If you’re searching for a soul-satisfying, warming dish to cozy up your day, the Crockpot Chicken Corn Chowder Recipe is a total winner. This creamy, hearty chowder blends tender chicken, sweet corn, and velvety potatoes into one unforgettable pot of goodness. It’s a fuss-free slow cooker meal that fills your home with inviting aromas and delivers comforting flavors with every spoonful. Whether it’s a chilly evening or a laid-back weekend, this chowder feels like a warm hug in a bowl.
Ingredients You’ll Need
Simple, accessible ingredients make this chowder shine while each brings its own special note to the harmony of flavors and textures. From the sweet pop of corn to the subtle earthiness of herbs, every item plays an essential role.
- 1 1/2 pounds boneless skinless chicken breasts: Provides tender protein that soaks up all those cozy flavors.
- 4 cups frozen corn: Adds natural sweetness and a satisfying texture contrast.
- 2 medium Yukon gold potatoes, peeled and diced: Creamy and buttery potatoes thicken the chowder elegantly.
- 1 small onion, chopped: Delivers aromatic base sweetness that balances the savory notes.
- 3 cloves garlic, minced: Infuses a gentle kick of depth and complexity.
- 1 red bell pepper, chopped: Brings vibrant color and a slight sweetness for a beautiful chowder palette.
- 4 cups chicken broth: The flavorful liquid foundation that ties everything together.
- 1 teaspoon dried thyme: Lends a subtle herbal earthiness that complements chicken perfectly.
- 1/2 teaspoon smoked paprika: Introduces a smoky warmth without overpowering the other ingredients.
- 1/2 teaspoon salt: Essential seasoning to elevate all flavors.
- 1/4 teaspoon black pepper: Adds mild heat and complexity.
- 1 cup half-and-half: Creates luscious creaminess without being too heavy.
- 2 tablespoons all-purpose flour: Helps thicken the chowder to the perfect consistency.
- 1/2 cup shredded cheddar cheese (optional): Gives a melty, cheesy finish for extra indulgence.
- 2 tablespoons chopped fresh parsley (optional for garnish): A fresh, green touch to brighten up the presentation.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Combine All the Base Ingredients
The magic starts by adding the diced chicken, frozen corn, peeled and diced potatoes, chopped onion, minced garlic, and chopped red bell pepper into your crockpot. Then pour in the flavorful chicken broth, sprinkle in dried thyme, smoked paprika, salt, and black pepper. Stir everything together to distribute the herbs and seasoning evenly. Cover the crockpot tightly so the flavors mingle as it cooks.
Step 2: Slow Cook to Perfection
Set your slow cooker to low and let it work its wonders for 6 to 7 hours. If you’re in a bit of a hurry, the high setting can do the job in 3 to 4 hours. During this time, the chicken will become beautifully tender, potatoes will soften just right, and the entire pot will develop that classic comforting aroma that makes you excited for dinner.
Step 3: Prepare the Creamy Mixture
While the chowder cooks, whisk together the half-and-half and all-purpose flour in a small bowl until smooth. This mixture is essential for thickening your chowder into a beautifully creamy texture without lumps. When the slow cooking time is up, stir this mixture into the crockpot carefully.
Step 4: Final Cook and Cheese Addition
Cover the crockpot again and cook on high for about 30 minutes more. This lets the cream and flour blend fully, thickening the chowder into that silky richness everyone loves. If you want to elevate the chowder, stir in shredded cheddar cheese at this point, letting it melt perfectly throughout. Adjust the salt and pepper if needed to suit your taste buds.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
Fresh parsley sprinkled on top adds a beautiful pop of color and a fresh herbal note that balances the richness. If you opted for cheddar cheese, a little extra shredded cheese on the bowl before serving makes it visually inviting.
Side Dishes
Pair the chowder with a crusty baguette or warm, buttery cornbread for dipping and that perfect textural contrast. A crisp green salad on the side can add a refreshing bite to complement the chowder’s creamy depth.
