Crockpot Chicken Corn Chowder

This Crockpot Chicken Corn Chowder is comfort at its coziest think creamy, hearty, and full of sweet corn, tender chicken, and warming potatoes. Just toss everything but the dairy in, cook low and slow, then swirl in milk and cheese near the end. The result is a rich, satisfying chowder perfect for chilly nights. From masteredrecipes.com .

Crockpot Chicken Corn Chowder


Ingredients:

3 cups cooked shredded chicken
4 cups chicken broth (without problem ingredients)
1 can cream of chicken soup (10.5 oz), without problem ingredients
1 can corn, drained
1 can cream-style corn
2 medium potatoes, diced
1 cup chopped carrots
1 cup chopped celery
1 small onion, diced (if tolerated)
1 cup milk
1 cup shredded cheddar cheese
Salt, pepper, and a pinch of paprika (if tolerated)


Directions:

1. Place chicken, broth, cream of chicken soup, corn, cream-style corn, potatoes, carrots, celery, onion, salt, pepper, and paprika into your crockpot.

2. Stir everything gently to combine.

3. Cover and cook on LOW for 6–7 hours or until the potatoes are tender.

4. About 30 minutes before serving, add the milk and shredded cheese.

5. Stir well and let the cheese melt completely into the chowder.

6. Taste and adjust seasoning as needed.

7. Serve hot with warm bread or rolls.


NOTES:

• This chowder thickens as it cools add extra milk or broth when reheating if needed.

• You can substitute fresh or frozen corn for either canned option.