Crockpot Chicken Corn Chowder
A creamy slow cooker chowder with tender potatoes, sweet corn, and shredded chicken, with the chicken and cream added at the end.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken leftover or rotisserie
- 15 oz canned sweet corn drained
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups diced potatoes about 1/2-inch cubes, regular or sweet
- 1 cup heavy cream half-and-half for a lighter soup
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 1 tsp paprika
- chopped green onions or parsley for garnish
Instructions
Cooking
- Add the potatoes, onion, garlic, corn, and chicken broth to a 4- to 6-quart slow cooker. Season with the salt, pepper, and paprika and stir.
- Cover and cook on low for 4 to 6 hours, or on high for 3 to 4 hours, until the potatoes are completely tender.
- Scoop out about 1/2 cup of the potatoes, mash them with a fork, and stir them back in to thicken the chowder.
- Stir in the shredded chicken and heavy cream. Cover and cook for 30 more minutes on low, until hot and creamy.
- Adjust the salt and pepper, ladle into bowls, and top with green onions or parsley.
Notes
Nutrition values are an estimate per serving. Cook time shows 5 hours on low plus 30 minutes, and varies with your slow cooker. Soups and stews should be heated to 165°F. Do not reheat leftovers in the slow cooker; reheat on the stove or in the microwave. Refrigerate leftovers within 2 hours and use within 3 to 4 days.