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Close-up of chicken corn chowder with pieces of chicken, corn, and herbs in a creamy broth.
Daniel

Slow Cooker Creamy Chicken Corn Chowder

A hearty and comforting crockpot chicken corn chowder that combines tender chicken, sweet corn, and potatoes in a creamy, flavorful broth. This simple set-it-and-forget-it recipe is perfect for busy weeknights or cozy weekend meals.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 1/2 lbs boneless, skinless chicken breasts about 2-3 breasts
Vegetables & Base
  • 4 cups corn kernels fresh, frozen, or canned (drained)
  • 2 medium russet potatoes peeled and diced into 1/2-inch cubes (about 3 cups)
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper red bell pepper diced
  • 4 cups chicken broth low sodium preferred
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp cayenne pepper optional, for heat
To Add Later
  • 2 cups half-and-half or heavy cream for richer flavor
  • 3 tbsp cornstarch mixed with 3 tbsp cold water to create a slurry
  • 8 oz cream cheese softened and cubed
Garnishes
  • 6 slices bacon cooked and crumbled
  • 1/4 cup green onions thinly sliced
  • 1/2 cup cheddar cheese shredded

Equipment

  • Slow Cooker/Crockpot
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons
  • Wooden Spoon

Method
 

Preparation
  1. Place the diced onion, minced garlic, diced red bell pepper, diced potatoes, and corn kernels in the bottom of a 6-quart slow cooker.
  2. Place the whole chicken breasts on top of the vegetables.
  3. Add the dried thyme, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using).
  4. Pour the chicken broth over everything, making sure the chicken is mostly submerged.
  5. Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender, and potatoes are soft.
Finishing the Chowder
  1. Remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  2. In a small bowl, mix the cornstarch with 3 tablespoons of cold water until smooth to create a slurry. Stir the slurry into the chowder.
  3. Add the cubed cream cheese and stir until it begins to melt.
  4. Pour in the half-and-half and stir to combine. Cook for an additional 15 minutes on HIGH or until the chowder thickens.
Serving
  1. Ladle the chowder into bowls. Top with crumbled bacon, sliced green onions, and shredded cheddar cheese.
  2. Serve warm and enjoy!

Notes

For a thicker chowder, use heavy cream instead of half-and-half. Adjust seasoning to taste. Leftovers store well in the refrigerator for up to 3 days.