Crockpot Chicken Corn Chowder: Useful Tips for Creamy Comfort

Scale

1 pound boneless, skinless chicken breasts, diced

4–5 medium russet potatoes, peeled and chopped

4 cups chicken broth

2 cups frozen or canned corn (drained if canned)

1 pint heavy cream (or half-and-half)

¼ cup butter, diced

1 teaspoon black pepper

2 teaspoons salt

3 tablespoons instant potato flakes (or cornstarch slurry)

Toppings: cooked bacon, shredded cheddar cheese, green onions

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1. Add diced butter to the bottom of a greased slow cooker.

2. Layer in chicken and potatoes, then season with salt and pepper.

3. Pour in broth and corn, giving everything a light stir.

4. Cover and cook on low for 7 hours or high for 5 hours until potatoes are tender.

5. Stir in heavy cream and potato flakes, then cook an additional 30 minutes until thickened.

6. Serve warm with bacon, cheese, and green onions on top.

For lighter chowder, substitute evaporated milk or half-and-half.

Use rotisserie chicken for convenience.

Add extra vegetables like carrots or celery for more flavor.

For a thicker consistency, blend part of the soup before adding cream.