Crockpot Chicken Corn Chowder
A cozy, thick soup with tender shredded chicken, sweet corn, and soft potatoes, all made effortlessly in the slow cooker.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Rotisserie or leftover roast works great
- 2 cups sweet corn Frozen, canned, or fresh
- 4 medium potatoes, peeled and diced Yukon Gold or russet
- 1 onion diced
- 3 cups chicken broth
- 1 cup heavy cream
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- for garnish Fresh parsley Optional
Instructions
Preparation
- Add the shredded chicken, corn, diced potatoes, and diced onion to the slow cooker. Spread ingredients evenly.
- Pour in the chicken broth until it just covers the vegetables. Sprinkle in the garlic powder and paprika, season with salt and pepper, and stir gently.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, stir in the heavy cream and let it warm through on low.
- Adjust salt and pepper, ladle into bowls, and garnish with fresh parsley if desired.
Notes
For a lighter chowder, swap heavy cream for half-and-half or use evaporated milk if freezing. For a thicker chowder, mash a cup of cooked potatoes before adding cream. Use smoked paprika for added depth or crispy bacon as a garnish.