Crockpot Chicken Corn Chowder
A delightful and hearty chowder made with tender chicken, sweet corn, and creamy potatoes, perfect for busy individuals or families.
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.
Notes
To store leftovers, let the chowder cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 2-3 months, thawing in the fridge before reheating. For extra flavor, use homemade chicken broth and add vegetables like carrots or celery.