Crockpot Chicken Corn Chowder

Instructions:

1. Add the chicken breasts, broth, potatoes, carrots, celery, onion, corn, garlic powder, onion powder, salt, and pepper to the crockpot.
2. Cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and the vegetables are soft.
3. Remove the chicken, shred it, and return it to the pot.
4. For a thicker chowder, mix the flour with a little water to make a slurry and stir it into the soup.
5. Stir in the heavy cream and cook for another 10–15 minutes until heated through and creamy.
6. Garnish with chopped parsley or fresh thyme and serve hot.

Variations

• Add crumbled bacon for smoky richness.
• Swap chicken breasts for chicken thighs for a more tender result.
• Stir in diced green chiles for a Southwestern twist.
• Add a handful of shredded cheddar for extra cheesy depth.
• Use half corn and half creamed corn for a silkier chowder.

Tips

• Cut potatoes evenly so they cook at the same rate.
• Don’t add the cream too early—it can separate if cooked too long.
• Use Yukon Gold potatoes for a naturally creamy texture.
• For extra richness, stir in cream cheese or cheddar just before serving.
• This chowder thickens as it cools—add a splash of broth when reheating if needed.