Delicious Crockpot Chicken Corn Chowder Recipe for Cozy Evenings

Imagine coming home after a long day, the air turning chilly, and all you want is a warm bowl of comfort. This Crockpot Chicken Corn Chowder is the perfect solution—a delicious mix of chicken, creamy goodness, and sweet corn, which will wrap you in a cozy embrace. With each spoonful, the delightful aroma fills your home, instantly lifting your spirits and creating anticipation for what’s to come.

As it simmers away in your trusty crockpot, memories of family dinners and sharing laughter around the table float through your mind. This chowder is not just a meal; it’s an experience that welcomes the whole family together. Whether it’s a rainy evening or a casual get-together with friends, serve this chowder, and watch as everyone comes back for seconds, eager to relish its comforting flavors.

Ingredients for Crockpot Chicken Corn Chowder

Here’s what you’ll need to make this delicious Crockpot Chicken Corn Chowder:

2 tablespoons unsalted butter or olive oil: Use butter for richness or olive oil for a lighter flavor; both work beautifully.

2 medium potatoes: Peeled and diced into 1/2-inch pieces for the perfect melt-in-your-mouth texture.

1 small yellow onion: Chopped for sweetness and flavor; the onion gets caramelized nicely during the cooking process.

¾ teaspoon kosher salt: Enhances flavors; adjust as needed depending on your broth’s saltiness.

½ teaspoon ground black pepper: Adds warmth and depth; feel free to add more for extra kick.

2 cloves minced garlic: Brings an aromatic punch that elevates every spoonful of chowder.

½ teaspoon dried rosemary: This herb offers a fragrant, earthy layer that complements the chicken and corn.

¼ teaspoon ground cayenne pepper: Just a pinch adds a subtle heat that makes this chowder exciting without overpowering.

1 ½ pounds boneless skinless chicken breasts or thighs: Both work well; thighs add richness, while breasts are leaner.

20 ounces corn: Fresh, frozen, or canned (if using canned, drain first); this sweet addition makes the chowder delightfully vibrant.

2 cups low-sodium chicken broth or vegetable broth: Opt for low-sodium to better control the overall saltiness, setting a savory base for the chowder.

1 cup milk: Use whole milk for a richer texture or low-fat for a lighter option.

2 tablespoons cornstarch: Thickens the chowder beautifully, giving it that velvety consistency.

⅓ cup nonfat plain Greek yogurt: Adds creaminess with a hint of tang, reducing the need for heavy cream.

1 red bell pepper: Cored and finely chopped; this adds color and a slight sweetness to the mix.

Chopped fresh green onion: Optional for serving; adds a nice crunch and freshness when sprinkled on top.

How to Make Crockpot Chicken Corn Chowder

Follow these simple steps to prepare this delicious Crockpot Chicken Corn Chowder:

Step 1: Sauté the Base Ingredients
Begin by melting the butter and oil together in a Dutch oven or a large skillet over medium-high heat. Add the diced potatoes, chopped onion, kosher salt, and black pepper. Sauté these ingredients until the onions soften and become translucent, which should take about five minutes. This step not only brings out the flavors but adds richness right from the start.

Step 2: Add the Flavors
Stir in the minced garlic, dried rosemary, and ground cayenne pepper. Let the mixture cook for about 30 seconds, allowing those fragrant scents to dance through your kitchen and entice your taste buds.

Step 3: Layer it in the Crockpot
Transfer the sautéed potato and onion mixture into the crockpot. Arrange the chicken in a single layer on top, then add the corn and pour in 2 cups of chicken broth. It’s an artful way to ensure each bite has a perfect balance of flavors.

Step 4: Slow Cook to Perfection
Cover the crockpot and let it work its magic! Cook on low until the chicken is tender and cooked through: about two to three hours for breasts, and four to five hours for thighs. The aromas wafting from the kitchen will have you drooling in anticipation.

Step 5: Shred and Blend
Once the chicken is cooked, remove it from the chowder and let it cool on a cutting board. Chop it into bite-sized pieces. Using an immersion blender, puree the chowder until it reaches a slightly chunky thickness. It’s okay if it isn’t perfectly smooth—those textures make it more hearty!

Step 6: Final Touches
In a mixing bowl or large measuring cup, stir together the milk and cornstarch until smooth. Add this mixture back into the crockpot along with the chopped chicken, Greek yogurt, and bell pepper. Give it a good stir, then cover and cook on high for another 20 to 30 minutes until thickened. If you desire a thinner chowder, feel free to adjust with additional broth.

Serve this comforting Crockpot Chicken Corn Chowder immediately, garnished with chopped green onions if desired. Each bowl will be a warm hug on a cool evening, promising a flavor experience that’s both simple and unforgettable. Bon appétit!

Perfecting Crockpot Chicken Corn Chowder Cooking Process

To achieve the best results, start by sautéing the potatoes and onions first. Once they’re softened, layer the chicken on top in the slow cooker, then add the corn and broth. This ensures a flavorful base for your chowder.

Add Your Touch to Crockpot Chicken Corn Chowder

Don’t hesitate to customize your chowder! You can swap out the chicken for turkey, try different vegetables, or add spices like smoked paprika for an extra kick. Fresh herbs can also elevate the flavor profile.

