Crock Pot Chicken Corn Chowder

Nutriscore Rating: 73/100

Indulge in the comforting flavors of creamy Crock Pot Chicken Corn Chowder, a hearty and satisfying dish that's perfect for cozy dinners or meal prepping. This slow cooker recipe combines tender shredded chicken, sweet corn, and velvety Russet potatoes with a medley of carrots, celery, and onion, all simmered in a flavorful chicken broth infused with dried thyme and paprika. A rich roux made with heavy cream elevates the chowder’s creamy texture, while a sprinkle of fresh parsley adds a vibrant finishing touch. With a prep time of just 20 minutes and the convenience of crock pot cooking, this crowd-pleasing soup is as easy to make as it is delicious. Perfect for warming up on chilly evenings, this chicken corn chowder is a true comfort food classic!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 pieces Boneless, skinless chicken breasts
• 3 cups Corn kernels (fresh, frozen, or canned)
• 3 large Russet potatoes, peeled and diced
• 2 medium Carrots, diced
• 2 stalks Celery stalks, diced
• 1 piece Small yellow onion, diced
• 3 cloves Garlic cloves, minced
• 4 cups Chicken broth
• 1 cup Heavy cream
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 0.5 teaspoon Paprika
• 2 tablespoons Chopped fresh parsley (optional, for garnish)

📝 Instructions

9 steps

1. Place the chicken breasts in the bottom of a large crock pot.

2. Add the corn kernels, diced potatoes, carrots, celery, onion, and minced garlic on top of the chicken.

3. Pour the chicken broth over the ingredients and season with salt, black pepper, dried thyme, and paprika.

4. Cover and cook on low for 6 hours or on high for 3-4 hours, until the chicken is tender and fully cooked, and the vegetables are soft.

5. Once cooked, remove the chicken breasts from the crock pot. Shred the chicken with two forks and return it to the crock pot.

6. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

7. Slowly whisk in the heavy cream until smooth and thickened. Add the cream mixture to the crock pot and stir to combine.

8. Taste the soup and adjust seasoning with additional salt and pepper, if needed.

9. Serve the chowder hot, garnished with chopped fresh parsley if desired.

Nutrition Facts

1 serving (545.6g)

Calories		483
% Daily Value*
Total Fat		20.7 g	27%
	Saturated Fat	11.5 g	57%
	Polyunsaturated Fat	0.0 g
Cholesterol		100 mg	33%
Sodium		799 mg	35%
Total Carbohydrate		48.6 g	18%
	Dietary Fiber	5.5 g	19%
	Total Sugars	8.2 g
Protein		26.2 g	52%
Vitamin D		0.1 mcg	0%
Calcium		65 mg	5%
Iron		2.7 mg	15%
Potassium		1286 mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1107 cal (38.2%%)

Protein: 628 cal (21.7%%)

Carbs: 1164 cal (40.2%%)