Slow Cooker Chicken Corn Chowder Recipe
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Prep Time
5 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 5 mins
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Servings
6
-
Calories
1060 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken Corn Chowder Recipe
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This slow cooker chicken corn chowder is a hearty, creamy soup that's easy to make with simple ingredients like chicken, sweet corn, and potatoes.
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Ingredients
- 4 chicken breast boneless skinless
- 1 ½ pounds baby potato halved
- 12 ounces corn frozen
- 2 cups chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 2 cups heavy cream
- 1 1/2 cups cheddar cheese plus more for topping, shredded
- scallion for topping
- Bacon for topping
Instructions
- Add the chicken, potatoes, corn, chicken broth, onion powder, garlic salt, and paprika to your slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- After cooking, remove the chicken and shred it.
- Add the chicken back to the slow cooker along with the heavy cream and shredded cheese.
- Stir until the cheese completely melts.
- Garnish with scallions and bacon.
Notes
- Regular size potatoes work fine in this recipe, just dice them into bite size pieces.
- You can use chicken thighs instead of chicken breasts.
- Add some diced bell peppers, jalapenos, or a can of green chiles for a little southwestern flair. You can also swap out the corn for other veggies like diced carrots or celery.
- If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with a little cold water and stir it into the chowder during the last 30 minutes of cooking. This will help thicken the broth and give you a heartier texture.
- One of the best things about this recipe is its adaptability. Don't like cheddar? Swap it out for pepper jack or smoked gouda. Watching your calories? Use half-and-half instead of heavy cream, or even substitute a can of creamed corn for some of the liquid.
- Regular size potatoes work fine in this recipe, just dice them into bite size pieces.
- You can use chicken thighs instead of chicken breasts.
- Add some diced bell peppers, jalapenos, or a can of green chiles for a little southwestern flair. You can also swap out the corn for other veggies like diced carrots or celery.
- If you prefer a thicker chowder, you can mix a tablespoon of cornstarch with a little cold water and stir it into the chowder during the last 30 minutes of cooking. This will help thicken the broth and give you a heartier texture.
- One of the best things about this recipe is its adaptability. Don't like cheddar? Swap it out for pepper jack or smoked gouda. Watching your calories? Use half-and-half instead of heavy cream, or even substitute a can of creamed corn for some of the liquid.
Nutrition Information
Show Details
Calories
1060kcal
(53%)
Carbohydrates
55g
(18%)
Protein
68g
(136%)
Fat
64g
(98%)
Saturated Fat
37g
(185%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.03g
(2%)
Cholesterol
324mg
(108%)
Sodium
1604mg
(67%)
Potassium
1986mg
(42%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
2497IU
(50%)
Vitamin C
43mg
(48%)
Calcium
421mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1060 kcal
% Daily Value*
| Calories | 1060kcal | 53% |
| Carbohydrates | 55g | 18% |
| Protein | 68g | 136% |
| Fat | 64g | 98% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 324mg | 108% |
| Sodium | 1604mg | 67% |
| Potassium | 1986mg | 42% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 2497IU | 50% |
| Vitamin C | 43mg | 48% |
| Calcium | 421mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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