Crock Pot Chicken Corn Chowder

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!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

Ingredients

• 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)

Directions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Nutrition Facts

Serving size	(3451.3g)

Amount per serving	% Daily Value*
Calories	3018.8

Total Fat 125.3g	0%
Saturated Fat 66.9g	0%
Polyunsaturated Fat 0g
Cholesterol 597.8mg	0%
Sodium 5213.9mg	0%
Total Carbohydrate 318.2g	0%
Dietary Fiber 37.7g	0%
Total Sugars 58.8g
Protein 164.3g	0%

Vitamin D 3.5IU	0%
Calcium 392.7mg	0%
Iron 18.4mg	0%
Potassium 8028.7mg	0%

*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: 36.9%

Protein: 21.5%

Carbs: 41.6%