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
Scale
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.
