Description
A creamy, comforting soup made with tender chicken, sweet corn, and a medley of seasonings, all slow-cooked to perfection. This easy-to-make chowder is a family favorite for busy nights.
Ingredients
For the Crockpot Chicken Corn Chowder:
- 1 lb boneless, skinless chicken breasts (or thighs for a richer flavor)
- 4 cups frozen corn kernels (or fresh corn off the cob if preferred)
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup milk (whole or 2%)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper (or to taste)
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon olive oil (for sautéing)
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1/2 cup shredded cheddar cheese (optional, for garnish)
- Fresh parsley (for garnish, optional)
Instructions
Start by dicing the boneless, skinless chicken into bite-sized cubes. Set the chicken aside. Next, peel and dice the carrots and potatoes, and chop the onion and garlic. These vegetables will form the base of your chowder and infuse the broth with flavor as they cook.
In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the diced onion and carrots. Sauté for 3-5 minutes until the onion is softened and translucent. Add the minced garlic and sauté for another 1-2 minutes, stirring frequently, until fragrant. Sautéing these vegetables before adding them to the slow cooker helps to release their flavors, making the chowder even more delicious.
Once the vegetables are sautéed, transfer them to the slow cooker. Add the diced potatoes, frozen corn, and diced chicken breast (or thighs). These ingredients will cook together in the slow cooker, allowing the flavors to meld.
Pour in the 4 cups of chicken broth, followed by the 1 cup of milk and 1 cup of heavy cream. Stir everything together, ensuring that the chicken and vegetables are well coated with the liquid. Sprinkle in the dried thyme, dried parsley, salt, and black pepper, and stir again to combine. The seasoning will infuse the chowder as it cooks, giving it a rich and flavorful taste.
Cover the slow cooker with the lid and set it to cook on low for 6 hours. The slow cooking process allows the chicken to become tender, the vegetables to soften, and the flavors to deepen. Stir the chowder occasionally if possible, but it’s not essential, as the crockpot does most of the work.
If you prefer a thicker chowder, you can use a simple technique to thicken the broth. In a small bowl, whisk together 2 tablespoons of flour with a little bit of milk (about 1/4 cup) until smooth. Once the chowder has finished cooking, stir the flour mixture into the crockpot, and let it cook for another 10-15 minutes to allow the chowder to thicken. Alternatively, you can use a potato masher to gently mash some of the potatoes in the chowder for a thicker texture.
Before serving, taste the chowder and adjust the seasoning as needed. You may want to add a bit more salt, pepper, or thyme depending on your preference. Stir the chowder well to ensure that all the seasoning is evenly distributed.
Once the chowder is finished cooking, ladle it into bowls. If desired, garnish with shredded cheddar cheese and fresh parsley for a touch of color and extra flavor. Serve the chowder hot, with a side of crusty bread or crackers for dipping.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low)
Nutrition
- Calories: 300-350 kcal
- Fat: 15-20g
- Carbohydrates: 30-35g
- Protein: 20g