Storing & Reheating Crockpot Chicken Corn Chowder

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat, simply warm it on the stove over low heat, adding a little broth or milk to maintain creaminess if necessary.

Sometimes my friends say, “You’re not just cooking; you’re casting a spell!” It’s true; my Crockpot Chicken Corn Chowder has turned family gatherings into culinary celebrations, making everyone feel right at home.

FAQs About Crockpot Chicken Corn Chowder

What is Crockpot Chicken Corn Chowder?

Crockpot Chicken Corn Chowder is a comforting, creamy dish made primarily with chicken, corn, and hearty vegetables like potatoes and bell peppers. The magic happens as the ingredients simmer together in a slow cooker, resulting in a flavorful, thick chowder that warms the soul. This recipe is perfect for busy weeknights, allowing you to set it and forget it while infusing your home with a delightful aroma. Ideal for serving family or guests, this chowder combines simplicity with delicious taste.

How do I add spice to my Crockpot Chicken Corn Chowder?

To spice up your Crockpot Chicken Corn Chowder, you can easily incorporate ingredients like smoked paprika, chipotle pepper, or additional cayenne pepper for a kick. Fresh herbs like cilantro or parsley also lend brightness to the dish. Remember to start with small amounts of these spices and adjust according to your taste preferences. Additionally, toppings such as crushed red pepper flakes or jalapeños can add heat right at the end.

Can I use frozen corn for Crockpot Chicken Corn Chowder?

Absolutely! Using frozen corn in your Crockpot Chicken Corn Chowder is not only convenient but also delicious. Frozen corn maintains its sweetness and texture, making it an excellent addition. Just toss it directly into the slow cooker along with the other ingredients. If you prefer fresh corn, feel free to use it instead, but frozen corn makes for an easy and hassle-free option, especially during the off-season.

How should I store leftover Crockpot Chicken Corn Chowder?

To store leftover Crockpot Chicken Corn Chowder, let it cool to room temperature and transfer it to an airtight container. It can be refrigerated for up to four days. When reheating, try warming it slowly on the stove, adding a splash of broth or milk to restore creaminess. If you have a lot of leftovers, consider freezing them in individual portions for quick meals later. Just defrost and reheat before serving.

Conclusion for Crockpot Chicken Corn Chowder

In conclusion, Crockpot Chicken Corn Chowder is a delightful dish that combines creamy richness with wholesome ingredients. Its flexibility allows for customization, ensuring everyone can enjoy it to their liking. Whether you’re prepping for a cozy night in or a gathering with friends, this chowder is sure to impress. Don’t hesitate to experiment with spices and toppings to make this dish your own. Enjoy the warmth and satisfaction that comes with every bowl of this delicious chowder.

Delicious Crockpot Chicken Corn Chowder Recipe for Cozy Evenings

This Crockpot Chicken Corn Chowder is a comforting, creamy dish made with simple ingredients that warms the soul.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 4 hours hrs 20 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Base Ingredients

• 2 tablespoons unsalted butter or olive oil
• 2 medium potatoes peeled and 1/2-inch diced
• 1 small yellow onion chopped
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cloves garlic minced
• ½ teaspoon dried rosemary
• ¼ teaspoon ground cayenne pepper
• 1 ½ pounds boneless skinless chicken breasts or thighs
• 20 ounces corn fresh, frozen, or canned (if using canned, drain first)
• 2 cups low-sodium chicken broth or vegetable broth plus additional to taste
• 1 cup milk
• 2 tablespoons cornstarch
• ⅓ cup nonfat plain Greek yogurt
• 1 red bell pepper cored and finely chopped
• chopped fresh green onion optional for serving

Equipment

• Dutch oven or large skillet
• Slow cooker

Method

 

Cooking Steps

1. In a Dutch oven or similar large skillet, melt the butter and oil over medium-high heat. Add the potato, onion, salt, and black pepper. Sauté until the onion softens, about 5 minutes.
2. Stir in the garlic, rosemary, and cayenne. Let cook until fragrant, about 30 seconds.
3. Arrange the chicken in a single layer in a slow cooker. Place the sautéed potatoes and onions on top. Add the corn. Pour in 2 cups of the chicken broth.
4. Cover and cook until the potatoes are completely tender and the chicken is cooked through, about 2 to 3 hours on low (for breasts) or 4 to 5 hours on low (for thighs).
5. Remove the chicken from the chowder and set aside on a cutting board to cool slightly. Once cool enough to handle, chop into bite-sized pieces.
6. With an immersion blender, puree the chowder until it thickens, leaving the texture fairly chunky.
7. In a medium bowl or large liquid measuring cup, stir together the milk and cornstarch until smooth. Add to the slow cooker. Add in chicken. Stir in the Greek yogurt and bell pepper.
8. Recover and cook on high for 20 to 30 minutes, until thickened. Adjust the consistency with additional broth if desired.

Nutrition

Serving: 1servingCalories: 360kcalCarbohydrates: 37gProtein: 33gFat: 10gFiber: 4gSugar: 11g

Notes

This chowder is perfect for meal prep and can be customized with various vegetables or spices to suit your taste.

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