Crock Pot Chicken Corn Chowder



Crock Pot Chicken Corn Chowder #recipeThere are few things better than a big bowl of piping hot soup on a cold, blustery day. This is especially true of creamy soups loaded with meat, vegetables, and lots of flavor that fill you up. This chicken corn chowder meets all of those qualifications. Plus, it’s made in the crock pot so you can have the tantalizing aroma of the chowder filling your house all day!

Crock Pot Chicken Corn Chowder #recipeThis chicken corn chowder is filled with more than just chicken and corn. It is also full of potatoes, carrots, onion, and garlic. Oh, and it’s topped with cheese, lots of cheese, because corn chowder must have cheese! This chowder quickly became one of our favorites to make not only because it tastes great, but also because it’s easy to make and we usually have all of the ingredients on hand to make it.

Crock Pot Chicken Corn Chowder #recipe

Notes: This recipe makes a big batch of chowder making it perfect for having leftovers the next day. It also freezes well if you want to stick some in the freezer for a meal later in the week. Since it’s just the two of us, we have frozen the chowder up to a month, and it’s still reheats to a nice, creamy chowder.

Crock Pot Chicken Corn Chowder

Yield: approx. 6 quarts

Ingredients

  • 3 C homemade cream of celery/mushroom or 2 (10.5 oz) cans reduced-sodium, reduced-fat cream of celery/mushroom condensed soups
  • 2 C reduced-sodium chicken broth
  • 2 1/2 C frozen corn, thawed
  • 2 (14 oz) cans cream-style corn
  • 1 1/2 lbs cooked chicken, shredded
  • 1 1/2 C diced potatoes with skin on
  • 1 1/2 C carrots, shredded
  • 1/2 C onion, chopped
  • 3 cloves garlic, minced
  • 1/4 C fresh parsley, chopped
  • 1 (13 oz) can evaporated milk
  • reduced-fat cheddar cheese, for garnish
  • salt and pepper to taste

Directions

  1. In a 6 quart crock pot, stir together soups and broth until blended. Add in corn, chicken, potatoes, carrots, onion, and garlic. Stir until well-combined.
  2. Cover and cook on low for 5-6 hours (or high 3-4 hours) or until vegetables are tender. During the last 10 minutes of cooking, stir in parsley and evaporated milk.
  3. Serve with shredded cheese.

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Comments

  1. Tammy says:

    just found you on pinterest and this soup looks yummy! Quick question is it 1 can cr of mushroom and 1 can cream of celery?
    Thanks

  2. Tammy says:

    Never mind just saw the question answered above. Thanks.

  3. Jo says:

    Just cooked this for dinner tonight it was amazing! Especially the addition of the grated cheese on serving. I found the potatoes, even though they were diced small, needed a bit more cooking but otherwise NO complaints in this house. I am sure this will be a regular on our menu

  4. Laura says:

    thanks for sharing this yummy recipe! it is in the crock pot as I write. Can’t wait til dinner!!!

  5. Haley says:

    I can’t see the other comments so I am also confused about the amount of soup used in this recipe. Please clarify what kind and how much. Thank you

  6. Sarah says:

    Sounds good! Has anyone tried this using raw chicken breasts instead of cocked chicken? Thanks!

  7. Jenna says:

    Hi, I am excited to make this! Costco used to have an amazing chicken corn crowder and then they stopped selling it. Quick question: to freeze, do I cook it all entirely then freeze or throw the potatoes in raw with everything and freeze then cook fresh and all the evaporated milk in? Thanks!!

  8. heather says:

    Great fall soup! I use one can if the celery and one can of the mushroom and It’s perfect every time!

  9. I love a good soup recipe. This chowder looks awesome!

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