Description
This comforting Crockpot Chicken Corn Chowder is a hearty and flavorful slow-cooked soup featuring tender shredded chicken, sweet corn, potatoes, and a blend of aromatic herbs and spices. Perfect for an easy, warming meal with minimal prep, this chowder combines creamy textures with a mild kick from jalapeño and crushed red pepper flakes.
Ingredients
Scale
Meat
- 2 pounds boneless skinless chicken thighs
Vegetables
- 2 medium gold potatoes, diced
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 jalapeño, diced
- 20 ounces frozen corn kernels
- 5 cloves garlic, minced
Spices & Herbs
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes
Liquids
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Prepare Vegetables: Dice the potatoes, sweet onion, red bell pepper, celery ribs, and jalapeño into small pieces. Add all these diced vegetables to the crockpot as the base for your chowder.
- Add Proteins and Seasonings: Place the boneless skinless chicken thighs into the crockpot. Add the frozen corn kernels, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth. Stir gently to combine all ingredients evenly.
- Slow Cook: Cover the crockpot with the lid and cook on low heat for 6 to 7 hours or on high for 3 hours to allow flavors to meld and the chicken to become tender.
- Shred Chicken and Finish: Once cooking time is complete, carefully remove the chicken thighs from the crockpot. Using two forks, shred the chicken on a cutting board. Return the shredded chicken to the crockpot. Add in the heavy cream and stir well to incorporate, creating the creamy chowder base. Serve hot and enjoy your homemade comforting meal.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs tend to be more flavorful and juicy.
- If you like a spicier chowder, leave some seeds in the jalapeño or add extra crushed red pepper flakes.
- For a thicker chowder, mash some of the potatoes with a spoon before adding the cream.
- To make this recipe gluten-free, ensure your chicken broth is labeled gluten-free.
- This chowder pairs well with crusty bread or a fresh green salad for a balanced meal.
