This delicious Slow Cooker Chicken Corn Chowder recipe is the perfect blend of tender chicken, sweet corn, smoky bacon, potatoes, and flavorful spices, all simmered together in a rich and creamy broth. With just a little bit of prep and the magic of the slow cooker, you'll be rewarded with a bowl of creamy soup that is pure comfort food. This wonderful recipe for crock pot chicken corn chowder will warm you up from the inside!
Slow Cooker Corn Chowder with Chicken
Corn chowder is a classic and beloved soup that showcases the delightful sweetness of corn. With its creamy and comforting texture, it's the perfect dish to warm you up on a chilly day.
The star ingredient, corn, brings a natural sweetness and a burst of freshness to every spoonful. And there is plenty of corn in this recipe.
Slow cooker recipes are so convenient because they allow for easy, hands-off cooking with minimal effort. Once you've prepped the ingredients and assembled them in the slow cooker, you can simply set it and forget it.
The slow cooker does all the work for you.
The slow cooking process allows the flavors in this crockpot corn chowder with chicken to meld together and intensify. The low and slow heat helps the ingredients release their flavors, creating a rich and flavorful broth.
The spices have time to infuse into the dish, resulting in a delicious homemade soup!
Can I Make This Corn Chowder Recipe on the Stove Top?
Yes, you can adapt this corn chicken chowder recipe for stovetop cooking. Use a large pot or Dutch oven. The cooking time will be shorter on the stovetop, so keep an eye on the ingredients to prevent overcooking. See the recipe card notes for full instructions.
Simple Ingredients in Crockpot Chicken Corn Chowder
- Thick Cut Bacon - Or if you prefer a different protein, or want to make the chowder vegetarian, you can replace with turkey bacon or with smoked turkey or chicken sausage. Simply cut the alternative protein into small pieces and cook until slightly browned before adding to the slow cooker.
- Yellow Onion - Or use a sweet onion or a white onion.
- Chicken Breast - Or use boneless skinless Chicken Thighs.
- Gold Potatoes - Or use red potatoes, or even sweet potatoes.
- Red Bell Pepper - Roasted red peppers can also be used. Though they do cook down, they add great flavor.
- Canned Corn - Or frozen corn kernels, or fresh sweet corn Option: replace 1 can of the corn with 1 can of cream-style corn.
- Chicken Broth (or chicken stock) - You can also use vegetable broth or water, however, the flavor profile will change.
- These seasonings are in this corn chowder: Kosher Salt, Black Pepper, Fresh Thyme Leaves, Bay Leaf, Chili Powder, Cumin, Paprika, Garlic - You can spice it up how you like.
- All-Purpose Flour - Thickens the chowder. See thickening options below.
- Heavy Cream - Or half-and-half. See below for non-dairy suggestions.
- Better Than Bouillon® Chicken Base - Or chicken bouillon cubes or granules (deepens the flavor and richness of the broth. It makes a big difference!).
How to Make This Creamy Chicken Corn Chowder
1. Gather the ingredients together and prep them. chop the bacon, onion, potatoes, red pepper, and measure out everything you will need. If using boneless skinless chicken breasts, leave them whole, or cut in half if they are very large.
2. Heat a skillet and add the chopped bacon. Cook until it starts to render some of the fat.
3. Then add the onion and cook, stirring occasionally, until the onion has softened.
4. Add the bacon-onion mixture to the slow cooker crock.
5. Place the chicken in the slow cooker, then add the salt, pepper, thyme, bay leaf, chili powder, cumin, paprika, and garlic on top of the chicken.
6. Add in the potato and the red bell pepper.
7. Then add the corn. Pour in the chicken broth. Stir well.
8. Cover the slow cooker and cook on Low for 3 hours, or until the chicken is cooked and the potatoes are tender.
9. Remove the chicken to a bowl.
PRO TIP: Blending a small portion of the chowder before adding the chicken back in will create a smooth and creamy texture while preserving the chunkiness and texture of the overall dish. Use caution blending hot foods! You can use an immersion blender or a regular blender.
