Crockpot Chicken Corn Chowder (Print Version)
# Ingredients:
→ Main ingredients
01 -
1.5 lbs boneless, skinless chicken breasts or thighs
02 -
6 cups chicken broth
03 -
2 cups corn kernels (fresh, frozen, or canned)
04 -
1 cup diced potatoes
05 -
1 cup diced carrots
06 -
1 cup diced celery
07 -
1/2 cup diced onion
08 -
2 garlic cloves, minced
09 -
1 cup heavy cream
10 -
2 tbsp all-purpose flour (or cornstarch for gluten-free)
→ Seasonings
11 -
1 tsp smoked paprika
12 -
1 tsp dried thyme
13 -
1/2 tsp salt
14 -
1/4 tsp black pepper
15 -
1/4 cup chopped fresh parsley (optional, for garnish)
# Instructions:
01 -
Add chicken, chicken broth, corn, potatoes, carrots, celery, onion, garlic, smoked paprika, thyme, salt, and pepper to the crockpot. Stir to combine.
02 -
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the vegetables are soft.
03 -
Remove the chicken, shred it with two forks, and return it to the crockpot.
04 -
In a small bowl, whisk together heavy cream and flour. Stir the mixture into the soup and cook on high for an additional 20–30 minutes until thickened.
05 -
Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve warm.