Chicken Corn Chowder
Tender chicken, potatoes, and corn are all in this delicious Crock Pot Chicken Corn Chowder. It makes for one comforting meal on a cold night!
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Servings: 8
Ingredients
- 1/4 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 green onions sliced
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.)
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