Crockpot Chicken Corn Chowder
A creamy, hearty chowder made with shredded chicken, corn, and a blend of savory spices, perfect for cozy nights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 3 cups corn (fresh, frozen, or canned) Fresh corn will yield the best sweetness.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth Low-sodium is recommended.
- 1 cup heavy cream Add towards the end of cooking.
Seasonings
- to taste Salt and pepper
- 1 teaspoon thyme
- 1 teaspoon paprika
Instructions
Preparation
- Gather all your ingredients and prepare them. Cut fresh corn kernels off the cob.
Combining Ingredients
- In your slow cooker, combine the shredded chicken, corn, chopped onion, and minced garlic. Mix well.
Adding Liquids
- Pour in the chicken broth, add thyme and paprika, and season with salt and pepper. Stir well.
Cooking
- Cover the slow cooker and set it to low for 6-7 hours, or high for 3-4 hours.
Finishing the Chowder
- About 30 minutes before serving, stir in the heavy cream and allow to heat through.
Serving
- Taste and adjust seasoning if necessary. Serve hot in bowls, topped with fresh herbs like parsley or chives.
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Notes
For thickening, mash some corn kernels or add a cornstarch slurry at the end of cooking. This chowder stores well; refrigerate for 3-4 days, or freeze for up to 3 months.