Crock Pot Chicken Corn Chowder Recipe
Enjoy delicious Crock pot chicken corn chowder recipe with hardly any work. Come home to the best comfort food!
Servings: 6
Cost: $17.92, $2.99 per Servings
Ingredients
- 2 chicken breasts
- 6 slices bacon (cooked and cut into small pieces)
- 2 cups frozen corn
- ½ yellow onion (finely diced)
- 3 medium russet potatoes (peeled and diced into 1 inch cubes)
- 1 red bell pepper (diced)
- 1 Jalapeño (seeded and diced)
- 1 tbsp minced garlic
- 1 tsp paprika
- Pinch of Cayenne Pepper (optional)
- 1 tsp salt
- 2 Bay Leaves
- 4 cups chicken broth
- 1 cup heavy cream
- ¼ cup cornstarch
Instructions
- Add 2 chicken breasts, 6 slices cooked and chopped bacon, 2 cups frozen corn, ½ finely diced yellow onion, 3 medium russet potatoes peeled and diced into 1 inch cubes, 1 diced red bell pepper, 1 seeded and diced jalapeño, 1 tablespoon minced garlic, 1 teaspoon paprika, a pinch of cayenne pepper if using, 1 teaspoon salt, 2 bay leaves, and 4 cups chicken broth to a 6 quart crock pot.
- Cook and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is shreddable.
- Remove the 2 chicken breasts and 2 bay leaves. Discard the bay leaves, shred the chicken, and return the shredded chicken back to the crock pot.
- In a small bowl, whisk together 1 cup heavy cream and ¼ cup cornstarch.
- Stir the heavy cream and cornstarch mixture into the crock pot.
- Cover and cook on low for 30 minutes or on high for 15-20 minutes until the chowder has thickened.
- Serve with your favorite toppings and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 493kcal | Carbohydrates: 42g | Protein: 25g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 1223mg | Potassium: 1068mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1433IU | Vitamin C: 40mg | Calcium: 61mg | Iron: 2mg
