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When the weather turns chilly or you're simply in need of a comforting meal, few dishes can rival the warm embrace of a hearty chowder. This category of soup is not just a meal; it's an experience, often filled with rich flavors and creamy textures that satisfy both the body and soul. Among the many variations of chowder, Chicken Corn Chowder stands out as a favorite, combining the savory notes of chicken with the sweet crunch of corn, all enveloped in a velvety broth.

Crockpot Chicken Corn Chowder

Warm up your chilly evenings with this delightful Cozy Slow-Cooker Chicken Corn Chowder. This hearty dish combines tender chicken and sweet corn in a creamy broth, making it the ultimate comfort food for any season. Easy to prepare in a slow cooker, just set it up in the morning and enjoy a delicious meal waiting for you at dinnertime. With customizable ingredients and a nutritious profile, this chowder is sure to become a family favorite. Embrace the warmth and flavor!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

4 cups fresh or frozen corn (about 2 cans of corn if using canned)

1 medium onion, diced

1 bell pepper, diced (any color)

3 cloves garlic, minced

4 medium potatoes, peeled and diced

4 cups low-sodium chicken broth

1 cup heavy cream (or coconut milk for a lighter alternative)

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon black pepper

1 teaspoon salt (adjust to taste)

2 tablespoons olive oil

1 cup shredded cheddar cheese (optional)

Fresh chives or parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: In a skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the skillet for about 3-4 minutes on each side until golden brown. Remove from heat and set aside.

    Layer the Veggies: In the crockpot, add the diced onion, bell pepper, potatoes, corn, and minced garlic. Stir gently to combine.

      Combine the Ingredients: Place the seared chicken breasts on top of the vegetable mixture. Pour the chicken broth over everything and sprinkle in the smoked paprika, ground cumin, and additional salt and pepper.

        Slow Cook: Cover the crockpot and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is cooked through and vegetables are tender.

          Shred the Chicken: Once the cooking time is complete, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken back to the chowder.

            Stir in Cream and Cheese: Add the heavy cream and shredded cheddar cheese (if using) to the chowder. Stir well to combine, allowing the cheese to melt and the chowder to become creamy. Cook for an additional 15-20 minutes on low.

              Garnish and Serve: Ladle the chowder into bowls and garnish with fresh chives or parsley. Enjoy your warm, comforting bowl of chicken corn chowder!

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings