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As the leaves turn vibrant shades of orange, red, and yellow, and the air grows crisp with the promise of autumn, there's a unique charm that envelops the season. Fall brings with it the opportunity to enjoy heartwarming meals that not only nourish the body but also soothe the soul. One such dish that perfectly encapsulates the essence of fall is the Rustic Fall Crockpot Chicken and Corn Chowder. This recipe combines the comforting flavors of chicken and corn, making it an ideal choice for those chilly evenings when you crave something warm and satisfying.

Fall Crockpot Chicken and Corn Chowder

Warm up your fall nights with a bowl of Rustic Fall Crockpot Chicken and Corn Chowder. This comforting recipe features tender chicken and sweet corn, simmered to perfection in a slow cooker. With seasonal ingredients like potatoes and carrots, each spoonful is rich and satisfying. Perfect for busy days, simply prep your ingredients and let the crockpot work its magic. Serve with crusty bread for a delightful meal that captures the essence of autumn. Enjoy the cozy vibes!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups corn (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

2 medium potatoes, peeled and diced

3 carrots, diced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon salt (adjust to taste)

1 tablespoon olive oil

2 tablespoons fresh parsley, chopped (for garnish)

Optional: Crumbled bacon or shredded cheese for topping

Instructions
 

Prep the Chicken: In a skillet over medium-high heat, add olive oil. Season the chicken breasts with salt and pepper. Sear them for about 3-4 minutes on each side until golden. Remove from heat and let cool slightly, then shred the chicken into bite-sized pieces.

    Combine Ingredients: In the crockpot, add the diced onion, minced garlic, diced potatoes, diced carrots, corn, shredded chicken, dried thyme, smoked paprika, and the chicken broth. Stir gently to combine.

      Cook: Cover and cook on low for 6-8 hours or on high for 4 hours until the vegetables are tender.

        Add Cream: About 30 minutes before serving, stir in the heavy cream to the chowder. Adjust the seasoning with more salt and pepper if needed.

          Serve: Once done, ladle the soup into bowls, and garnish with chopped parsley. For extra flavor, top with crumbled bacon or shredded cheese if desired.

            Enjoy: This hearty chowder pairs beautifully with crusty bread or rolls for a comforting fall meal!

              Prep Time, Total Time, Servings: 20 min | 8 hours | 6 servings