If you love whipping up a hearty pot of soup, then our Wawa copycat inspired Corn Chowder recipe is for you! This Chicken Corn Chowder has everything you want in a chowder. It's hearty, savory, full of yummy ingredients, and it's easy to make.
In a slow cooker, add in all of the ingredients except for the cream cheese and heavy whipping cream.
Cook on high for 4-5 hours or low for 6-8 hours.
During the last twenty minutes, lower the heat to low or warm and shred the chicken before adding the whipping cream and cream cheese.
Stir everything around.
Once the twenty minutes are up stir well to ensure there are no clumps of cream cheese.
Serve.
Using Canned chicken or Rotisserie chicken
This will cook quicker if you use canned chicken or rotisserie chicken. Add everything together EXCEPT the cream cheese and the heavy whipping cream and cook on low for four hours so the flavors can combine.
Add in the heavy whipping cream and cream cheese and stir well until all of the cream cheese has melted. Serve.
Dutch oven
If you are using the Dutch oven instead of the slow cooker, boil the chicken in a large pot until it's done.
Remove the chicken and place on a large plate and cover to keep warm.
Add in a teaspoon of butter or olive oil or even a splash of chicken broth to deglaze the pot. Then sauté the garlic and onions together until the onions are translucent.
Next add in the reminder of the ingredients, including the chicken, EXCEPT the cream cheese and heavy whipping cream.
Let everything cook together for 20 minutes so all of the flavors have time to marry together. Then add in the cream cheese and whipping cream.