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Chowder, with its creamy texture and hearty ingredients, has long been celebrated as a quintessential comfort food. This beloved dish transcends seasonal boundaries, providing warmth and satisfaction whether enjoyed during a chilly winter evening or a breezy summer night. One of the standout variations of chowder is the Velvety Chicken Corn Chowder, a delightful combination of flavors and textures that captivates the palate and nourishes the body. This dish not only offers a symphony of tastes but also emphasizes the importance of wholesome ingredients, making it a satisfying meal for any occasion.

Creamy Crockpot Chicken Corn Chowder

Indulge in the rich, creamy goodness of Velvety Chicken Corn Chowder, a delightful comfort food perfect for any season. This recipe combines tender chicken, sweet corn, and hearty potatoes to create a nourishing meal that warms the soul. Easy to prepare with fresh ingredients, this chowder is customizable for different dietary needs. Enjoy it with crusty bread or a fresh salad for a complete and satisfying dish that everyone will love.
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Ingredients
  

2 boneless, skinless chicken breasts

4 cups frozen corn (sweet corn)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, diced (Yukon gold or red potatoes work great)

4 cups low-sodium chicken broth

1 cup heavy cream

1 tsp smoked paprika

1 tsp dried thyme

1/2 tsp black pepper

1 tsp salt (or to taste)

1 cup shredded cheddar cheese (plus extra for garnish)

1 tbsp fresh parsley, chopped (for garnish)

Optional: 1 jalapeño pepper, diced (for a spicy kick)

Instructions
 

Prepare the Chicken: Start by placing the boneless chicken breasts in the bottom of your crockpot. Season with salt, pepper, and smoked paprika. You can also add the diced jalapeño at this stage if you like some heat.

    Add the Vegetables: Layer the diced onions, minced garlic, diced potatoes, and frozen corn over the chicken.

      Pour in the Broth: Gently pour in the low-sodium chicken broth, making sure that the ingredients are submerged but not completely submerged.

        Cook: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and flaky.

          Shred the Chicken: About 30 minutes before serving, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken back into the pot.

            Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the chowder is creamy. Adjust seasoning with more salt and pepper if desired.

              Serve: Ladle the chowder into bowls and garnish with fresh parsley and additional shredded cheddar cheese.

                Enjoy: Serve warm with a side of crusty bread or crackers for dipping!

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