This hearty slow cooker meal is exactly what you want during chilly weather! Set the timer in the morning and walk in to the most delicious kitchen smells ever by suppertime.
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❤️ Why you'll love it
- Delicious, creamy texture with so much flavor
- Comfort food in a bowl
- The whole family will love it—even the next day!
Slow cooker recipes are great when you want a really easy meal with minimal effort, and this crockpot chicken corn chowder delivers on both!
With tender chicken, soft potatoes, and plenty of corn, get excited to chow down on the best chowder ever.
If you happen to be in the mood for beef then give this hearty stuffed pepper soup a try.
🧾 Chicken corn chowder ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Add boneless skinless chicken breasts, salt, and pepper to crock pot.
- Dump in the remaining ingredients and cook.
- Remove the chicken and shred it.
- Stir the chicken back into the creamy soup.
🥫 Storage
This chicken and corn chowder recipe is delicious enough to enjoy all week—if you have any leftovers, that is!
Carefully scoop the leftover corn soup into an airtight container with a tight-fitting lid. Refrigerate for up to five days.
To reheat your leftovers, warm the chowder in the microwave until steaming hot again.
If you have a lot of chowder left over and a few minutes for a little prep, put it in a saucepan over low heat on the stove until warmed to your liking.
📖 Variations
This crock pot corn chowder is an especially wonderful recipe because it's so easy to switch up based on flavors, preferences, or what you have left in your pantry! Here are some ideas:
- Swap the chicken breasts for boneless skinless chicken thighs.
- Use homemade chicken stock or store-bought—whatever you like!
- Cooking during corn season? You can use fresh sweet corn. Otherwise, canned or frozen works just fine.
- If you can't find fire-roasted corn in your grocery store, stir in a small can of green chiles and some red pepper flakes.
- To amp up the spicy kick, toss in some diced jalapenos.
- Sprinkle some smoky bacon over each bowl before serving—who doesn't love crispy bacon?!
- Sometimes I like to top the chowder with a bit of shredded cheddar cheese if we are in a cheesy mood.
- This chowder is extra delicious when garnished with some green onions, fresh cilantro, or fresh parsley. And, don't forget a little scoop of sour cream!
Big fan of chicken corn chowder, but don't have a huge crock pot? Or, maybe you're pressed for time? You can also transform this delicious slow cooker meal into a quick stove-top dish!
- Chop each chicken breast into two or three large pieces before adding everything to a big pot. Bring it to a boil on the stove, then let simmer for about a half hour or 'til the chicken is cooked. Remove it, shred it, stir it back in, and enjoy!
- If you want to speed up the cooking process, use leftover cooked meat (shredded chicken or Thanksgiving turkey work well.) Stir everything together and simmer on the stove for about 15 minutes or until you can pierce the tender potatoes with a fork.
💭 Things to know
Expert Tip: Try to use Yukon Gold potatoes or another similar variety. Small red potatoes or round white ones work okay, too.
- Higher starch potatoes, like russet potatoes, can sometimes fall apart in a soup, since they don't hold their shape as well. However, some people say this actually adds thickness and texture to a creamy corn chowder!
- If you decide to use russet potatoes be sure to peel them.
- Don't experiment with sweet potato in this recipe—the taste wouldn't be right.
- If using frozen corn, don't worry about thawing it before cooking—the crock pot will do that work for you.
- After you remove the chicken to shred it, taste the soup. At this point, you can add additional salt or pepper if needed.
This old fashioned potato soup is another recipe you'll want to try.
👩🍳 FAQs
Correct! This great recipe avoids some ingredients such as heavy cream, cream cheese, whole milk, and corn starch. It's truly a simple slow cooker chicken corn chowder that takes only a few pantry staples.
This is a delicious chicken corn chowder as is, but I get it—some people prefer a really thick soup. At the end of cook time, you can stir in some cream cheese, heavy cream, or a cornstarch slurry to thicken it up.
There's nothing that goes better with a warm bowl of soup than some bread for dipping! Or, balance out the creamy soup with a tasty, light side salad!
📚 Related recipes
- Tender chicken, beans, and tangy cream cheese make this White Chicken Chili a family favorite comfort food staple during the fall, winter, spring... and, really, all year-'round!
- Or, try this Crack Chicken Chili. It's creamy and so yummy!
- Hatch Chile Corn Chowder is deliciously spicy and full of Southwestern flavors—perfectly paired with the mild, sweetness of the corn.
- If you like the limey, garlicky, creamy flavors of elote, you're going to go crazy over this Mexican Street Corn Soup. And, if it's your first time trying it, you'll be hooked from the very first bite!
🍽️ Serve with...
📞 The last word
There is really nothing I like more than coming into my warm kitchen on a chilly day and smelling a thick chowder simmering in the slow cooker.
Sometime soon you absolutely have to try my angel chicken! It's SO creamy and delicious - plus easy in the slow cooker.
We love it so much I even copied the flavors in this angel chicken noodle soup!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crock Pot Chicken Corn Chowder
Print Pin Recipe SaveEquipment Needed
Ingredients
- 2 pounds chicken breast, or thighs
- 1 cup celery
- 1 cup onion, chopped
- 2 cups corn, I used fire roasted
- 1 ½ cups Yukon Gold potatoes, thickly sliced then quartered
- 1 quart chicken stock
- 2 cups creamed corn
- 10.5 ounces cream of chicken soup
- salt & pepper
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Instructions
- Spray a slow cooker with no-stick cooking spray.
- Add the chicken and sprinkle with salt and pepper.
- Drain the corn if canned.
- Add the celery, onion, and corn.
- Add the chicken stock, creamed corn, and cream of chicken soup.
- Cover and cook on low for 7 hours.
- Shred the chicken and put the cover back on.
- Cook for another hour.
- Serve.
Notes
- Try to use Yukon Gold potatoes or another similar variety. Small red potatoes or round white ones work okay, too.
- Higher starch potatoes, like russet potatoes, can sometimes fall apart in a soup, since they don't hold their shape as well.
- If you decide to use russet potatoes be sure to peel them.
- Don't experiment with sweet potato in this recipe—the taste wouldn't be right.
- If using frozen corn, don't worry about thawing it before cooking—the crock pot will do that work for you.
- After you remove the chicken to shred it, taste the soup. At this point, you can add additional salt or pepper if needed.
Nutrition Facts
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