Crockpot Chicken Corn Chowder
A creamy, corn-and-chicken-forward chowder made effortlessly in the slow cooker, perfect for busy weeknights and chilly weekends.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie or poached)
- 4 cups corn (frozen or fresh kernels)
- 1 cup diced potatoes (Yukon Gold or russet)
- 1 medium onion chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or milk with roux.
Seasoning and Toppings
- Salt and pepper to taste Adjust according to preference.
- Crispy bacon for topping (optional)
- Shredded cheese for topping (optional)
- Sour cream for topping (optional)
Instructions
Preparation
- Add shredded chicken, corn, diced potatoes, chopped onion, minced garlic, and chicken broth to the crockpot.
- Season with salt and pepper; a light hand at first—you can adjust later.
Cooking
- Cook on low for 6–7 hours, or on high for 3–4 hours, until potatoes are tender.
- About 30 minutes before serving, stir in the heavy cream and let it warm through without boiling.
- Taste and adjust seasoning with more salt and pepper if needed.
Serving
- Ladle into bowls and top with crispy bacon, shredded cheese, and a dollop of sour cream if desired.
Notes
Storage: Refrigerate leftovers within two hours and use within 3–4 days. Can freeze up to 3 months. Thaw overnight in the fridge before reheating.