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If you’re craving a comforting and hearty meal that practically cooks itself while you relax, this Crockpot Chicken Corn Chowder Recipe is exactly what you need. Loaded with tender chicken thighs, sweet corn, and vibrant veggies, this chowder brings together creamy, savory, and just the right amount of spice all in one bowl. It’s a wonderfully cozy dish perfect for busy days or anytime you want to savor warming flavors without fussing over the stove.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this soul-satisfying Crockpot Chicken Corn Chowder Recipe shine. Each component plays a crucial role, with fresh vegetables adding natural sweetness and texture, herbs bringing in aromatic depth, and the chicken delivering hearty protein that soaks up all that rich flavor.
- 2 pounds boneless skinless chicken thighs: Juicy and tender, perfect for slow cooking to absorb every delicious spice.
- 2 medium gold potatoes: These add creamy body and satisfying heartiness to every bite.
- 1 sweet onion: Offers a subtle sweetness and complexity to the broth.
- 1 red bell pepper: Adds a pop of color and mild sweetness that balances the spices.
- 2 celery ribs: Contribute a gentle crunch and aromatic base flavor.
- 1 jalapeño: Brings a gentle kick to brighten the chowder without overpowering it.
- 20 ounces frozen corn kernels: Sweet bursts of corn flavor giving the chowder its signature texture.
- 5 cloves garlic, minced: Infuses the dish with rich, savory warmth.
- 1 teaspoon kosher salt: Essential for enhancing and balancing all flavors.
- 1 teaspoon dried thyme: Provides earthy herbal notes that deepen the chowder’s complexity.
- 1/2 teaspoon dried rosemary: Adds a fragrant, slightly piney hint that complements the chicken.
- 1/2 teaspoon crushed red pepper flakes: Just enough to gently awaken the palate with some heat.
- 3 cups chicken broth: The flavorful, comforting liquid base of the chowder.
- 1 cup heavy cream: Creates the luscious, creamy texture that completes the chowder perfectly.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Prepare the Vegetables
Begin by dicing the gold potatoes, sweet onion, red bell pepper, and jalapeño into bite-sized pieces. Adding these colorful veggies to the crockpot first creates a flavorful foundation and encourages their natural sweetness and textures to meld beautifully.
Step 2: Combine Ingredients in the Crockpot
Next, add the chicken thighs, frozen corn kernels, and minced garlic on top of the veggies. Sprinkle in the kosher salt, dried thyme, rosemary, and crushed red pepper flakes then pour in the chicken broth. Give everything a gentle stir to mix and distribute the herbs and spices evenly—this is where the magic begins.
Step 3: Cook Low and Slow
Cover the crockpot and set it to low for 6 to 7 hours, or if you’re pressed for time, cook on high for about 3 hours. Slow cooking ensures the chicken becomes irresistibly tender and the flavors have time to deepen into a rich, harmonious chowder that fills your kitchen with an amazing aroma.
Step 4: Shred and Finish
Once cooked, remove the chicken thighs carefully and shred them using two forks. Return the shredded chicken to the crockpot and stir in the heavy cream. The cream adds that indulgently smooth texture that makes this chowder so comforting and luscious. Give one last mix before serving.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
For an extra touch of freshness and flair, sprinkle chopped fresh parsley or green onions over each bowl just before serving. A dollop of sour cream or a little shredded sharp cheddar cheese also elevates the chowder, adding richness and creaminess that guests will love.
Side Dishes
This chowder pairs wonderfully with crusty artisan bread or warm cornbread to soak up every last drop of that creamy broth. A simple mixed green salad with a light vinaigrette will add a bright contrast and keep the meal balanced and inviting.
Creative Ways to Present
Impress your friends by serving this Crockpot Chicken Corn Chowder Recipe in individual bread bowls or hollowed-out mini pumpkins for a festive twist. You could also ladle it over cooked rice or roasted veggies to create a unique, comforting bowl-style meal.
Make Ahead and Storage
Storing Leftovers
Leftover chowder keeps beautifully in an airtight container in the refrigerator for up to 3 days, making it a perfect leftover for easy lunches or quick dinners. Just give it a good stir before reheating, as it may thicken when chilled.
Freezing
You can freeze this chowder in freezer-safe containers or heavy-duty freezer bags for up to 3 months. To maintain the creamy texture, consider adding the heavy cream just after thawing and reheating instead of before freezing.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring often to prevent the cream from curdling. Alternatively, warm in the microwave in short bursts, stirring in between, until heated through and silky.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well but may be a bit drier than thighs after slow cooking. Just be sure to shred them carefully and avoid overcooking to keep them tender.
Is there a vegetarian version of this recipe?
Yes, you can swap the chicken for hearty vegetables like diced sweet potatoes or mushrooms and use vegetable broth instead of chicken broth for a delicious vegetarian twist on this chowder.
Can I make this recipe spicy?
Definitely! Increase the amount of jalapeño or crushed red pepper flakes to your liking, or add a dash of hot sauce at the end to turn up the heat without losing any of the creamy goodness.
What can I substitute for heavy cream?
If you want a lighter option, use half-and-half or whole milk, but the chowder won’t be quite as rich and creamy. Coconut milk is a great dairy-free alternative that adds its own unique flavor.
How thick should the chowder be?
The chowder should be creamy but still spoonable, thickened by the potatoes and cream. If it seems too thick after cooking, simply stir in a little extra broth or water to reach your desired consistency.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe is truly a winner on chilly days or whenever you crave a dish that feels like a warm hug in a bowl. It’s effortless, delicious, and versatile enough to become a staple in your home cooking. Trust me, once you try it, you’ll wonder how you ever lived without it!
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Crockpot Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken Corn Chowder combines tender shredded chicken, sweet corn, and hearty vegetables in a creamy broth. Perfect for an easy make-ahead meal, it simmers low and slow for rich flavors and a satisfying texture.
Ingredients
Vegetables
- 2 medium gold potatoes, diced
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 jalapeño, diced
- 20 ounces frozen corn kernels
- 5 cloves garlic, minced
Meat
- 2 pounds boneless skinless chicken thighs
Seasonings & Herbs
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes
Liquids
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Prepare Vegetables: Dice the gold potatoes, sweet onion, red bell pepper, and jalapeño into bite-sized pieces and add them to the crockpot to form the vegetable base of the chowder.
- Add Remaining Ingredients: Place the boneless skinless chicken thighs, frozen corn kernels, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth into the crockpot. Stir gently to combine all the ingredients evenly.
- Cook the Chowder: Cover the crockpot and cook the mixture on the low setting for 6 to 7 hours or on high for 3 hours, allowing the flavors to meld and the chicken to fully cook and tenderize.
- Shred Chicken and Finish: Once cooked, remove the chicken thighs and shred them on a cutting board. Return the shredded chicken to the crockpot, add the heavy cream, and stir thoroughly to incorporate the creaminess throughout the chowder before serving.
Notes
- Using chicken thighs keeps the meat tender and flavorful, but you can substitute with chicken breasts if preferred.
- If you like a thicker chowder, mash some of the potatoes against the crockpot sides before adding the cream to naturally thicken the broth.
- Adjust the amount of jalapeño and crushed red pepper flakes based on your spice tolerance for a milder or spicier chowder.
- For a dairy-free version, substitute the heavy cream with coconut cream or a non-dairy creamer.
- This chowder can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
