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Crockpot Chicken Corn Chowder

A creamy and comforting chowder featuring tender chicken, sweet corn, and savory spices, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups diced chicken breast (boneless, skinless)
  • 3 cups corn (fresh, frozen, or canned)
  • 1 cup diced onion
  • 1 cup diced potatoes (peeled)
  • 3 cloves garlic (minced)
  • 4 cups chicken broth
  • 1 cup coconut milk or heavy cream Choose based on preference
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
Optional Toppings
  • shredded cheese Optional topping
  • green onions Optional topping
  • fresh herbs Optional topping

Method
 

Preparation
  1. Dice the chicken, onion, and potatoes. Mince the garlic and measure out your corn.
Cooking
  1. In your crockpot, layer the diced chicken, corn, onion, potatoes, and garlic.
  2. Pour in the chicken broth and add the salt, black pepper, and thyme. Give everything a gentle stir to combine.
  3. Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.
  4. A half-hour before serving, stir in the coconut milk or heavy cream. Let it finish cooking until everything is heated through.
Serving
  1. Ladle into bowls and top with your choice of cheese, green onions, or fresh herbs.

Notes

This chowder can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Leave out toppings before freezing. Reheat gently on the stove or in the microwave.