Creamy Crockpot Chicken and Corn Chowder
This Chicken Corn Chowder is one of those recipes that comes together so well, I halfway expected a committee to show up at my front door and award me a “Homemaker Badge” or at least a special apron. I am a HUGE fan of creamy chowder soups but my Husband can’t do super rich dairy laden dishes. This was a recipe born out of Cold Sunday Desperation.
A quick glance at Pinterest assured me that any creamy chowder recipe requires copious amounts of dairy as well as broth… and I had neither. Instead, I improvised with what I had, and I think it’s one of the best soups this kitchen has ever produced.
Not only was this a simple and delicious recipe for a Wintery December Sunday, any recipe where you dump ingredients into a crock-pot and then get to take a nap is a winner in my book.
The perfect side dish to this Creamy Chowder is this roll recipe from Dinner then Dessert. I love this roll recipe and make it with nearly every soup or stew. Its foolproof!
Creamy Crockpot Chicken and Corn Chowder
Course: Main8
servings20
minutes6
hoursIngredients
2 Cans Cream of Chicken
2 Cans Sweet Corn
4 Celery Stalks
2-3 Chicken Breasts
2 C Water
1/2 C (1 stick) Butter
3-4 Large Potatoes
3-4 TBS Corn Starch
1/2 C Whole Milk
1/4 C Heavy Cream
Directions
- Cube your chicken breasts into small pieces
- Add Chicken, Corn, and Cream of Chicken Soup to Crockpot.
- Add 2 Cups of Water
- Cut Potatoes and Celery; Add to Pot
- Cut and add Butter
- Cook on Low for 6 Hours or until Chicken is cooked through
- Mix your Cornstarch with your Whole Milk to make a paste and add to your Crockpot. This step will help thicken up the soup to that lovely chowder consistency.
- Add a splash (1/4 C.. more or less) of heavy cream for a touch of creamy deliciousness.
I am so excited we found a way to bring creamy chowder soups into our dinner rotation without loading up on rich dairy! This is definitely a new winter staple in our house. Do you love soups and stews in the colder winter months?