Description
A creamy and comforting Crockpot Chicken Corn Chowder that’s easy to prepare and perfect for any occasion.
Ingredients
- 2 cups cooked, shredded chicken
- 4 cups frozen corn
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons butter
- Chopped fresh parsley for garnish (optional)
Instructions
- In the crockpot, combine the cooked chicken, frozen corn, diced onion, diced potatoes, and minced garlic.
- Pour the chicken broth over the mixture and stir in the dried thyme, paprika, salt, and pepper.
- Add the butter on top of the mixture.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- About 30 minutes before serving, stir in the heavy cream. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
- You can substitute half of the heavy cream with milk for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg