Ingredients
Scale
The key to this dish lies in selecting the right ingredients that are fresh and flavorful. My mom’s knack for turning simple pantry items into magic is a constant inspiration, reminding me that quality ingredients can elevate any meal.
- 1 pound boneless, skinless chicken breasts
- 2 cups frozen corn kernels
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 3 cups chicken broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar cheese
Feel free to swap fresh corn if it’s in season, and for a dairy-free version, use coconut milk instead of regular milk.
Instructions
- Place the chicken breasts at the bottom of your crockpot.
- Add the corn, potatoes, carrots, celery, and onion on top of the chicken.
- Pour in the chicken broth and season with garlic powder, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
- Once cooked, remove the chicken, shred it using two forks, and return it to the pot.
- In a small bowl, whisk together the milk and flour until smooth, then stir it into the chowder.
- Cover and cook on high for an additional 30 minutes until the chowder thickens.
- If using, stir in the cheddar cheese just before serving for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crockpot Chicken Corn Chowder, recipe, cooking, food
