Creamy Slow Cooker Chicken Corn Chowder
This creamy chicken corn chowder is truly a mouth full! The creamy and rich texture of the milksour cream and cheese combined with the chicken and veggies creates a delicious soup for any time of year.
Equipment
- slow cooker
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 4 cups chicken cubed or cut into bite size pieces
- 4 cups potatoes peeled and cubed into 1/2 inch chuncks
- 1 cup celery chopped
- 1 carrot large carrot chopped
- 1½ cups corn frozen
- 4 cups chicken stock homemade or store bought
- 1½ cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 tbsp corn starch
- 1½ tbsp salt
- 1 tsp pepper
- 1 tsp parsley optional
Instructions
- Add all the ingredients up through the chicken broth to the crock pot. Add the salt and pepper.
- Turn the slow cooker on low for 6-8 hours or on high for 4-6.
- 30 minutes before serving combine the cornstarch to the milk. Pour the mixture into the crock pot and stir.
- Add the cheese and sour cream into the chowder. Turn the temperature to high for 30 minutes or keep on high if already there.
- Add more salt and pepper if needed and the optional parsley.
- Serve the chowder with your favorite toppings: extra shredded cheese, sour cream, avocado, fresh parsley or fried onions.
Notes
~ Make a whole chicken ahead of time and use the meat from that.
~ You can also make the bone broth from the carcass of the whole chicken. I like using my Instant Pot for making broth, but a slow cooker or on the stove top works too.
~ Use fresh garden produce you have put up for the winter. The frozen corn and the stored potatoes, onions and garlic really enhance the flavor.
~ If you do not have frozen corn, a can of corn will also work.