Chicken Corn Chowder
A cozy and hearty crockpot chicken corn chowder that requires minimal effort and is packed with flavor.
Ingredients
Main Ingredients
- 2 lbs Boneless Chicken Thighs Can substitute with boneless chicken breasts.
- 2 cups Corn (frozen/canned) Fresh corn or corn medley can be used.
- 2 cups Potatoes (diced) Sweet potatoes or cauliflower can be used.
- 1 medium Onion Shallots or leeks are good substitutes.
- 3 cloves Garlic Garlic powder can be used as a substitute.
- 4 cups Chicken Broth Vegetable broth is an acceptable substitute.
- 1 cup Heavy Cream Coconut milk or regular milk can substitute.
- To taste Spices (Salt & Pepper) Mrs. Dash or your favorite seasoning can be used.
Instructions
Preparation
- Dump in the chicken, corn, chopped potatoes, and onion (plus garlic) into the crockpot.
- Pour in enough broth to cover all ingredients.
- Add herbs and season with salt and pepper.
Cooking
- Cook on low for at least 360 minutes (6 hours) or on high for about 240 minutes (4 hours).
- About 30 minutes before serving, shred the chicken in the pot using two forks.
- Stir in the heavy cream or substitute and adjust seasoning if needed.
Notes
This chowder stores well in airtight containers for up to 4 days in the fridge. For freezing, omit cream to prevent texture changes. Thaw overnight and heat gently before adding cream.