If you’re looking for a soul-satisfying meal that feels like a warm hug in a bowl, this Crockpot Chicken Corn Chowder Recipe is exactly what your weeknight dinners have been missing. Creamy, comforting, and bursting with the natural sweetness of corn and tender chicken, this chowder makes use of fresh, simple ingredients that come together in your slow cooker for effortless cooking. The combination of hearty potatoes, vibrant bell pepper, and a gentle smokiness from paprika will have you coming back for seconds—and maybe even thirds. It’s truly a bowlful of joy that’s perfect for chilly evenings or anytime you crave a creamy, wholesome meal made with love.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and the way each ingredient enhances the dish’s flavor and texture. From creamy potatoes to crisp bell peppers and tender chicken, these essentials create a colorful and delicious chowder that’s easy to prepare and delightful to eat.
- 1 1/2 pounds boneless, skinless chicken breasts: The main protein, tender and juicy after slow cooking.
- 3 cups frozen or fresh corn kernels: Adds a natural sweetness and lovely bursts of texture.
- 2 medium potatoes, peeled and diced: Gives the chowder its classic creamy thickness and heartiness.
- 1 red bell pepper, diced: Brings a pop of color and subtle sweetness.
- 1 small onion, chopped: Adds aromatic depth and savory balance.
- 2 cloves garlic, minced: Boosts the chowder’s flavor with a gentle kick.
- 4 cups chicken broth: The flavorful base that ties all the ingredients together.
- 1 teaspoon salt: Enhances all the natural flavors.
- 1/2 teaspoon black pepper: Provides just the right amount of spice.
- 1/2 teaspoon smoked paprika: Infuses a delicious smoky undertone.
- 1 teaspoon dried thyme: Adds a fragrant, herbal note.
- 1 cup heavy cream: Creates the chowder’s signature rich and silky texture.
- 1/2 cup shredded cheddar cheese: Melts into the soup for a wonderful cheesy finish.
- 2 tablespoons all-purpose flour (optional): Perfect if you want to thicken your chowder a bit more.
- 2 tablespoons water (optional): Used to mix with flour for easy thickening.
- Chopped green onions and cooked crumbled bacon (optional): Ideal garnishes to add extra flavor and crunch.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Combine and Cook
Begin by adding the chicken breasts, corn, diced potatoes, red bell pepper, onion, minced garlic, chicken broth, salt, black pepper, smoked paprika, and thyme to your crockpot. Give everything a gentle stir to mix the seasonings and ingredients together. Cover the crockpot and set it to cook on low for 7 to 8 hours, or on high for about 4 to 5 hours. This slow, steady cooking allows each ingredient to simmer into perfection while blending their flavors beautifully.
Step 2: Shred the Chicken and Add Cream
Once the chicken and potatoes are wonderfully tender, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir in the heavy cream and shredded cheddar cheese. This step brings the creamy, cheesy element that makes this chowder so irresistibly rich and satisfying.
Step 3: Thickening (Optional)
If you like your chowder with a thicker, heartier consistency, whisk together the flour and water in a small bowl to create a smooth slurry. Stir this mixture into the crockpot and cover. Let it cook on high for an additional 15 to 20 minutes, or until the chowder thickens slightly. This simple trick makes the chowder perfect for colder days or when you want a more substantial meal.
Step 4: Final Seasoning and Serve
Give your chowder a final taste and adjust the seasoning with a little extra salt or pepper if needed. Ladle the chowder into bowls and get ready to enjoy that beautiful creamy texture and the balanced, savory flavors that make this Crockpot Chicken Corn Chowder Recipe a standout choice for family dinners or casual gatherings.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
To elevate your bowl, sprinkle on some chopped green onions and crumbled bacon. The fresh green onions brighten the rich creaminess, while the crispy bacon pieces add a smoky, savory crunch that’s just irresistible. These garnishes turn a comforting soup into an experience that delights every bite.
Side Dishes
This chowder pairs beautifully with crusty bread for dipping, a light garden salad to balance the richness, or even a warm baguette. These simple sides help round out the meal and ensure everyone leaves the table feeling happy and full.
Creative Ways to Present
If you want to show off your chowder as a centerpiece, serve it in individual hollowed-out bread bowls for a rustic, charming touch. You can also top the chowder with a dollop of sour cream or a sprinkle of fresh herbs, such as parsley or chives, to add vibrant color and freshness.
Make Ahead and Storage
Storing Leftovers
Your Crockpot Chicken Corn Chowder Recipe keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. When you’re ready for a cozy meal, it reheats beautifully on the stove or in the microwave.
Freezing
This chowder freezes nicely, making it ideal for meal prepping. Allow it to cool completely before transferring to freezer-safe containers or bags. It’s best enjoyed within 2 to 3 months. Keep in mind that the texture of potatoes may change slightly, so stirring well after reheating helps restore its original yummy consistency.
Reheating
Gently warm leftovers on the stovetop over medium heat, stirring occasionally to keep the chowder smooth and creamy. If it thickens too much after refrigeration or freezing, add a splash of chicken broth or water to loosen it back up. Reheating in the microwave is also convenient—just heat in short intervals, stirring in between.
FAQs
Can I use frozen chicken breasts for this recipe?
Absolutely! Frozen chicken breasts can be used directly in the crockpot, just be sure to extend the cooking time slightly to ensure the chicken and potatoes become tender and fully cooked.
Is there a way to make this chowder dairy-free?
Yes! You can substitute the heavy cream with full-fat coconut milk and omit the cheddar cheese. This keeps the chowder creamy and delicious while making it suitable for those avoiding dairy.
Can I prepare this recipe on the stovetop instead of a crockpot?
You can, though the slow cooking really boosts the depth of flavor. For stovetop, simmer everything in a large pot over low heat, covered, for about 1 to 1.5 hours or until chicken and potatoes are tender.
What can I use instead of flour to thicken the chowder?
Alternatives like cornstarch or arrowroot mixed with water work well as gluten-free thickeners. Just add them towards the end of cooking and cook until the soup thickens.
Can I use other vegetables in this Crockpot Chicken Corn Chowder Recipe?
Definitely! Feel free to add or swap in veggies like celery, carrots, or peas. They’ll add new flavors and textures while keeping the chowder vibrant and hearty.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe is the kind of dish that makes home feel cozier and dinner something to look forward to. It’s comforting, easy to prepare, and packed with flavors that sing in every spoonful. I can’t recommend it enough for your next slow cooker meal—trust me, your family and friends will thank you!
Print
Crockpot Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Chicken Corn Chowder is a comforting and creamy slow-cooked soup featuring tender chicken breasts, sweet corn, potatoes, and a blend of spices. Finished with rich heavy cream and sharp cheddar cheese, this hearty chowder is perfect for an easy, satisfying meal made with minimal effort.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 3 cups frozen or fresh corn kernels
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
Finishing Ingredients
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
Optional Thickening
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Garnish (Optional)
- Chopped green onions
- Cooked crumbled bacon
Instructions
- Combine Ingredients in Crockpot: Add the chicken breasts, corn, diced potatoes, red bell pepper, chopped onion, minced garlic, chicken broth, salt, black pepper, smoked paprika, and dried thyme into the crockpot. Stir gently to combine all the ingredients evenly.
- Cook Low and Slow: Cover the crockpot and cook on low for 7–8 hours or on high for 4–5 hours. The goal is to cook until the chicken and potatoes are tender and fully cooked through.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir well.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese into the chowder until fully incorporated, creating a creamy texture.
- Thicken the Chowder (Optional): If you prefer a thicker chowder, whisk together the flour and water in a small bowl to make a slurry and stir it into the soup. Cover and continue cooking on high for an additional 15–20 minutes until the chowder thickens.
- Adjust Seasoning and Serve: Taste the chowder and adjust salt or pepper if needed. Serve hot, garnished with chopped green onions and crumbled bacon if desired for extra flavor and texture.
Notes
- For a dairy-free alternative, substitute the heavy cream with full-fat coconut milk and omit the cheddar cheese.
- To thicken without flour, blend a portion of the chowder using an immersion blender before adding the cream.
- You can prepare this chowder using fresh or frozen corn depending on availability.
- Adding garnishes like green onions and bacon enhances the flavor but can be omitted to keep it lighter.
