Crockpot Chicken Corn Chowder: Discover Creamy Bliss!
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A creamy and delicious chicken corn chowder made in a crockpot, perfect for a comforting meal.
- Author: Jessica
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6-8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
- 2 cups shredded rotisserie chicken
- 4 cups sweet corn kernels (frozen or fresh)
- 1 medium onion, finely chopped
- 2 medium Yukon Gold potatoes, peeled and cubed
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup coconut cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- Chopped cilantro for garnish (optional)
- In a large slow cooker, layer the shredded chicken, sweet corn, chopped onion, and cubed potatoes. Sprinkle the minced garlic over the top.
- Pour the chicken broth evenly over the mixture, then add the dried thyme, smoked paprika, salt, and pepper. Gently stir to mix everything together.
- Drizzle the olive oil on top for added richness.
- Cover the slow cooker and set it to low heat, allowing it to cook for 6-8 hours or on high for 3-4 hours, until the potatoes are soft and tender.
- About 30 minutes before you plan to serve, stir in the coconut cream, mixing until well incorporated. Taste and adjust seasoning as needed.
- Ladle the chowder into bowls and top with chopped cilantro if you like. Enjoy it warm!
Notes
- For an extra layer of flavor, consider adding a splash of lime juice or a handful of diced bell peppers.
- To make it heartier, toss in some black beans or diced carrots for added nutrition and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg