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So Yum Recipes

Chicken Corn Chowder Crockpot Flavorful Comfort Meal

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- 2 cups cooked chicken, shredded - 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 medium potatoes, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon smoked paprika - 1 teaspoon thyme - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Using fresh ingredients makes a big difference. Fresh corn gives the chowder a sweet, bright taste. Choose firm, sweet corn if you use fresh. For frozen corn, look for high-quality brands with no added ingredients. Fresh herbs like parsley should be vibrant and fragrant. They add a nice touch to your dish. Use low-sodium chicken broth for better control of salt. This helps you adjust flavors to your liking. You can swap out shredded chicken for turkey or even cooked sausage. If you want a lighter chowder, use half-and-half instead of heavy cream. You may also replace potatoes with sweet potatoes for a twist. If you can’t find smoked paprika, regular paprika works too. For a vegetarian option, use vegetable broth and skip the meat altogether. Adjust the recipe to fit your taste and what you have at home. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 2 cups cooked chicken, shredded - 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 medium potatoes, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon smoked paprika - 1 teaspoon thyme - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion turns soft and clear. This step builds rich flavor for your chowder. Next, transfer the onion and garlic to your crockpot. In the crockpot, add the shredded chicken, corn, and diced potatoes. Pour in the chicken broth and stir in the smoked paprika and thyme. Season with salt and pepper. Mix everything well. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The longer you cook, the better the flavors blend together. About 30 minutes before serving, stir in the heavy cream. This makes the chowder creamy and rich. Taste your chowder and adjust the salt and pepper if needed. When ready, ladle the chowder into bowls. Garnish each bowl with fresh parsley for a nice touch. For a great meal, serve with crusty bread on the side. To make your chowder taste even better, use fresh herbs. Fresh thyme adds a bright note. Adding a squeeze of lemon juice before serving brightens the dish. You can also try adding smoked paprika for a nice twist. This gives a rich and smoky flavor that makes every bite special. If you enjoy heat, add a pinch of cayenne pepper. This will warm your chowder right up! For the best taste, aim for longer cooking times. Cooking on low for 6-8 hours allows flavors to blend well. If you're short on time, the high setting works in 3-4 hours. Just keep an eye on the potatoes; they should be fork-tender. Adding heavy cream about 30 minutes before serving makes it creamy. This step is key to achieving that rich texture you crave. If your chowder is too thick, add more chicken broth. Stir it well until you reach your desired consistency. If it's too thin, let it cook a bit longer with the lid off. This helps it thicken naturally. If you find it bland, don’t hesitate to adjust the seasoning. A bit more salt and pepper can make a big difference. Always taste as you go. Pro Tips Use Rotisserie Chicken: For a quick and flavorful shortcut, use store-bought rotisserie chicken. This saves time and adds a delicious smoky flavor to the chowder. Customize with Vegetables: Feel free to add other vegetables like bell peppers or carrots for extra nutrition and color. Just make sure to adjust cooking times accordingly. Thickening the Chowder: If you prefer a thicker chowder, mash some of the potatoes against the side of the crockpot before adding the cream. This will create a heartier texture. Serving Suggestions: Pair the chowder with a fresh garden salad or some homemade cornbread for a complete and satisfying meal. {{image_2}} You can swap the chicken for other proteins. Try shredded turkey for a lighter dish. If you prefer beef, use shredded beef or ground beef. For a heartier taste, consider adding diced ham. Each protein adds its unique flavor to the chowder. To make this dish vegan, replace the chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. Swap heavy cream with coconut milk or cashew cream for a rich texture. This way, you keep the chowder creamy without dairy. Feel free to mix in seasonal veggies. In summer, add fresh zucchini or bell peppers. In fall, diced butternut squash gives a sweet touch. Winter root veggies like carrots or parsnips also work well. This keeps your chowder fresh and fun with each season! After enjoying Chicken Corn Chowder, store leftovers in an airtight container. Let it cool to room temperature first. Place the container in the fridge. It will stay fresh for up to three days. Make sure to label your container with the date. To reheat, pour the chowder into a pot over medium heat. Stir it often to heat evenly. You can also use the microwave. Place it in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Aim for warm, not hot. For long-term storage, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave space for expansion. It will last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove for best results. You can store Chicken Corn Chowder in the fridge for about three to four days. Make sure to use an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, consider freezing it. In the freezer, it can last for up to three months. Just remember to label your containers with the date. Yes, you can use fresh corn! Fresh corn adds a sweet and crisp taste. If you choose fresh corn, you will need about four cups. Simply cut the kernels off the cob and add them to the chowder. It is a great way to enjoy the seasonal flavor of corn. Chicken Corn Chowder pairs well with several sides. Here are some great options: - Crusty bread for dipping - A simple green salad for freshness - Cornbread for added sweetness - Crackers for some crunch These sides make your meal more filling and fun! In this article, we explored Chicken Corn Chowder. We discussed key ingredients, their quality, and substitutes. I provided clear steps for preparation, cooking, and finishing touches. You learned valuable tips for flavoring, timing, and fixing common issues. We also talked about protein variations, plant-based options, and seasonal veggie ideas. Lastly, I covered storage, reheating, and freezing methods. You now have the tools to make this dish your own. Enjoy creating this comforting chowder!

WANT TO SAVE THIS RECIPE?

Looking for a cozy meal that warms your soul? My Chicken Corn Chowder Crockpot recipe is just what you need! This hearty dish combines tender chicken, sweet corn, and rich flavors, all cooked slowly to perfection. You can set it and forget it while you go about your day. Follow me as we dive into easy steps, expert tips, and delightful variations to make your chowder truly special!

Why I Love This Recipe

  1. Comforting Flavor: This chowder combines the rich flavors of chicken and corn with creamy goodness, making it perfect for cozy evenings.
  2. Easy Preparation: With minimal prep time and the convenience of a crockpot, this recipe is ideal for busy days.
  3. Versatile Ingredients: Feel free to customize with your favorite vegetables or spices, tailoring the chowder to your taste.
  4. Feeding a Crowd: With servings for 6-8, this chowder is perfect for family dinners or gatherings with friends.

Ingredients

List of Ingredients

– 2 cups cooked chicken, shredded

– 4 cups fresh or frozen corn kernels

– 1 medium onion, diced

– 2 medium potatoes, diced

– 2 cloves garlic, minced

– 4 cups chicken broth

– 1 cup heavy cream

– 1 teaspoon smoked paprika

– 1 teaspoon thyme

– Salt and pepper, to taste

– 2 tablespoons olive oil

– Fresh parsley, chopped (for garnish)

Notes on Ingredient Quality

Using fresh ingredients makes a big difference. Fresh corn gives the chowder a sweet, bright taste. Choose firm, sweet corn if you use fresh. For frozen corn, look for high-quality brands with no added ingredients. Fresh herbs like parsley should be vibrant and fragrant. They add a nice touch to your dish. Use low-sodium chicken broth for better control of salt. This helps you adjust flavors to your liking.

Substitutions for Common Ingredients

You can swap out shredded chicken for turkey or even cooked sausage. If you want a lighter chowder, use half-and-half instead of heavy cream. You may also replace potatoes with sweet potatoes for a twist. If you can’t find smoked paprika, regular paprika works too. For a vegetarian option, use vegetable broth and skip the meat altogether. Adjust the recipe to fit your taste and what you have at home.

Step-by-Step Instructions

Preparation Step-by-Step

Start by gathering all your ingredients. You will need:

– 2 cups cooked chicken, shredded

– 4 cups fresh or frozen corn kernels

– 1 medium onion, diced

– 2 medium potatoes, diced

– 2 cloves garlic, minced

– 4 cups chicken broth

– 1 cup heavy cream

– 1 teaspoon smoked paprika

– 1 teaspoon thyme

– Salt and pepper, to taste

– 2 tablespoons olive oil

– Fresh parsley, chopped (for garnish)

In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion turns soft and clear. This step builds rich flavor for your chowder. Next, transfer the onion and garlic to your crockpot.

Cooking Process in the Crockpot

In the crockpot, add the shredded chicken, corn, and diced potatoes. Pour in the chicken broth and stir in the smoked paprika and thyme. Season with salt and pepper. Mix everything well. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The longer you cook, the better the flavors blend together.

Finishing Touches

About 30 minutes before serving, stir in the heavy cream. This makes the chowder creamy and rich. Taste your chowder and adjust the salt and pepper if needed. When ready, ladle the chowder into bowls. Garnish each bowl with fresh parsley for a nice touch. For a great meal, serve with crusty bread on the side.

Tips & Tricks

How to Enhance Flavor

To make your chowder taste even better, use fresh herbs. Fresh thyme adds a bright note. Adding a squeeze of lemon juice before serving brightens the dish. You can also try adding smoked paprika for a nice twist. This gives a rich and smoky flavor that makes every bite special. If you enjoy heat, add a pinch of cayenne pepper. This will warm your chowder right up!

Timing Tips for Perfect Results

For the best taste, aim for longer cooking times. Cooking on low for 6-8 hours allows flavors to blend well. If you’re short on time, the high setting works in 3-4 hours. Just keep an eye on the potatoes; they should be fork-tender. Adding heavy cream about 30 minutes before serving makes it creamy. This step is key to achieving that rich texture you crave.

Troubleshooting Common Issues

If your chowder is too thick, add more chicken broth. Stir it well until you reach your desired consistency. If it’s too thin, let it cook a bit longer with the lid off. This helps it thicken naturally. If you find it bland, don’t hesitate to adjust the seasoning. A bit more salt and pepper can make a big difference. Always taste as you go.

Pro Tips

  1. Use Rotisserie Chicken: For a quick and flavorful shortcut, use store-bought rotisserie chicken. This saves time and adds a delicious smoky flavor to the chowder.
  2. Customize with Vegetables: Feel free to add other vegetables like bell peppers or carrots for extra nutrition and color. Just make sure to adjust cooking times accordingly.
  3. Thickening the Chowder: If you prefer a thicker chowder, mash some of the potatoes against the side of the crockpot before adding the cream. This will create a heartier texture.
  4. Serving Suggestions: Pair the chowder with a fresh garden salad or some homemade cornbread for a complete and satisfying meal.

Variations

Alternative Protein Options

You can swap the chicken for other proteins. Try shredded turkey for a lighter dish. If you prefer beef, use shredded beef or ground beef. For a heartier taste, consider adding diced ham. Each protein adds its unique flavor to the chowder.

Vegan or Vegetarian Adjustments

To make this dish vegan, replace the chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. Swap heavy cream with coconut milk or cashew cream for a rich texture. This way, you keep the chowder creamy without dairy.

Seasonal Vegetable Suggestions

Feel free to mix in seasonal veggies. In summer, add fresh zucchini or bell peppers. In fall, diced butternut squash gives a sweet touch. Winter root veggies like carrots or parsnips also work well. This keeps your chowder fresh and fun with each season!

Storage Information

How to Store Leftovers

After enjoying Chicken Corn Chowder, store leftovers in an airtight container. Let it cool to room temperature first. Place the container in the fridge. It will stay fresh for up to three days. Make sure to label your container with the date.

Reheating Instructions

To reheat, pour the chowder into a pot over medium heat. Stir it often to heat evenly. You can also use the microwave. Place it in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Aim for warm, not hot.

Freezing Tips for Long-Term Storage

For long-term storage, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave space for expansion. It will last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove for best results.

FAQs

How long can you store Chicken Corn Chowder?

You can store Chicken Corn Chowder in the fridge for about three to four days. Make sure to use an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, consider freezing it. In the freezer, it can last for up to three months. Just remember to label your containers with the date.

Can I use fresh corn instead of frozen?

Yes, you can use fresh corn! Fresh corn adds a sweet and crisp taste. If you choose fresh corn, you will need about four cups. Simply cut the kernels off the cob and add them to the chowder. It is a great way to enjoy the seasonal flavor of corn.

What can I serve with Chicken Corn Chowder?

Chicken Corn Chowder pairs well with several sides. Here are some great options:

– Crusty bread for dipping

– A simple green salad for freshness

– Cornbread for added sweetness

– Crackers for some crunch

These sides make your meal more filling and fun!

In this article, we explored Chicken Corn Chowder. We discussed key ingredients, their quality, and substitutes. I provided clear steps for preparation, cooking, and finishing touches. You learned valuable tips for flavoring, timing, and fixing common issues. We also talked about protein variations, plant-based options, and seasonal veggie ideas. Lastly, I covered storage, reheating, and freezing methods.

You now have the tools to make this dish your own. Enjoy creating this comforting chowde

