Crock Pot Chicken Corn Chowder
Crock Pot Chicken Corn Chowder is a comforting meal featuring tender chicken, potatoes, and corn, perfect for a cold night.
Equipment
- Crock Pot
Ingredients
Main Ingredients
- 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
- 2 bags (10 ounces, each) 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 units 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 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: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg
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