This creamy chicken corn chowder is the ultimate comfort soup for fall. Slow-cooked to perfection, it combines tender shredded chicken, sweet corn, and hearty vegetables in a rich and velvety broth. Each spoonful tastes like a warm hug on a chilly evening.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can (15 oz) corn, drained
• 1 cup diced carrots
• 1 cup diced celery
• 1 medium onion, chopped
• 2 medium potatoes, peeled and cubed
• 3 cups chicken broth
• 1 cup milk or heavy cream
• 2 tbsp flour
• 2 tbsp butter
• 1/2 tsp paprika
• 1/2 tsp thyme
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Place chicken, corn, carrots, celery, onion, and potatoes in your Crockpot.
2. Pour in chicken broth and add paprika, thyme, salt, and pepper. Stir lightly.
3. Cover and cook on low for 6 hours or high for 3 hours until the chicken is tender.
4. Remove chicken, shred it with two forks, and return it to the pot.
5. In a small pan, melt butter, whisk in flour, then stir in milk to form a thick sauce.
6. Add the sauce to the Crockpot, mix well, and cook for 15 more minutes to thicken.
7. Garnish with chopped parsley and a sprinkle of paprika before serving.

Serve
Serve warm with crusty bread or biscuits for a hearty, filling meal that everyone will love.

Tips & Variations

• For extra sweetness, use fresh corn kernels instead of canned.
• Add diced bell pepper for more color and flavor.
• You can replace milk with coconut milk for a lighter, dairy-free option.

Calories: ~370 kcal per serving
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Serves: 6