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Crockpot Chicken Corn Chowder

Crockpot Chicken Corn Chowder

A warm and comforting dish that’s easy to prepare, perfect for busy days with a creamy texture and sweet corn flavor.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken breasts Boneless and skinless recommended
  • 2 cups Sweet corn Can use frozen or fresh
  • 2 cups Potatoes Diced
  • 1 medium Onion Chopped
  • 2 stalks Celery Chopped
  • 1 medium Bell pepper Chopped
  • 2 cloves Garlic Minced
  • 4 cups Chicken broth Use quality broth for better flavor
  • 1 cup Heavy cream For added creaminess
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
Optional Toppings
  • 4 slices Bacon Cooked and crumbled, optional
  • 1 cup Shredded cheese For garnish, optional
  • 1/2 cup Sour cream For garnish, optional

Method
 

Preparation
  1. In a crockpot, place the chicken breasts, sweet corn, diced potatoes, chopped onion, celery, bell pepper, minced garlic, chicken broth, salt, and pepper.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked.
  2. Remove the chicken, shred it, and stir it back into the soup.
Finishing
  1. Stir in the heavy cream and let it heat through.
  2. Serve hot with optional toppings like crispy bacon, shredded cheese, and sour cream.

Notes

To store leftovers, let the chowder cool down to room temperature, then transfer it to an airtight container and refrigerate. It will last for about 3-4 days, or freeze for up to 3 months. For extra creaminess, consider blending a portion of the chowder before adding heavy cream.