Crockpot Chicken Corn Chowder
A warm, hearty soup featuring tender shredded chicken, sweet corn, and creamy texture slow-cooked to perfection.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm on the stovetop or in the microwave, adding broth or milk if necessary.