The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why Make This Recipe
Crockpot Chicken Corn Chowder is a warm and comforting dish that’s perfect for busy days.
This recipe is easy to prepare and allows you to enjoy a delicious meal without much hassle. With its creamy texture and sweet corn flavor, it’s a favorite for family dinners. Plus, the crockpot does all the hard work for you!
How to Make Crockpot Chicken Corn Chowder
Ingredients:
- Chicken breasts
- Sweet corn (frozen or fresh)
- Potatoes
- Onion
- Celery
- Bell pepper
- Garlic
- Chicken broth
- Heavy cream
- Salt
- Pepper
- Bacon (optional)
- Shredded cheese (optional)
- Sour cream (optional)
3-Step Directions:
- Combine Ingredients: In a crockpot, place the chicken breasts, sweet corn, diced potatoes, chopped onion, celery, bell pepper, minced garlic, chicken broth, salt, and pepper.
- Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked. Remove the chicken, shred it, and stir it back into the soup.
- Finish & Serve: Stir in the heavy cream and let it heat through. Serve hot with optional toppings like crispy bacon, shredded cheese, and sour cream.
How to Serve Crockpot Chicken Corn Chowder
Serve this chowder hot in bowls. You can top it with crispy bacon, a sprinkle of shredded cheese, and a dollop of sour cream for added flavor. Pair it with crusty bread or crackers for a complete meal that everyone will love.
How to Store Crockpot Chicken Corn Chowder
To store any leftovers, let the chowder cool down to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will last for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
Tips to Make Crockpot Chicken Corn Chowder
- Use a good quality chicken broth for more flavor.
- For extra creaminess, you can blend a portion of the chowder before adding the heavy cream.
- Don’t skip the garnishes; they add textures and flavors that enhance the dish.
Variation
You can add more vegetables, like carrots or zucchini, to boost the nutrition of the chowder. If you want a spicier kick, consider adding jalapeños or a dash of hot sauce.
FAQs
Q: Can I use canned corn instead of frozen or fresh?
A: Yes, you can use canned corn. Just drain it before adding it to the crockpot.
Q: Is it possible to make this chowder dairy-free?
A: Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative.
Q: What can I do if I don’t have time to cook on low for 6-8 hours?
A: You can cook on high for 3-4 hours, which works well and still gives you a delicious chowder.
Crockpot Chicken Corn Chowder
This creamy and comforting chowder is made with chicken, sweet corn, and a blend of vegetables, perfect for busy days.
Main Ingredients
- 2 pieces Chicken breasts
- 2 cups Sweet corn (frozen or fresh)
- 3 medium Potatoes, diced
- 1 medium Onion, chopped
- 2 stalks Celery, chopped
- 1 medium Bell pepper, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken broth (Use a good quality broth)
- 1 cup Heavy cream (For extra creaminess)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Optional Toppings
- 4 slices Bacon, cooked and crumbled (Optional)
- 1 cup Shredded cheese (Optional)
- 1/2 cup Sour cream (Optional)
Preparation
- In a crockpot, place the chicken breasts, sweet corn, diced potatoes, chopped onion, celery, bell pepper, minced garlic, chicken broth, salt, and pepper.
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked.
- Remove the chicken, shred it, and stir it back into the soup.
Finishing and Serving
- Stir in the heavy cream and let it heat through.
- Serve hot with optional toppings like crispy bacon, shredded cheese, and sour cream.
Let any leftovers cool down to room temperature before transferring to an airtight container. Lasts 3-4 days in the fridge or 3 months in the freezer. Consider blending a portion of the chowder for extra creaminess.
