Here’s a Crockpot Creamy Chicken and Corn Chowder recipe that’s hearty, comforting, and perfect for busy days. This version is rich, flavorful, and made with simple ingredients.
🥣 Crockpot Creamy Chicken and Corn Chowder
Ingredients:
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2 cups cooked or raw chicken breast (shredded or diced)
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1 (15 oz) can whole kernel corn, drained (or 1½ cups frozen corn)
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1 (15 oz) can cream-style corn
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1 cup diced carrots
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1 cup diced celery
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1 small onion, finely chopped
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2 cloves garlic, minced
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2 cups chicken broth (low-sodium preferred)
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1 teaspoon dried thyme
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½ teaspoon smoked paprika (optional)
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Salt & black pepper, to taste
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1 cup heavy cream or half-and-half
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2 tablespoons flour (optional, for thickening)
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2 tablespoons butter (optional, for roux)
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1–1½ cups shredded cheddar cheese (optional, for extra creaminess)
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Fresh parsley or green onions, for garnish (optional)
Instructions:
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Add to Crockpot:
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In a 6-quart slow cooker, combine chicken, both types of corn, carrots, celery, onion, garlic, broth, thyme, paprika, salt, and pepper.
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Cook:
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Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender and chicken is cooked through (if using raw).
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Shred Chicken:
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If using raw chicken, remove and shred, then return it to the pot.
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Make it Creamy:
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Stir in heavy cream (or half-and-half).
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If you want it thicker, make a quick roux: In a small saucepan, melt butter, stir in flour, cook for 1–2 minutes, then whisk into the soup.
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Optional Add-ins:
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Stir in shredded cheese until melted for extra richness.
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Final Simmer:
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Let it cook for another 15–20 minutes on HIGH with the lid off if you added cream/cheese to help it thicken.
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Serve:
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Garnish with chopped parsley, green onions, or extra cheese. Serve with crusty bread or crackers.
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📝 Tips:
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Swap in potatoes (peeled and diced) for a heartier version.
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Add bacon bits on top for a smoky touch.
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Use rotisserie chicken for a quick version.