Creamiest Crockpot Chicken Corn Chowder
This Creamy Crockpot Chicken Corn Chowder recipe is the epitome of comfort food, perfect for a chilly evening. It's incredibly easy to make, allowing you to enjoy a flavorful and creamy chowder without spending hours in the kitchen. The slow cooking process melds the flavors beautifully, creating a rich and satisfying meal.
Equipment
- Crockpot (slow cooker)
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Small saucepan
- Whisk
- Two forks
- Ladle
- Bowls for serving
Ingredients
- 2 boneless, skinless chicken breasts about 1.5 pounds
- 2 cups frozen corn
- 1.5 cups diced potatoes, peeled Yukon Gold preferred
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- Optional: A dash of hot sauce
- Optional Garnishes: Chopped fresh parsley, crumbled bacon, shredded cheddar cheese
Instructions
- In your crockpot, combine the chicken breasts, frozen corn, diced potatoes, diced onion, and diced celery.
- Pour in the chicken broth.
- Add the minced garlic and dried thyme.
- Season generously with salt and pepper.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be easily shredded with a fork.
- Once the chicken is cooked through, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
- In a small saucepan, melt the butter over medium heat.
- Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in about 1/2 cup of the hot liquid from the crockpot into the roux until smooth. This tempers the roux and prevents lumps.
- Pour the roux mixture into the crockpot.
- Add the softened cream cheese and heavy cream to the crockpot. Stir until the cream cheese is completely melted and the chowder is smooth and creamy.
- Taste and adjust seasonings as needed. Add more salt and pepper, or a dash of hot sauce if desired.
- Ladle the Creamy Crockpot Chicken Corn Chowder into bowls.
- Garnish with chopped fresh parsley, crumbled bacon, shredded cheddar cheese, or other desired toppings.
- Serve warm and enjoy.
Notes
For best results, use low-sodium chicken broth to control the saltiness. Don't overcook the chicken, as it can become dry. The roux is crucial for a creamy texture; ensure it's smooth before adding it to the chowder. This chowder is even better the next day, as the flavors meld together further. Store leftovers in an airtight container in the refrigerator for up to 3 days. Consider adding diced carrots, bell peppers, or a can of drained and rinsed black beans for extra flavor and nutrition. For a spicier kick, add a diced jalapeño or a pinch of red pepper flakes.