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For a hearty Crockpot Chicken Corn Chowder, gather these simple ingredients: - 2 boneless, skinless chicken breasts - 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium potatoes, peeled and diced into small cubes - 3 cups chicken broth - 1 cup milk (or coconut milk for a dairy-free version) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - 1 tablespoon olive oil - 1/4 cup fresh parsley, chopped (for garnish) You can make this chowder fit your needs. Here are some easy swaps: - Chicken: Use turkey or firm tofu for a vegetarian twist. - Milk: Coconut milk works great for a dairy-free option. Almond milk is another choice. - Broth: Vegetable broth can replace chicken broth for a vegetarian version. - Potatoes: Sweet potatoes add a nice flavor and extra nutrients. Quality matters in cooking. Here are some brands I trust: - Chicken Broth: Swanson or Pacific Foods offer rich flavors. - Coconut Milk: Thai Kitchen is creamy and delicious. - Olive Oil: California Olive Ranch provides high-quality oil. - Spices: McCormick spices are always reliable for freshness and flavor. These choices help make your chowder taste just right! Enjoy the cooking process and make it your own. {{ingredient_image_2}} To start, gather all your ingredients. You need two boneless, skinless chicken breasts, four cups of corn, one onion, and two cloves of garlic. You will also need three medium potatoes, three cups of chicken broth, and one cup of milk. Don't forget the dried thyme, smoked paprika, salt, and black pepper. Lastly, have some olive oil and fresh parsley ready for garnish. First, peel and dice the potatoes into small cubes. Next, dice your onion and mince the garlic. This step helps build flavor in your chowder. Now, grab your crockpot. Place the chicken breasts at the bottom. This keeps them moist while cooking. Next, layer the corn and diced potatoes evenly on top of the chicken. In a medium skillet, heat olive oil. Add the diced onion and minced garlic, cooking for about 3-4 minutes until soft. This adds great flavor. Pour this mixture over the layers in the crockpot. Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Now, pour the chicken broth over everything. Ensure the ingredients are well submerged to cook evenly. Cover your crockpot with the lid. Set the temperature to LOW for 6-7 hours or HIGH for 3-4 hours. Cooking it low and slow allows flavors to meld together. In the last hour, take out the chicken breasts. Shred them into bite-sized pieces using two forks. Return the shredded chicken back into the chowder. Finally, stir in the milk or coconut milk. Let the chowder cook for an extra 30 minutes on LOW. Taste it and adjust the seasoning if needed. Your chowder is now ready to serve! Shredding chicken can be simple and quick. After cooking, remove the chicken breasts from the crockpot. Use two forks to pull the meat apart gently. If you want a finer shred, use your hands. Shredding while the chicken is hot makes it easier. Don’t worry if it looks a bit messy; that adds to the charm of your chowder. Taste is key in a great chowder. After cooking, taste your dish. You may want to add more salt or pepper. If you like spice, try adding a pinch of cayenne. Fresh herbs, like parsley, can brighten the flavor. Don’t be afraid to experiment until it feels just right for you. Serve your chowder warm in rustic bowls. A slice of crusty bread pairs perfectly. You can also add a side salad for some crunch. Another great option is to serve it with tortilla chips for a fun twist. Enjoy your meal with family or friends for a cozy gathering. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh corn and potatoes to enhance the flavor and texture of your chowder. Customize the Creaminess: Adjust the thickness of your chowder by varying the amount of milk or coconut milk you add based on your preference. Add Spice: For a kick of heat, consider adding a pinch of cayenne pepper or diced jalapeños to the mixture before cooking. Storage Tips: This chowder can be stored in the refrigerator for up to 3 days or frozen for later use. Just reheat gently on the stove. {{image_4}} You can make this chowder even better with extra veggies. Try adding diced carrots or celery for more crunch. You can also toss in some bell peppers. These will add color and flavor. Frozen peas or green beans work well too. Just remember to adjust the cooking time if you add fresh veggies. They may need a bit more time to soften. If you want to make this dish dairy-free, use coconut milk instead of regular milk. It gives a nice, creamy texture and adds a subtle sweetness. Almond milk or oat milk are also great options. They will change the taste a bit but will still be tasty. Just ensure you pick an unsweetened version to keep the flavors in balance. For a kick, add some heat to your chowder. You can mix in diced jalapeños or a splash of hot sauce. Chili powder or cayenne pepper also works well. Start with a small amount and taste as you go. This way, you can control the spice level. Enjoy the extra flavor that heat brings to this cozy dish! Store any extra chowder in an airtight container. Let it cool first. Place it in the fridge. It will last for about 3-4 days. Label the container with the date. This helps you keep track of freshness. To reheat, pour the chowder into a pot. Heat it over medium heat. Stir it often to prevent sticking. You can also use the microwave. Place the chowder in a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway. Check that it is hot all the way through. For longer storage, freeze the chowder. Use a freezer-safe container or bag. Leave some space for expansion. It can last for up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Then reheat it on the stove or microwave. This way, your delicious chowder stays ready for any meal! Yes, you can use frozen chicken in this recipe. Just place the frozen chicken breasts at the bottom of the crockpot. They will cook well in the broth. Make sure to adjust cooking time slightly. If using frozen, cook for about 30 minutes longer. The chicken will be tender and easy to shred. The chowder can be stored in the fridge for about 3 to 4 days. Make sure to let it cool before putting it in a container. Use airtight containers to keep it fresh. Reheat on the stove or in the microwave before serving. You can serve several tasty sides with this chowder. Here are some ideas: - Crusty bread for dipping - A fresh salad with greens - Cornbread for a sweet touch - Crackers for a crunchy bite These sides add to the chowder's warm and cozy feel. Enjoy them with your meal! This blog post covered key aspects of making chicken corn chowder. We explored ingredients, cooking steps, and smart tips. You learned how to personalize the chowder with variations and how to store leftovers. Remember, cooking should be fun and tasty. Try different veggies or spices to make it yours. Enjoy this cozy dish and share it with friends. Happy cooking!

Cozy Crockpot Chicken Corn Chowder

A warm and comforting chowder made with chicken, corn, and potatoes, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced into small cubes
  • 3 cups chicken broth
  • 1 cup milk or coconut milk
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste black pepper
  • 1 tablespoon olive oil
  • 1/4 cup fresh parsley, chopped for garnish

Instructions
 

  • In a medium skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent, releasing a delightful aroma.
  • In your crockpot, place the chicken breasts at the very bottom. Next, layer in the corn and diced potatoes evenly. Then, add the sautéed onion and garlic mixture, followed by dried thyme, smoked paprika, salt, and pepper.
  • Pour the chicken broth over all the ingredients in the crockpot, ensuring that everything is well submerged in the liquid for even cooking.
  • Cover the crockpot with its lid. Set the temperature to LOW for 6-7 hours or HIGH for 3-4 hours, allowing the flavors to meld beautifully as it cooks low and slow.
  • In the final hour of cooking, carefully take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces, and return the shredded chicken back into the chowder.
  • Stir in the milk (or coconut milk), and let the chowder cook for an additional 30 minutes on LOW. Taste and adjust the seasoning if needed, adding more salt or pepper if desired.
  • When ready to serve, ladle the chowder into bowls and garnish with a sprinkle of fresh chopped parsley on top for a vibrant finish.

Notes

For an inviting presentation, serve the chowder in rustic bowls. Accompany it with a slice of crusty bread on the side for dipping.
Keyword chicken, chowder, comfort food, corn, crockpot