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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 #recipe

Crock Pot Chicken Corn Chowder

Yield: about 6 quarts
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

Ingredients

  • 3 Cups homemade cream of celery/mushroom or 2 (10.5 oz) cans reduced-sodium, reduced-fat cream of celery/mushroom condensed soups
  • 2 Cups reduced-sodium chicken broth
  • 2 1/2 C frozen corn, thawed
  • 2 (14 ounces) cans cream-style corn or 28 ounces of homemade cream-style corn
  • 1 1/2 pounds cooked chicken, shredded
  • 1 1/2 Cups diced potatoes with skin on
  • 1 1/2 Cups shredded carrots
  • 1/2 Cup onion, chopped
  • 3 cloves garlic, minced
  • 1/4 Cup fresh parsley, chopped
  • 1 (13 ounce) can evaporated milk
  • cheddar cheese, for garnish
  • salt and pepper to taste

Instructions

  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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N brown

Tuesday 27th of October 2015

Making this tonight. Accidentally added the evaporated milk with the rest of the ingredients. :-( did I just ruin it?!

Jessica@A Kitchen Addiction

Tuesday 27th of October 2015

You should be fine. The only thing it may affect is the appearance of the chowder as sometimes the evaporated milk gets a little grainy looking. Hope you like it! :)

Jenna

Monday 16th of February 2015

1.5 lbs of cooked chicken, shredded, now do you mean add in already cooked chicken and add that to the pot and let it cook as instructed, or throw the raw chicken in as is?

Jessica@A Kitchen Addiction

Monday 16th of February 2015

The chicken is cooked and shredded before adding it to the crock pot. Hope that helps!

Mandy @Mandy's Recipe Box

Wednesday 3rd of December 2014

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

heather

Sunday 16th of November 2014

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

Jessica@A Kitchen Addiction

Sunday 16th of November 2014

So glad you like it Heather!

Jenna

Saturday 11th of October 2014

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!!

Jessica@A Kitchen Addiction

Sunday 12th of October 2014

I could everything first and then freeze it. Hope you like it!

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