Why Make This Recipe
Crockpot Chicken Corn Chowder is a delightful and hearty meal that brings comfort and warmth. It’s easy to prepare, making it perfect for busy individuals or families. This dish combines tender chicken, sweet corn, and creamy potatoes to create a rich and flavorful chowder. Plus, it fills your home with a wonderful aroma as it cooks slowly in the crockpot!
How to Make Crockpot Chicken Corn Chowder
Ingredients
- 2 cups shredded cooked chicken
- 1 can (15 oz) sweet corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 2 medium potatoes, diced
- Salt and pepper to taste
- Crispy bacon, shredded cheese, or sour cream for garnish
Directions
- In a crockpot, combine the chicken, corn, onion, garlic, chicken broth, and diced potatoes.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the heavy cream in the last 30 minutes of cooking.
- Serve topped with crispy bacon, cheese, or sour cream if desired.
How to Serve Crockpot Chicken Corn Chowder
Crockpot Chicken Corn Chowder is best served warm. Ladle the chowder into bowls and top with crispy bacon, shredded cheese, or a dollop of sour cream for added flavor. Pair it with crusty bread or a light salad for a complete meal!
How to Store Crockpot Chicken Corn Chowder
To store leftover chowder, let it cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it longer, you can freeze it for up to 2-3 months. Just be sure to thaw it in the fridge before reheating.
Tips to Make Crockpot Chicken Corn Chowder
- For extra flavor, use homemade chicken broth instead of store-bought.
- You can add more vegetables like carrots or celery for added nutrition.
- Adjust the thickness by adding more chicken broth if it becomes too thick.
- Taste and adjust the seasoning just before serving for the best flavor.
MEAL PREP & MAKE-AHEAD TIPS
CROCKPOT CHICKEN CORN CHOWDER IS A GREAT MAKE-AHEAD MEAL BECAUSE THE FLAVORS GET EVEN BETTER AS IT SITS. YOU CAN COOK THE CHOWDER COMPLETELY, LET IT COOL, AND STORE IT IN THE FRIDGE FOR THE NEXT DAY – THE BROTH, CHICKEN, CORN, AND POTATOES ALL MINGLE TO CREATE AN EVEN RICHER TASTE. IF YOU PLAN TO MAKE IT AHEAD ON PURPOSE, YOU CAN COOK THE BASE (CHICKEN, CORN, POTATOES, BROTH, ONION, GARLIC), THEN STIR IN THE HEAVY CREAM JUST BEFORE SERVING OR REHEATING. THIS HELPS KEEP THE TEXTURE SMOOTH AND PREVENTS THE CREAM FROM REDUCING TOO MUCH. IT’S PERFECT FOR MEAL PREP: PORTION THE COOLED CHOWDER INTO INDIVIDUAL CONTAINERS SO LUNCHES OR QUICK DINNERS ARE READY TO GRAB, REHEAT, AND TOP WITH BACON, CHEESE, OR SOUR CREAM.
Variations
Feel free to customize this recipe by adding different seasonings or ingredients. For a spicy kick, add some chopped jalapeños or a dash of hot sauce. You can also use turkey instead of chicken for a festive twist!
FAQs
CAN I MAKE THIS RECIPE WITH RAW CHICKEN?
YES, YOU CAN USE RAW CHICKEN INSTEAD OF COOKED SHREDDED CHICKEN. ADD RAW CHICKEN BREASTS OR THIGHS DIRECTLY TO THE CROCKPOT WITH THE CORN, POTATOES, ONION, GARLIC, AND CHICKEN BROTH. COOK ON LOW FOR ABOUT 7–8 HOURS OR ON HIGH FOR 4 HOURS, OR UNTIL THE CHICKEN IS VERY TENDER AND REACHES A SAFE INTERNAL TEMPERATURE OF 165°F (75°C). ABOUT 30 MINUTES BEFORE SERVING, REMOVE THE CHICKEN, SHRED IT WITH TWO FORKS, RETURN IT TO THE POT, AND STIR IN THE HEAVY CREAM. THIS METHOD GIVES YOU EXTRA FLAVOR BECAUSE THE CHICKEN COOKS IN THE BROTH THE ENTIRE TIME.IS IT POSSIBLE TO MAKE THE CHOWDER DAIRY-FREE?
YES! TO MAKE THIS CHOWDER DAIRY-FREE, SIMPLY REPLACE THE HEAVY CREAM WITH COCONUT MILK OR A DAIRY-FREE CREAM ALTERNATIVE (LIKE OAT OR CASHEW CREAM). FULL-FAT COCONUT MILK WILL GIVE YOU THE RICHEST TEXTURE, BUT BE SURE TO USE UNSWEETENED VARIETIES SO THE FLAVOR STAYS SAVORY. YOU CAN ALSO SKIP CHEESE AND SOUR CREAM TOPPINGS OR USE DAIRY-FREE VERSIONS. THE RESULT WILL STILL BE CREAMY, COMFORTING, AND FLAVORFUL, JUST WITH A SLIGHTLY DIFFERENT TASTE PROFILE DEPENDING ON THE MILK YOU CHOOSE.HOW CAN I THICKEN THE CHOWDER?
IF YOU PREFER A THICKER, “STICK-TO-YOUR-SPOON” CHOWDER, YOU HAVE A FEW OPTIONS. ONE EASY METHOD IS TO USE A POTATO MASHER TO GENTLY MASH SOME OF THE POTATOES DIRECTLY IN THE CROCKPOT BEFORE SERVING; THIS RELEASES STARCH AND NATURALLY THICKENS THE BROTH. ANOTHER OPTION IS TO MAKE A CORNSTARCH SLURRY BY MIXING 1–2 TABLESPOONS OF CORNSTARCH WITH A LITTLE COLD WATER, THEN STIRRING IT INTO THE HOT CHOWDER DURING THE LAST 20–30 MINUTES OF COOKING UNTIL IT SIMMERS AND THICKENS. YOU CAN ALSO BLEND A CUP OR TWO OF THE SOUP (WITHOUT THE BACON TOPPING), THEN RETURN IT TO THE CROCKPOT FOR AN EXTRA CREAMY TEXTURE.
Crockpot Chicken Corn Chowder
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken Use rotisserie chicken for convenience.
- 1 can sweet corn, drained 15 oz can.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth Homemade is preferable for more flavor.
- 2 cups heavy cream Can be substituted with coconut milk for a dairy-free option.
- 2 medium potatoes, diced Diced into small pieces for even cooking.
- Salt and pepper to taste Adjust based on preference.
Garnishes
- Crispy bacon, shredded cheese, or sour cream For topping.
Instructions
Preparation
- In a crockpot, combine the chicken, corn, onion, garlic, chicken broth, and diced potatoes.
- Season with salt and pepper.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the heavy cream in the last 30 minutes of cooking.
Serving
- Serve topped with crispy bacon, cheese, or sour cream if desired.
- Pair it with crusty bread or a light salad for a complete meal.