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Crockpot Chicken Corn Chowder

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A creamy, hearty chowder filled with chicken, corn, and potatoes, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
  • 4 cups corn Can be fresh, frozen, or canned.
  • 1 cup diced potatoes Ensure potatoes are tender but not mushy.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Low-sodium broth can be used for a healthier version.
  • 1 cup heavy cream For a lighter version, consider using half-and-half.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
Toppings

Method
 

Preparation
  1. In your crockpot, mix the shredded chicken, corn, onion, garlic, chicken broth, diced potatoes, salt, pepper, and paprika.
Cooking
  1. Set your crockpot on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
Finishing Touch
  1. About 30 minutes before serving, stir in the heavy cream for that rich, velvety texture.
Serving
  1. Ladle the chowder into bowls and top with crispy bacon, shredded cheese, and a dollop of sour cream.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 22gSaturated Fat: 12gSodium: 800mgFiber: 4gSugar: 6g

Notes

This chowder pairs well with a garden salad or warm crusty bread. You can also add jalapeños for a spicy kick or green onions for freshness. Store leftovers in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months.
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