Crockpot Chicken Corn Chowder Recipe
This Crockpot Chicken Corn Chowder is a comforting and creamy slow-cooked soup featuring tender shredded chicken, sweet corn, and a medley of diced vegetables like potatoes, carrots, celery, and onions. Seasoned with smoked paprika and thyme, it’s a hearty and flavorful meal perfect for cozy days. Made effortlessly in a crockpot, it requires minimal prep and yields a rich, satisfying chowder with a velvety finish from the heavy cream and flour mixture.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH plus 15-20 minutes thickening
- Total Time: 6 hours 40 minutes to 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Protein and Broth
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
Vegetables
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup diced potatoes (up to 2 cups if preferred)
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 garlic cloves, minced
Thickening and Seasoning
- 1 cup heavy cream
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Prep Your Vegetables: Dice the potatoes, carrots, celery, and onion into roughly 1/2-inch pieces and mince the garlic cloves finely to ensure even cooking and a consistent texture throughout the chowder.
- Season and Add Base Ingredients: Place the chicken breasts or thighs in the bottom of your crockpot. Layer the diced potatoes, carrots, celery, onion, and minced garlic on top. Pour in the chicken broth, then sprinkle smoked paprika, dried thyme, salt, and black pepper over the ingredients. Stir gently to combine the seasonings.
- Add the Corn: Stir in the corn kernels directly into the crockpot. No need to thaw frozen corn beforehand; fresh corn adds extra sweetness, and canned corn should be drained before use.
- Slow Cook to Perfection: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is tender and can be easily shredded with a fork. Stir halfway through if possible, but it is not required.
- Shred the Chicken: Remove the chicken pieces and shred them using two forks. Alternatively, shred the chicken directly in the crockpot for convenience. Return the shredded chicken to the crockpot and stir gently to combine with the vegetables and broth.
- Create the Creamy Base: In a small bowl, whisk the 2 tablespoons of flour with 2–3 tablespoons of heavy cream until smooth. Gradually whisk in the remaining 3/4 cup of heavy cream until fully incorporated. Pour this mixture into the crockpot and stir well. Cook for an additional 15-20 minutes on HIGH to thicken the chowder.
- Final Touches: Taste the chowder and adjust seasoning with additional salt and pepper if needed. Ladle the chowder into bowls and garnish with freshly chopped parsley if desired for a fresh burst of flavor and color.
Notes
- For a gluten-free version, substitute all-purpose flour with cornstarch.
- Using thighs instead of breasts offers a richer flavor and juicier texture.
- Fresh corn can be replaced with frozen or canned corn for convenience.
- Shredding chicken directly in the crockpot reduces cleanup and prep time.
- You can increase potatoes up to 2 cups if you prefer a thicker, heartier chowder.
Keywords: Chicken Chowder, Crockpot Soup, Slow Cooker Corn Chowder, Creamy Chicken Soup, Comfort Food, Easy Crockpot Recipes
Find it online: https://servedbynora.com/crockpot-chicken-corn-chowder-recipe/
