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–+ servings
Jessica

Crockpot Chicken Corn Chowder: Discover Creamy Bliss!

A creamy and delicious chicken corn chowder made in a crockpot, perfect for a comforting meal.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large slow cooker, layer the shredded chicken, sweet corn, chopped onion, and cubed potatoes. Sprinkle the minced garlic over the top.
  2. Pour the chicken broth evenly over the mixture, then add the dried thyme, smoked paprika, salt, and pepper. Gently stir to mix everything together.
  3. Drizzle the olive oil on top for added richness.
  4. 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.
  5. About 30 minutes before you plan to serve, stir in the coconut cream, mixing until well incorporated. Taste and adjust seasoning as needed.
  6. Ladle the chowder into bowls and top with chopped cilantro if you like. Enjoy it warm!

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 60mgSodium: 600mgFiber: 3gSugar: 3g

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.

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