Crockpot Chicken Corn Chowder

Instructions:

1. Add the chicken, potatoes, onion, carrots, corn, broth, garlic powder, onion powder, salt, and pepper to the crockpot.
2. Cover and cook on LOW for 6 hours or HIGH for 3–4 hours.
3. Shred the chicken with two forks and return it to the chowder.
4. Stir in the heavy cream or half-and-half.
5. For a thicker consistency, whisk the flour into 1/4 cup cold water to form a slurry, then stir into the chowder. Cook for an additional 10–15 minutes.
6. Garnish with fresh thyme and serve hot.

Variations

• Add cooked bacon for a smoky, savory finish.
• Stir in a handful of shredded cheddar for a cheesy twist.
• Replace potatoes with sweet potatoes for a sweeter, earthier profile.
• Add diced green chiles for gentle heat and Southwestern flavor.

Tips

• A splash of hot sauce or smoked paprika adds a subtle warmth that enhances the chowder’s depth.
• Cut the potatoes into evenly sized cubes for consistent cooking.
• If using frozen corn, no need to thaw — add it straight in.
• For meal prep, store in airtight containers and reheat gently to maintain creaminess.