10. Use 2 forks to shred the chicken. Cover it and set aside.
11. Then whisk together the flour and heavy cream and stir into the chowder. Cover and cook another hour.
12. In a small bowl, dissolve the chicken bouillon in some of the hot soup broth and add it to the chowder.
13. Then add the shredded cooked chicken back in to the crock and stir.
14. Taste and adjust salt, if needed. Serve with cornbread, homemade biscuits, or dinner rolls.
How Can I Make the Chowder Thicker?
If you prefer a thicker chowder, there are several options:
• Reduce the amount of chicken broth used. Instead of 5 cups, use just 4 cups of broth.
• Use ½ cup of flour instead of the ⅓ cup the recipe calls for.
• Mix in ¼ cup of instant potato flakes (or more if you prefer). This will help thicken the chowder.
• You can also mix up a corn starch slurry (equal parts corn starch and cold water. Start with 1 Tablespoon of each.) and stir into the chowder 15 minutes before serving.
What Other Meat Can Be Used in Chicken Corn Chowder?
- If you still want to use chicken you can use other cuts of chicken such as thighs, drumsticks or chicken tenderloins. You may need to adjust the cooking time accordingly based on the cut you choose.
- Try using turkey breast or even smoked turkey for a delicious soup.
- Seafood Chowder: Give your chowder a delightful seafood twist by replacing the chicken with shrimp, fish, or a combination of seafood. Add them during the last hour of cooking to prevent overcooking.
- Ground sausage is a great option for adding protein and more good flavor to the chowder. Just cook and drain it before adding to the slow cooker.
Can I Add More Vegetables to the Corn Chowder?
Absolutely! This recipe is versatile, and you can add additional vegetables to suit your preferences.
Consider adding carrots, celery, diced green chilies, black beans, or even green beans to bump up the nutritional value and add color to this Slow Cooker Chicken Corn Chowder.
Can I Use Pre-Cooked Chicken in This Recipe?
Yes, if you have pre-cooked chicken, such as a rotisserie chicken, you can use it in this recipe. Simply skip the step of cooking the chicken in the slow cooker and add the pre-cooked, shredded chicken during the last 30 minutes of cooking to allow it to heat through.
Can I Make This Recipe Dairy-Free?
- Absolutely! To make the recipe dairy-free, replace the heavy cream or half-and-half with a well-blended mixture of equal parts silken tofu and soy milk. This is a high protein substitute for heavy cream.
- A dairy-free milk substitute such as almond milk, coconut milk, or oat milk may also be used.
- Just keep in mind that when replacing the dairy products in this recipe with these options, the texture and flavor may vary from the original recipe.
How to Make this Chicken Corn Chowder Even Creamier
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To make the chicken corn chowder even creamier, you can incorporate the following steps:
- Adjust the Thickening Agent: Increase the amount of all-purpose flour used in the recipe when adding it to the chowder. This will help thicken the soup and create a creamier texture. You can add an extra tablespoon or two of flour while whisking it with the heavy cream before pouring it into the chowder.
- Increase the Dairy Content: To add more creaminess, you can increase the amount of heavy cream (or half-and-half) used in the recipe. Instead of using 1 cup, you can add an additional 1/4 to 1/2 cup of cream. This will contribute to a richer and silkier texture.
- Incorporate Cheese: Add cream cheese, or shredded cheese, such as cheddar or Monterey Jack, to the chowder during the last few minutes of cooking. Stir until the cheese melts completely, resulting in a creamy and cheesy consistency.
- Use Creamed Corn: Consider replacing one can of corn with a can of creamed corn. The creamed corn will naturally add a thicker and creamier texture to the chowder.
- Blend a Portion: Remove a portion of the chowder from the pot and blend it until smooth using a blender or immersion blender (before adding the chicken back in). Return the blended mixture to the pot and stir it into the remaining chunky chowder. This will help create a creamier base while still maintaining some texture.
Remember to adjust the seasoning and thickness accordingly when incorporating these creamier elements.
Serving Suggestions
- Serve with cornbread or crusty bread for a satisfying and comforting meal.
- Garnish with fresh herbs like fresh parsley, fresh cilantro, or chopped green onions for a pop of color and freshness.
- Add a dollop of sour cream, crispy bacon pieces, shredded cheddar cheese or a drizzle of hot sauce for extra flavor.
