatoes.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream.
- Serve hot and top with crispy bacon, shredded cheese, or a dollop of sour cream as desired.
How to Serve Crockpot Chicken Corn Chowder
Serve this chowder hot in warm bowls. You can add a sprinkle of crispy bacon or cheese on top for extra flavor. Pair it with some crusty bread or crackers for a complete meal. This chowder is perfect for a cozy dinner or a casual lunch with friends.
How to Store Crockpot Chicken Corn Chowder
If you have leftovers, let the chowder cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot on the stove over medium heat, stirring occasionally. You can also heat it in the microwave, but be sure to cover it to avoid splatter.
Tips to Make Crockpot Chicken Corn Chowder
- For a thicker chowder, you can mash some of the potatoes in the pot before serving.
- If you’re in a hurry, use rotisserie chicken instead of cooking the chicken yourself.
- Feel free to add more veggies like bell peppers or carrots for extra nutrition.
- Experiment with spices like smoked paprika or cayenne pepper for a little kick.
Variation
You can easily make this chowder vegetarian by replacing the chicken with beans or additional vegetables and using vegetable broth instead of chicken broth. You can also try adding different kinds of cheese for a richer flavor.
FAQs
Q: Can I use canned corn for this recipe?
A: Yes, you can use canned corn. Just drain and rinse it before adding it to the crockpot.
Q: How do I know when the chowder is done?
A: The chowder is done when the potatoes are tender and the flavors have combined well, which usually takes about 6-8 hours on low or 3-4 hours on high.
Q: Can I freeze Crockpot Chicken Corn Chowder?
A: Yes, you can freeze it! Just let it cool completely, then transfer to a freezer-safe container. It can last up to 3 months in the freezer. Thaw it in the fridge before reheating.
Crockpot Chicken Corn Chowder
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 4 cups corn (fresh, frozen, or canned) If using canned, drain and rinse before adding.
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream Stir in about 30 minutes before serving.
- 2 medium potatoes, diced
Seasoning and Toppings
- to taste salt
- to taste pepper
- Crispy bacon, shredded cheese, or sour cream for topping Optional toppings for serving.
Instructions
Preparation
- In a crockpot, combine cooked chicken, corn, onion, garlic, chicken broth, and potatoes.
- Season with salt and pepper.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream.
Serving
- Serve hot and top with crispy bacon, shredded cheese, or a dollop of sour cream as desired.