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crockpot chicken corn chowder a creamy comfort food delight
- Total Time: 320 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Smoky Paprika Cream Swirl Crockpot Chicken Corn Chowder is a comforting and flavorful dish perfect for a chilly evening. It features tender chicken, sweet corn, and hearty potatoes in a rich broth, swirled with a vibrant smoked paprika cream.
Ingredients
Scale
- 500g (1.1lb) Boneless Skinless Chicken Thighs, cut into 2-inch pieces
- 300g (2 cups) Frozen Corn Kernels
- 300g (2 cups) Diced Potatoes (Yukon Gold or red)
- 150g (1 cup) Diced Carrots
- 150g (1 cup) Diced Celery
- 1 Medium Onion, Diced (~150g / 1 cup)
- 2 Cloves Garlic, Minced
- 1L (4 cups) Low-Sodium Chicken Broth
- 240ml (1 cup) Heavy Cream
- 2 tsp (10ml) Smoked Paprika
- 1 tsp (5ml) Dried Thyme
- 1 Bay Leaf
- 2 tbsp (30ml) Unsalted Butter, divided
- 2 tbsp (30ml) Olive Oil
- Salt and Pepper to Taste
- 2 tbsp (0.5oz) Fresh Chives, chopped (Garnish)
Instructions
- Sauté Aromatics: Sauté onion, carrots, celery, and garlic in olive oil until softened.
- Combine in Crockpot: Add sautéed vegetables, chicken, potatoes, corn, thyme, and bay leaf to the crockpot. Pour in broth and season.
- Slow Cook: Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is tender.
- Prepare Cream Swirl: Warm cream, butter, smoked paprika, and salt in a saucepan until thickened.
- Shred Chicken & Finish: Remove bay leaf and shred chicken. Stir back into chowder.
- Serve: Ladle into bowls, swirl with cream, and garnish with chives.
Notes
For best results, use waxy potatoes to maintain texture. Adjust smoked paprika to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 100 mg