- Pair with a side salad dressed with a light vinaigrette to balance out the richness.
- Serve this corn soup in bread bowls for a fun dining experience.
- Pack leftovers in a thermos for a comforting lunch on the go. It's better the next day!
More Delicious Slow Cooker Soup Recipes to Try
Slow Cooker Tomato Soup
Slow Cooker Chicken Stew
Slow Cooker Chicken Tortilla Soup
Slow Cooker Pozole
Slow Cooker Beef and Dumplings
Storage Instructions
Leftover Slow Cooker Chicken Corn Chowder can be stored in the refrigerator in an airtight container for up to 3-4 days.
• Make sure the chowder has cooled completely before transferring it to the container.
• When ready to enjoy, reheat gently on the stovetop over low heat, stirring occasionally, until heated through.
Can I Freeze the Leftovers?
• Yes you can. Allow the chowder to cool completely, then transfer it to freezer-safe containers or freezer bags. Store in the freezer for up to 3 months.
• To thaw, place the container in the refrigerator overnight. Reheat the thawed chowder on the stovetop or in the microwave on low heat until heated through.
Whether you're feeding a hungry crowd or simply cooking for yourself, this Crock Pot Corn Chowder is a perfect slow cooker meal!
Slow Cooker Chicken Corn Chowder
Equipment
- 6 quart Slow Cooker
- Skillet
Ingredients
- 8 slices Thick Cut Bacon cut into 1 ½-inch pieces
- 1 large Yellow Onion chopped
- 1 pound Chicken Breast (or thighs) boneless-skinless
- 1 ½ teaspoons Kosher Salt
- ½ teaspoon Black Pepper
- 1 Tablespoon Fresh Thyme Leaves or 1 teaspoon dried
- 1 large Bay Leaf
- 1 teaspoon Mild Chili Powder
- ½ teaspoon Cumin
- ½ teaspoon Paprika
- 5 large Garlic Cloves pressed or minced (~2 Tablespoons)
- 4 Gold Potatoes cut in 2” pieces
- 1 Red Bell Pepper diced
- 3 cans Corn* drained (or 4 ½ cups frozen)
- 5 cups Chicken Broth (use just 4 cups for thicker results)
- ⅓ cup All-Purpose Flour
- 1 cup Heavy Cream or half-and-half
- 2 Tablespoons Better Than Bouillon® Chicken Base or 3-4 chicken bouillon cubes
Instructions
- Gather the ingredients together and prep them. chop the onion, potatoes, red pepper, and measure out everything you will need.
- Heat a skillet and add the chopped bacon. Cook until it starts to render some of the fat. Then add the onion and cook, stirring occasionally, until the onion has softened.
- Drain some of the fat. Add the bacon-onion mixture to the slow cooker crock.
- Add the chicken, then add the salt, pepper, thyme, bay leaf, chili powder, cumin, paprika, and garlic on top of the chicken.
- Add the potato and the red bell pepper.
- Pour in the chicken broth. Stir well.
- Cover the slow cooker and cook on Low for 3 hours, or until the chicken is cooked and the potatoes are tender.
- Remove the chicken to a bowl and use 2 forks to shred it. Cover and set aside.
- Whisk together the flour and heavy cream until smooth and stir into the chowder. Cook another hour.
To Finish
- Dissolve the chicken bouillon in some of the hot soup broth and add it to the crock. Then add the shredded cooked chicken back in to the crock. Stir.
- Taste and adjust salt, if needed. Serve with cornbread, biscuits, or dinner rolls.
Notes
- In a large pot, cook bacon until slightly crispy. Add onions and cook until softened.
- Add chicken, spices, garlic, potatoes, red bell pepper, corn, and chicken broth to the pot. Dissolve chicken bouillon in broth and add. Stir well.
- Bring to a boil, then reduce heat to low. Simmer for 25-30 minutes until chicken is cooked and potatoes are tender.
- Remove chicken and shred it. Add shredded chicken back into the pot. Stir.
- In a separate bowl, whisk flour and cream until smooth. Pour into the pot and cook for 5-10 minutes until slightly thickened.
- Adjust seasoning and serve hot, garnished with desired toppings.
Did you make this recipe? Let me know!