- 2 cups cooked chicken, shredded - 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 medium potatoes, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon smoked paprika - 1 teaspoon thyme - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Using fresh ingredients makes a big difference. Fresh corn gives the chowder a sweet, bright taste. Choose firm, sweet corn if you use fresh. For frozen corn, look for high-quality brands with no added ingredients. Fresh herbs like parsley should be vibrant and fragrant. They add a nice touch to your dish. Use low-sodium chicken broth for better control of salt. This helps you adjust flavors to your liking. You can swap out shredded chicken for turkey or even cooked sausage. If you want a lighter chowder, use half-and-half instead of heavy cream. You may also replace potatoes with sweet potatoes for a twist. If you can’t find smoked paprika, regular paprika works too. For a vegetarian option, use vegetable broth and skip the meat altogether. Adjust the recipe to fit your taste and what you have at home. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 2 cups cooked chicken, shredded - 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 medium potatoes, diced - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup heavy cream - 1 teaspoon smoked paprika - 1 teaspoon thyme - Salt and pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion turns soft and clear. This step builds rich flavor for your chowder. Next, transfer the onion and garlic to your crockpot. In the crockpot, add the shredded chicken, corn, and diced potatoes. Pour in the chicken broth and stir in the smoked paprika and thyme. Season with salt and pepper. Mix everything well. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The longer you cook, the better the flavors blend together. About 30 minutes before serving, stir in the heavy cream. This makes the chowder creamy and rich. Taste your chowder and adjust the salt and pepper if needed. When ready, ladle the chowder into bowls. Garnish each bowl with fresh parsley for a nice touch. For a great meal, serve with crusty bread on the side. To make your chowder taste even better, use fresh herbs. Fresh thyme adds a bright note. Adding a squeeze of lemon juice before serving brightens the dish. You can also try adding smoked paprika for a nice twist. This gives a rich and smoky flavor that makes every bite special. If you enjoy heat, add a pinch of cayenne pepper. This will warm your chowder right up! For the best taste, aim for longer cooking times. Cooking on low for 6-8 hours allows flavors to blend well. If you're short on time, the high setting works in 3-4 hours. Just keep an eye on the potatoes; they should be fork-tender. Adding heavy cream about 30 minutes before serving makes it creamy. This step is key to achieving that rich texture you crave. If your chowder is too thick, add more chicken broth. Stir it well until you reach your desired consistency. If it's too thin, let it cook a bit longer with the lid off. This helps it thicken naturally. If you find it bland, don’t hesitate to adjust the seasoning. A bit more salt and pepper can make a big difference. Always taste as you go. Pro Tips Use Rotisserie Chicken: For a quick and flavorful shortcut, use store-bought rotisserie chicken. This saves time and adds a delicious smoky flavor to the chowder. Customize with Vegetables: Feel free to add other vegetables like bell peppers or carrots for extra nutrition and color. Just make sure to adjust cooking times accordingly. Thickening the Chowder: If you prefer a thicker chowder, mash some of the potatoes against the side of the crockpot before adding the cream. This will create a heartier texture. Serving Suggestions: Pair the chowder with a fresh garden salad or some homemade cornbread for a complete and satisfying meal. {{image_2}} You can swap the chicken for other proteins. Try shredded turkey for a lighter dish. If you prefer beef, use shredded beef or ground beef. For a heartier taste, consider adding diced ham. Each protein adds its unique flavor to the chowder. To make this dish vegan, replace the chicken with chickpeas or lentils. Use vegetable broth instead of chicken broth. Swap heavy cream with coconut milk or cashew cream for a rich texture. This way, you keep the chowder creamy without dairy. Feel free to mix in seasonal veggies. In summer, add fresh zucchini or bell peppers. In fall, diced butternut squash gives a sweet touch. Winter root veggies like carrots or parsnips also work well. This keeps your chowder fresh and fun with each season! After enjoying Chicken Corn Chowder, store leftovers in an airtight container. Let it cool to room temperature first. Place the container in the fridge. It will stay fresh for up to three days. Make sure to label your container with the date. To reheat, pour the chowder into a pot over medium heat. Stir it often to heat evenly. You can also use the microwave. Place it in a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. Aim for warm, not hot. For long-term storage, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave space for expansion. It will last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove for best results. You can store Chicken Corn Chowder in the fridge for about three to four days. Make sure to use an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, consider freezing it. In the freezer, it can last for up to three months. Just remember to label your containers with the date. Yes, you can use fresh corn! Fresh corn adds a sweet and crisp taste. If you choose fresh corn, you will need about four cups. Simply cut the kernels off the cob and add them to the chowder. It is a great way to enjoy the seasonal flavor of corn. Chicken Corn Chowder pairs well with several sides. Here are some great options: - Crusty bread for dipping - A simple green salad for freshness - Cornbread for added sweetness - Crackers for some crunch These sides make your meal more filling and fun! In this article, we explored Chicken Corn Chowder. We discussed key ingredients, their quality, and substitutes. I provided clear steps for preparation, cooking, and finishing touches. You learned valuable tips for flavoring, timing, and fixing common issues. We also talked about protein variations, plant-based options, and seasonal veggie ideas. Lastly, I covered storage, reheating, and freezing methods. You now have the tools to make this dish your own. Enjoy creating this comforting chowder!

Creamy Chicken Corn Chowder

A rich and hearty chowder made with chicken, corn, and creamy goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, diced
  • 2 medium potatoes, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon smoked paprika
  • 1 teaspoon thyme
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • In a skillet, heat olive oil over medium heat. Add diced onion and garlic; sauté until the onion is translucent.
  • Transfer the sautéed onion and garlic to the crockpot. Add the shredded chicken, corn kernels, diced potatoes, chicken broth, smoked paprika, thyme, salt, and pepper.
  • Stir everything together, cover, and cook on low for 6-8 hours or high for 3-4 hours.
  • About 30 minutes before serving, stir in the heavy cream to create a rich, creamy texture.
  • Taste and adjust seasoning with more salt and pepper if needed.
  • Ladle the chowder into bowls and garnish with fresh parsley.

Notes

Serve in rustic bowls and add a sprinkle of extra parsley and a drizzle of cream on top for an appealing finish. A slice of crusty bread on the side makes it a perfect meal!
Keyword chicken, chowder, corn, creamy, soup

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