Description

A cozy and creamy chicken corn chowder that’s easy to prepare in a slow cooker, delivering comfort with every spoonful.

Ingredients

Main Ingredients

2 pounds boneless skinless chicken breasts or thighs (Thighs are juicier, breasts shred beautifully.)
3 cups frozen corn (Can also use canned or fresh kernels.)
2 cups Yukon gold or russet potatoes, diced small (Dice into small pieces for even cooking.)
1 medium onion, diced (Provides the flavor base.)
2 cloves garlic, minced (Essential for flavor.)
4 cups low-sodium chicken broth (Use low-sodium for better control.)
2 medium carrots, diced (Optional, adds more body.)
2 sticks celery, diced (Optional, enhances flavor.)
1 cup cream or half-and-half (Added at the end for silkiness.)
1 tablespoon butter (For richness.)
1 tablespoon cornstarch (Mix with water for thickening if desired.)

Seasonings

1 teaspoon salt (Season to taste.)
1/2 teaspoon black pepper (Season to taste.)
1 teaspoon smoked paprika (Adds depth of flavor.)
1 teaspoon thyme (Herb for classic chowder flavor.)

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Instructions

Preparation

Dice the potatoes and onion. Mince the garlic.
Add the potatoes, onion, corn, carrots, celery, thyme, smoked paprika, salt, and pepper to the crockpot.
Nestle the chicken on top and pour in the broth to cover.
Dot with butter if desired for extra richness.

Cooking

Cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the chicken is fully cooked and potatoes are tender.
Once cooked, remove the chicken, shred it with two forks, and set aside.

Finishing and Serving

Mash some of the potatoes in the pot to thicken the chowder.
Stir the shredded chicken back into the pot along with the cream or half-and-half.
For a thicker chowder, add the cornstarch slurry and simmer on High for 10 to 15 minutes.
Taste and adjust the seasoning with salt and pepper.
Finish with garnishes such as chopped parsley, a pinch of smoked paprika, or shredded cheddar if desired.

Notes

You can substitute ingredients and adjust seasonings to your preference. For a dairy-free version, use coconut milk or a nut milk, and skip the butter or use a dairy-free alternative. This chowder can also be made gluten-free by thickening with cornstarch.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: dinner, Soup
Cuisine: American, Comfort Food