Slow cooker chicken corn chowder is one of my ultimate comfort foods, especially here in the Midwest where winters can be quite brisk. This recipe was inspired by my love for hearty soups that are not only simple to make but fill the house with inviting aromas. It's creamy, full of chunky bits of chicken, sweet corn, and just enough seasoning to keep you coming back for more. Perfect for those busy days when you want a warm, homemade meal without putting in too much effort after a long workday.

This chowder pairs wonderfully with a crusty loaf of sourdough bread, perfect for dipping. A simple leafy green salad on the side adds a touch of freshness and balances the rich creaminess of the chowder. If you're feeling indulgent, add a sprinkle of shredded cheddar cheese or a dollop of sour cream on top just before serving.

Servings: 6

1.5 pounds of boneless skinless chicken breasts, cut into bite-sized pieces
3 cups of corn kernels (fresh, frozen, or canned)
1 large potato, peeled and diced
1 bell pepper, diced
1 small onion, diced
3 cups of chicken broth
1 cup of heavy cream
3 tablespoons of all-purpose flour
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of paprika
2 tablespoons of butter

In your slow cooker, combine the chicken, corn, potato, bell pepper, onion, and chicken broth.

In a small bowl, whisk together the heavy cream and flour until smooth, and stir into the slow cooker.

Add the salt, pepper, garlic powder, and paprika, and give everything a good stir.

Place the butter on top of the mixture.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and vegetables are tender.

Before serving, stir the chowder well to make sure the cream and broth are fully combined.

Serve hot with your choice of sides and garnishes.

For a lighter version, you can replace the heavy cream with half-and-half or milk, though it will be less creamy. To add a bit of heat, try stirring in a diced jalapeño or a pinch of cayenne pepper. If you have leftover cooked bacon, crumble it on top for some added smoky flavor. Vegetarian? Simply swap out the chicken for an extra cup of diced potatoes and use vegetable broth instead of chicken broth.

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