Crockpot Chicken Corn Chowder
Crockpot Chicken Corn Chowder Recipe
Crockpot Chicken Corn Chowder is a warm, hearty soup that’s perfect for any occasion. This creamy and delicious dish combines tender shredded chicken with sweet corn, aromatic spices, and a touch of heavy cream, all slow-cooked to perfection. Whether it’s a chilly day or you’re simply in the mood for comfort food, this chowder will warm you up from the inside out.
Why Make This Recipe
There are plenty of reasons to try this Crockpot Chicken Corn Chowder recipe. First and foremost, it’s incredibly easy to prepare! With minimal effort, you can have a warm, homemade meal waiting for you at the end of a long day. The flavors meld beautifully together, creating a rich and creamy texture that is absolutely satisfying. Plus, it’s versatile—you can customize toppings and add ingredients to suit your taste.
How to Make Crockpot Chicken Corn Chowder
Follow these simple steps to create your own delicious Crockpot Chicken Corn Chowder:
Ingredients
- 1 lb chicken breast, cooked and shredded
- 2 cups sweet corn (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
- Crispy bacon (for topping)
- Shredded cheese (for topping)
- Sour cream (for topping)
Directions
- In a crockpot, combine the shredded chicken, corn, diced onion, minced garlic, chicken broth, salt, black pepper, and thyme.
- Set the crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream to give the chowder its creamy texture.
- Serve warm, topped with crispy bacon, shredded cheese, and a dollop of sour cream. Enjoy your chowder with warm bread or a fresh salad.
How to Serve Crockpot Chicken Corn Chowder
Crockpot Chicken Corn Chowder is best enjoyed hot. Serve it in bowls with toppings of crispy bacon, shredded cheese, and sour cream for that added richness and flavor. Consider pairing it with crusty bread or a fresh green salad to make it a full, satisfying meal.
How to Store Crockpot Chicken Corn Chowder
If you have leftovers, store the chowder in an airtight container in the refrigerator for up to 3-4 days. When reheating, you can warm it on the stovetop over low heat or in the microwave until heated through. If the chowder thickens, add a splash of chicken broth or milk to return it to your desired consistency.
Tips to Make Crockpot Chicken Corn Chowder
- Use Rotisserie Chicken: For an even quicker option, use store-bought rotisserie chicken. This cuts down on prep time significantly.
- Customize Your Corn: Use fresh corn when in season for a sweeter, fresher flavor. Frozen or canned corn works perfectly as well.
- Adjust Seasoning: Feel free to customize the herbs and spices in the chowder. A dash of Cajun seasoning can add a nice kick!
Variations
- Vegetarian Option: Replace the chicken with diced potatoes or add a mix of beans for a hearty vegetarian version.
- Spicy Chowder: Add jalapeños or a splash of hot sauce for a spicy kick.
- Extra Veggies: Include other vegetables like diced bell peppers, carrots, or celery to enhance the nutritional content.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can add frozen chicken breasts directly to the crockpot; just be sure to cook it longer until thoroughly done.
2. Is it possible to make this chowder gluten-free?
Absolutely! Ensure that you use gluten-free chicken broth, and you’ll have a delicious gluten-free chowder.
3. Can I make this in advance?
Yes! You can prepare the chowder a day ahead and refrigerate it. Just reheat when you’re ready to serve.
Enjoy your cooking experience and savor this delightful Crockpot Chicken Corn Chowder, perfect for sharing with family and friends!
Crockpot Chicken Corn Chowder
Ingredients
Chowder Base
- 1 lb chicken breast, cooked and shredded Use rotisserie chicken for quicker prep.
- 2 cups sweet corn (fresh, frozen, or canned) Fresh corn adds sweetness when in season.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth Ensure it's gluten-free if needed.
- 1 cup heavy cream Stir in towards the end for creaminess.
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Toppings
- Crispy bacon For added flavor.
- Shredded cheese
- Sour cream
Instructions
Preparation
- In a crockpot, combine the shredded chicken, corn, diced onion, minced garlic, chicken broth, salt, black pepper, and thyme.
Cooking
- Set the crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream to give the chowder its creamy texture.
Serving
- Serve warm, topped with crispy bacon, shredded cheese, and a dollop of sour cream.
