Crock Pot Chicken Corn Chowder
Enjoy a warm bowl of Crock Pot Chicken Corn Chowder, featuring tender chicken, potatoes, and corn for a comforting meal.
Equipment
- Crock Pot
Ingredients
Chowder Base
- ¼ cup salted butter
- 4 to 5 medium russet potatoes diced
- 1 lb boneless, skinless chicken breasts diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- 20 ounces frozen corn or canned corn, drained
- 1 pint heavy whipping cream
- 3 Tablespoons instant mashed potato flakes see note
- 6 slices cooked bacon chopped
- 2 cups shredded cheddar cheese
- 2 green onions sliced
Instructions
Cooking Instructions
- Cut the butter in small pieces then place in the bottom of a large, greased crock pot (I use a 7-quart). Place diced potatoes and chicken over the butter. Season with the salt and pepper. Pour in chicken broth and corn. Stir.
- Cover with the lid and cook on low heat for 7 hours or on high heat for 5 hours. (The potatoes should be very tender.)
- After the cooking time is up, pour in the heavy whipping cream. Stir well to combine. Now, sprinkle in the instant potato flakes. Gently stir to combine everything. Cover with lid again and cook another 30 minutes or until chowder has thickened.
- Serve warm in individual bowls and garnish with bacon, cheese, and green onion. Enjoy!
Notes
You can substitute the instant potato flakes with a cornstarch slurry. Mix 2 Tablespoons cornstarch with 1 Tablespoon water. Stir into the chowder, then proceed with recipe as normal. (I personally prefer the instant potato flakes because it thickens the chowder more.)
Nutrition
Serving: 1bowlCalories: 410kcalCarbohydrates: 33gProtein: 19gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg
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