Description
This comforting Crockpot Chicken Corn Chowder is a hearty, creamy soup perfect for cozy days. Featuring tender chicken breasts, sweet corn, and Yukon Gold potatoes, all slow-cooked together with aromatic onions and garlic in low-sodium chicken broth, then finished with a touch of heavy cream for richness. Easy to prepare and ideal for a warm, satisfying meal.
Ingredients
Scale
Proteins
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Vegetables
- 2 cups fresh or frozen corn
- 2 medium Yukon Gold potatoes (diced)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
Liquids
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or whole milk
Seasonings
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Dice the potatoes into bite-sized pieces, finely chop the onion, and mince the garlic cloves to have everything ready for layering in the crockpot.
- Layer Ingredients: Place the diced chicken breasts at the bottom of the crockpot. Then top evenly with the diced potatoes, chopped onion, corn, and minced garlic, creating a layered effect for even cooking.
- Add Broth and Cream: Pour low-sodium chicken broth over the layered ingredients until they are submerged. Stir in the heavy cream or whole milk to add richness to the chowder.
- Season: Sprinkle salt and pepper over the mixture according to your taste preferences. Mix the ingredients gently to combine without disturbing the layers too much.
- Cook: Cover the crockpot and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the chicken is tender and the flavors meld together.
- Shred Chicken and Serve: Once cooked, shred the chicken directly in the pot using two forks for easy shredding. Stir the chowder well to combine all ingredients and serve hot for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with whole milk or a milk alternative.
- Frozen corn can be used if fresh is not available without affecting the flavor.
- To make the chowder thicker, you can mash some potatoes after cooking or add a slurry of flour and water during the last hour of cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
