Crockpot Chicken Corn Chowder: A Creamy Comfort Dish
Introduction
Crockpot Chicken Corn Chowder is the ultimate creamy comfort food, ideal for busy weeknights or cozy gatherings. Why make this dish? Its rich, velvety texture and hearty flavors come together effortlessly in the slow cooker, leaving you with minimal cleanup and maximum satisfaction. Versatile, family-friendly, and satisfying, this chowder is sure to become a staple in your dinner rotation.
Why You’ll Love This Chicken Corn Chowder
What sets this chowder apart is the luscious blend of tender chicken, sweet corn, and creamy potatoes—all simmered to perfection. Every spoonful delivers a medley of flavors and textures: juicy chicken, bursts of corn, and a silky broth infused with herbs. This make-ahead recipe is both simple and adaptable, making it a crowd-pleaser for potlucks, meal prep, or cozy nights in.
Ingredients That Bring It All Together
Fresh, quality ingredients make this chowder shine. For evenly diced potatoes, onions, and carrots, reach for a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper—a game-changer for prepping vegetables quickly and uniformly. If you want ultra-smooth chowder, blend a portion of the soup using the Ninja BL610 Professional 72 Oz Countertop Blender before returning it to the crockpot.
- 1 ½ lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 2 cups frozen corn kernels (or fresh, if in season)
- 2 large potatoes, peeled and diced
- 1 yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika (optional for depth)
- 1 ½ cups half-and-half or heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- Chopped chives or parsley, for garnish
How to Make Crockpot Chicken Corn Chowder
- Place the chicken, potatoes, corn, onion, carrots, celery, garlic, chicken broth, salt, pepper, thyme, and smoked paprika into your slow cooker. Stir to combine.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken and potatoes are tender and cooked through.
- Transfer the chicken to a plate and shred using a Chicken Shredder Tool Twist for Kitchen. Return the shredded chicken to the slow cooker.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1-2 minutes. Slowly whisk in the half-and-half until smooth and thickened.
- Pour the cream mixture into the crockpot and stir to combine well.
- To increase creaminess, blend a few cups of the chowder using the Ninja BL610 Professional Blender and return it to the pot, stirring to achieve your desired texture.
- Taste and adjust seasoning as needed. Heat an additional 30 minutes on LOW if you want the soup extra thick.
Serving Suggestions for a Cozy Chowder Night
Serve this crockpot chowder piping hot in deep bowls and finish with a sprinkle of chopped chives or parsley. Fresh crusty bread, dinner rolls, or a simple side salad work wonderfully to round out the meal. For the perfect on-the-go lunch, pack leftovers in a sealed Bentgo Salad Container to keep your chowder fresh, portable, and mess-free.
Storage, Meal Prep, and Leftovers
Let your chowder cool before transferring it to Rubbermaid Brilliance Food Storage Containers. It keeps well in the refrigerator for up to 4 days or can be frozen for up to 2 months—just thaw and gently reheat when ready to enjoy a warm bowl of comfort!
Crockpot Chicken Corn Chowder Recap
This Crockpot Chicken Corn Chowder is everything you could want in a comforting meal: creamy, hearty, easy to prepare, and loaded with flavor. Whether you’re cooking for a busy weeknight or feeding a hungry crowd, this recipe is sure to be a hit.
Instructions
- Add chicken, potatoes, onion, carrots, celery, corn, garlic, broth, salt, pepper, thyme, and smoked paprika to the slow cooker. Mix well.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove cooked chicken and shred using the Chicken Shredder Tool Twist. Return it to the slow cooker.
- In a pan, make a roux: Melt butter, whisk in flour, and cook for 2 minutes. Gradually whisk in half-and-half until thickened. Stir this creamy mixture into the soup.
- For a creamier chowder, blend 2 cups in the Ninja BL610 Blender and return to the crockpot. Stir well.
- Adjust seasoning, stir, and heat on LOW for 30 more minutes. Serve garnished with chives or parsley.
- Store leftovers in Rubbermaid Brilliance Food Storage Containers or take it to go in a Bentgo Salad Container.
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: 6 hours 15 minutes (minimum)
Enjoy every spoonful of this creamy, satisfying comfort chowder!