Description
A creamy and hearty Crockpot Chicken Corn Chowder. This slow cooker recipe makes a delicious and easy meal, perfect for a comforting dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup chopped yellow onion
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 4 cups frozen corn
- 1 cup half-and-half
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Place chicken breasts in the slow cooker. Add chopped onion, chicken broth, salt, pepper, and thyme.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
- Stir in the frozen corn.
- In a small saucepan, melt butter over medium heat. Whisk in flour to create a roux. Cook for 1 minute.
- Gradually whisk in half-and-half until smooth. Cook until thickened, about 5 minutes.
- Pour the half-and-half mixture into the slow cooker. Stir to combine.
- Cook on high for an additional 30 minutes, or until heated through and chowder has thickened.
- Serve hot.
Notes
- For a thicker chowder, increase the amount of flour and half-and-half used in the roux.
- You can add other vegetables like diced carrots or celery along with the onion.
- Garnish with fresh chives or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg