If you’re craving a hearty, comforting bowl that feels like a warm hug, this Crockpot Chicken Corn Chowder Recipe is about to become your go-to favorite. Creamy and packed with tender chicken, sweet corn, and savory bacon, this recipe transforms simple ingredients into a soul-satisfying soup that practically cooks itself while you go about your day. Whether you’re feeding a family or prepping for a cozy dinner, this chowder delivers flavor and ease in every spoonful.
Ingredients You’ll Need
These ingredients are straightforward and easy to find, yet each one is essential for building the rich, layered taste and velvety texture that make this chowder unforgettable. From the smoky bacon to the sweet corn and tender chicken, every item plays a vital role.
- Bacon strips: Cooked to crispy perfection, bacon adds a smoky depth that elevates every bite.
- Yellow onion: Provides a subtle sweetness and aromatic base to the chowder’s flavor.
- Carrots: Their natural sweetness and firm texture balance the soup beautifully.
- Celery: Adds a mild crunch and fresh undertone to keep the chowder vibrant.
- Yellow potatoes: Cubed and hearty, these soak up the broth and help thicken the chowder.
- Boneless skinless chicken breasts: The star protein that becomes tender and juicy by slow cooking.
- Sweet corn kernels: Fresh or frozen, corn bursts with sweetness that brightens the dish.
- Kosher salt: Essential for bringing out all the flavors to their fullest.
- Garlic powder: Adds a subtle garlicky warmth without overpowering other flavors.
- Black pepper: A gentle kick that balances the creaminess perfectly.
- Sweet paprika: Introduces a mild smokiness and beautiful color to the chowder.
- Chicken broth: The flavorful liquid base that ties everything together.
- Heavy cream: Swirled in at the end for richness and a silky texture.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Crisp the Bacon
Start by cooking your bacon strips until they’re delightfully crispy—whether that’s in a skillet or the oven. This step not only provides the smoky crunch for the chowder but also sets the tone for the layers of flavor you’re about to build. Once cooked, let the bacon cool a bit and cut it into bite-sized pieces to sprinkle throughout and on top later.
Step 2: Combine Ingredients in the Crockpot
Next, transfer the cooked bacon to your crockpot. Add diced yellow onion, carrots, celery, cubed yellow potatoes, the boneless skinless chicken breasts, and sweet corn kernels. Season with kosher salt, garlic powder, black pepper, and sweet paprika. Pour in the chicken broth to cover everything and give it a good stir so the seasonings are evenly distributed. This colorful medley sets foundation for a tender, flavorful chowder.
Step 3: Let the Crockpot Work Its Magic
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours. This slow cooking allows the chicken to reach an internal temperature of at least 165°F and become tender enough to shred easily. The potatoes will soften perfectly, soaking up the savory broth, while the vegetables meld together for that comforting harmony you’re after.
Step 4: Shred the Chicken and Blend Part of the Soup
Once the chicken is cooked, remove it from the crockpot and shred it using two forks—this shredding is key to getting every bite filled with juicy chicken goodness. Scoop out about one-third of the soup base and blend it until smooth, whether you’re using an immersion blender or a countertop blender. This step thickens the chowder beautifully without needing extra flour or thickeners. Return the blended soup and shredded chicken back to the crockpot, and stir in the heavy cream for that luscious, velvety finish.
Step 5: Final Seasoning and Serving
Give your chowder a taste and adjust salt if needed. Stir everything together so the creamy, savory flavors are perfectly combined. Your crockpot chicken corn chowder is now ready to serve, topped with crispy homemade bacon, a sprinkle of fresh parsley, and a dash of black pepper for a finishing touch that looks as good as it tastes.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
A sprinkle of extra crispy bacon is like the crown jewel here, adding irresistible crunch. Fresh parsley brings a pop of color and a touch of brightness, while a few twists of black pepper lend a little punch. For a little extra flair, you might add shredded cheddar or chopped green onions to jazz it up further.
Side Dishes
This chowder pairs wonderfully with crusty bread or warm dinner rolls to soak up every last drop. A simple green salad with a light vinaigrette can cut through the creaminess for balance. For a heartier meal, roasted vegetables or a side of garlic mashed potatoes make for a cozy complement.
Creative Ways to Present
Serve this chowder in rustic bread bowls to wow your guests visually and make the experience extra special. For a casual gathering, divide into small mason jars for portable, individual servings. Or layer the chowder in clear glass mugs with toppings on top for a beautiful presentation that shows off all those vibrant ingredients.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Corn Chowder Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen overnight, making it an excellent next-day meal. Before storing, make sure the chowder is cooled to room temperature to maintain freshness.
Freezing
You can freeze this chowder for up to 3 months! Transfer to freezer-safe containers, leaving some space at the top as liquids expand when frozen. Be mindful that the texture of potatoes can slightly change after freezing, but the chowder will still taste delicious and comforting when reheated.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the chowder has thickened too much, add a splash of chicken broth or cream to loosen it up. Reheating in the microwave works well too—just cover and heat in short intervals, stirring in between to ensure even warmth.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes! You can add frozen boneless skinless chicken breasts directly to the crockpot; just increase the cooking time by about an hour to ensure they cook through fully and shred easily.
Is it possible to make this chowder dairy-free?
Absolutely. Swap the heavy cream for coconut milk or a plant-based cream alternative. This will still give you a creamy texture with a subtle twist in flavor.
Can I add other vegetables to the chowder?
Certainly! Feel free to add diced bell peppers, zucchini, or peas for extra color and nutrition. Just consider the cooking time so they stay tender but not mushy.
How thick should the chowder be?
The consistency is thick and creamy but still spoonable—think luxurious soup rather than stew. Blending a third of the mixture helps achieve this ideal chowder texture without any added thickeners.
What if I don’t have an immersion blender?
No worries! You can carefully transfer some of the chowder to a blender or food processor, blend until smooth, and then return it to the crockpot. Just make sure the soup isn’t too hot to avoid splatters.
Final Thoughts
This Crockpot Chicken Corn Chowder Recipe is a total winner when you want a fuss-free, soulful meal that hits all the right notes. It’s easy to prep, slow-cooks to tender perfection, and offers a comforting mix of flavors that feel like home. Give it a try—you might just find yourself turning to this chowder on repeat, especially when chilly days call for something warm and nourishing.
Print
Crockpot Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Crockpot Chicken Corn Chowder featuring tender shredded chicken, sweet corn, and savory vegetables, slow-cooked to perfection with bacon and a creamy finish. This easy-to-make chowder is packed with flavor and perfect for a satisfying meal any day of the week.
Ingredients
Meat and Dairy
- 6 strips bacon (+ more for topping if desired)
- 1 ½ – 2 lbs boneless skinless chicken breasts
- ½ cup heavy cream
Vegetables
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 lbs yellow potato, peeled and cubed
- 12 oz sweet corn kernels (fresh or frozen)
Spices and Seasonings
- 2 tsp kosher salt
- 2 tsp garlic powder
- ½ tsp black pepper
- ½ tsp sweet paprika
Liquids
- 1 qt chicken broth
Instructions
- Cook Bacon: Cook the bacon strips in a skillet or oven until crispy. Allow them to cool slightly, then cut into bite-sized pieces.
- Combine Ingredients: Place the cooked bacon in the crockpot along with the diced onion, carrots, celery, peeled and cubed potatoes, chicken breasts, corn kernels, kosher salt, garlic powder, black pepper, sweet paprika, and chicken broth. Stir gently to combine and cover.
- Slow Cook: Cook on low for 4-6 hours or on high for 2-3 hours. Ensure the chicken reaches an internal temperature of at least 165°F and is tender enough to shred easily. Once cooked, remove the chicken from the crockpot and shred it using two forks.
- Blend Soup Base: Remove about one-third of the soup from the crockpot and blend it using an immersion blender or transfer to a standard blender. Pour the blended mixture back into the crockpot along with the shredded chicken and heavy cream. Stir well and taste; adjust seasoning with additional salt if needed.
- Serve: Mix everything thoroughly and serve the chowder immediately. Top with extra crispy bacon pieces, fresh parsley, and a sprinkle of black pepper for garnish.
Notes
- You can substitute frozen corn if fresh is not available; no need to thaw before adding to the crockpot.
- For a thicker chowder, blend a bit more of the soup or add a slurry of cornstarch and water before adding the chicken and cream.
- Adjust seasoning at the end, especially salt, since bacon and broth contribute saltiness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- To make this chowder gluten-free, ensure that your chicken broth and spices are gluten-free certified.
