Description
A warm and comforting chicken corn chowder made effortlessly in a crockpot, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast, diced
- 4 cups corn (frozen or fresh)
- 4 cups chicken broth (or vegetable broth)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, diced
- 1 cup heavy cream (or coconut milk for non-dairy)
- Salt and pepper to taste
- Crispy bacon, optional
- Shredded cheese, optional
- Sour cream, optional
Instructions
- In a crockpot, combine the diced chicken, corn, chicken broth, chopped onion, minced garlic, and diced potatoes.
- Season with salt and pepper.
- Cover and cook on low for 6-8 hours or high for 4-5 hours until chicken and potatoes are tender.
- About 30 minutes before serving, stir in the heavy cream.
- Serve hot, topping with crispy bacon, shredded cheese, or sour cream as desired.
Notes
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months (omit cream for freezing).
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chowder, slow cooker, chicken soup, comfort food