Crockpot Chicken Corn Chowder

This crockpot chicken corn chowder transforms simple ingredients into a soul-warming meal with minimal effort. The slow cooking process marries the sweetness of corn with tender chicken and creamy potatoes for a dish that tastes like it required hours of stovetop attention.

This chowder became my go-to solution during soccer season when I needed dinner ready after evening practices. My youngest son who typically avoids creamy soups now requests this specific recipe when temperatures drop.

Ingredients

• Boneless skinless chicken breasts: provide lean protein and shred beautifully after slow cooking
• Fresh or frozen corn: offers sweet pops of flavor use frozen fire roasted corn for an extra dimension
• Yukon Gold potatoes: hold their shape during long cooking while adding heartiness
• Medium onion: creates the aromatic foundation that flavors the entire dish
• Garlic cloves: add depth without overpowering select plump firm cloves
• Low sodium chicken broth: allows you to control the saltiness level homemade is wonderful if available
• Heavy cream or whole milk: creates that signature chowder richness without requiring a roux

Step-by-Step Instructions

Ingredient Preparation:

Dice potatoes into uniform half inch pieces ensuring they cook evenly throughout. Finely chop the onion and mince garlic cloves fresh preferably as pregrated lacks the same aromatic punch. Trim any visible fat from chicken breasts.

Layering for Flavor:

Place chicken breasts on the bottom of your crockpot where they will cook directly in the liquid for maximum tenderness. Distribute potatoes onion corn and garlic evenly over the top creating layers that will infuse one another during cooking.

Creating the Base:

Pour chicken broth slowly over ingredients until just covered about 4 cups depending on your slow cooker size. Add the cream or milk now rather than later which allows the dairy to safely cook and integrate with the other flavors.

Seasoning:

Start conservatively with salt and pepper as the broth will reduce and intensify. A half teaspoon of salt and quarter teaspoon of fresh ground pepper is a good starting point. You can always adjust seasonings before serving.

Cooking Process:

Secure the lid and set your crockpot to low for 6 to 8 hours for the most tender chicken and developed flavors. Alternatively cook on high for 3 to 4 hours if time is limited though the texture may be slightly different.

Finishing Touches:

When cooking time is complete remove chicken breasts to a cutting board and shred using two forks pulling against the grain. Return shredded chicken to the pot stir gently to incorporate and allow to rest for 10 minutes before serving.

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The fresh corn makes all the difference in this recipe. When my grandmother first taught me this chowder she insisted on using corn cut straight from the cob during summer months. That sweet burst of flavor brings me back to her farmhouse kitchen every time even when I have to use frozen during winter.

Make Ahead Options

This chowder actually improves with time as the flavors continue to develop. You can prepare it up to two days ahead and refrigerate in an airtight container. When reheating do so gently over medium low heat to prevent the cream from separating and the chicken from becoming tough. You may need to add a splash of broth to reach your desired consistency.

Simple Variations

Transform this basic recipe by adding different vegetables or seasonings. Bell peppers add wonderful color and vitamin C while a handful of spinach stirred in at the end provides extra nutrients. For a southwestern twist include a diced jalapeño with the vegetables and stir in a teaspoon of cumin with the broth. Bacon lovers can cook and crumble 4 strips to sprinkle over each serving for a smoky finish.

Serving Suggestions

This chowder stands beautifully on its own but pairs wonderfully with a simple green salad dressed in vinaigrette to cut through the richness. Crusty bread or buttermilk biscuits make excellent accompaniments for dipping. For a special presentation serve in hollowed out bread bowls which always delights dinner guests or serve in mugs for casual gatherings where guests can mingle while eating.

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Frequently Asked Questions

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly in this dish. Just add it directly to the crockpot without thawing.

→ How can I make it dairy-free?

Substitute the heavy cream or whole milk with coconut milk or a plant-based alternative for a dairy-free version.

→ Can I use chicken thighs instead of breasts?

Absolutely, chicken thighs will work just as well and add extra flavor and tenderness to the chowder.

→ How do I thicken the chowder if needed?

You can mash some of the potatoes or mix a cornstarch slurry with water and add it towards the end of cooking.

→ What herbs pair well with this dish?

Fresh parsley, thyme, or chives make excellent garnishes to enhance the flavor of the chowder.