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Chicken Corn Chowder

A rich and creamy chowder made with tender chicken and sweet corn, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups of cooked shredded chicken
  • 2 cups of frozen corn
  • 1 cup of diced potatoes
  • 1 cup of diced onion
  • 1 cup of diced celery
  • 4 cups of chicken broth
  • 1 cup of heavy cream
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried thyme

Equipment

  • Crock pot
  • Chopping board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Wooden spoon or spatula

Method
 

  1. Shred the cooked chicken if not already done.
  2. Dice the onion, celery, and potatoes into small, even pieces.
  3. In the crock pot, add shredded chicken, frozen corn, diced potatoes, onion, and celery.
  4. Pour in the chicken broth and add salt, pepper, garlic powder, and thyme.
  5. Stir well to combine, then cover the crock pot.
  6. Cook on low for 6 hours or on high for 3 hours.
  7. About 30 minutes before serving, stir in the heavy cream.
  8. Taste the chowder and adjust seasoning if necessary before serving.

Notes

This chowder is great for leftovers and flavors deepen overnight.