Creative Ways to Present
Serve this crockpot chicken corn chowder in rustic bread bowls for a full-on cozy experience that’s as fun to eat as it is delicious. For a lighter presentation, ladle it into elegant soup cups and garnish with a drizzle of olive oil and a sprinkle of smoked paprika for visual appeal.
Make Ahead and Storage
Storing Leftovers
This chowder holds up beautifully when stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after a day, making leftovers a true treat.
Freezing
If you want to keep it longer, freeze the chowder in portion-sized containers for up to 3 months. Just be sure to leave space at the top for expansion and avoid adding cheese before freezing, as it can change the texture.
Reheating
Reheat gently on the stovetop over medium heat, stirring often to prevent sticking and maintain creaminess. Add a splash of broth or half-and-half if it feels too thick. The chowder will taste just as wonderful the second time around.
FAQs
Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breasts straight from the freezer, but add extra cooking time to ensure they cook through fully. It’s best to dice the chicken first for even cooking.
Is there a dairy-free alternative?
Absolutely! Substitute half-and-half with full-fat coconut milk or your favorite non-dairy creamer. Just note this may add a slight coconut flavor but will keep your chowder creamy and comforting.
Can I add other vegetables?
Definitely! Feel free to toss in diced carrots or celery for extra crunch and nutrition. Just remember to adjust cooking time if adding tougher veggies.
How can I make this chowder thicker?
If you prefer a thicker chowder, increase the flour by half a tablespoon or mash some of the potatoes in the crockpot before adding the cream mixture.
What if I want to reduce the cooking time?
Using pre-cooked rotisserie chicken can speed things up significantly; add it towards the end and cook just long enough for flavors to meld, about 1 to 2 hours on low.
Final Thoughts
I promise once you try this Crockpot Chicken Corn Chowder Recipe, it’ll become a staple in your slow cooker repertoire. It’s the kind of dish that brings comfort, simplicity, and a little bit of warmth to your table, no matter the season. So grab your crockpot and ingredients, and get ready to enjoy a bowl full of love and deliciousness!
Print
Crockpot Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Chicken Corn Chowder is a creamy, comforting soup perfect for fall or any time you crave a warm meal. Packed with tender diced chicken, sweet corn, Yukon gold potatoes, and aromatic vegetables, it’s slow-cooked to develop deep flavor and a rich texture without much hands-on time. The addition of half-and-half and cheddar cheese adds luscious creaminess, while fresh parsley provides a bright finish. Easy to prepare and full of satisfying ingredients, this chowder is an ideal make-ahead dinner or hearty lunch option.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, diced
- 4 cups frozen corn
- 2 medium Yukon gold potatoes, peeled and diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy and Thickening
- 1 cup half-and-half
- 2 tablespoons all-purpose flour
- 1/2 cup shredded cheddar cheese (optional)
Garnish
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Combine ingredients in crockpot: Place diced chicken, frozen corn, potatoes, chopped onion, minced garlic, red bell pepper, chicken broth, dried thyme, smoked paprika, salt, and pepper into the crockpot. Stir everything together to combine evenly.
- Slow cook the chowder: Cover the crockpot and cook the mixture on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is fully cooked and the potatoes are tender. This slow cooking develops deep flavors and ensures all the ingredients meld together.
- Prepare the cream mixture: In a small bowl, whisk the half-and-half with the all-purpose flour until smooth, making sure there are no lumps. This mixture will thicken the chowder and add richness.
- Thicken the chowder: Stir the half-and-half and flour mixture into the crockpot contents. Cover and cook on high for an additional 30 minutes, or until the chowder has thickened to your desired consistency. Stir occasionally.
- Add cheese and adjust seasoning: Stir in the shredded cheddar cheese if using, allowing it to melt into the soup. Taste the chowder and adjust salt and pepper as needed.
- Serve and garnish: Ladle the warm chicken corn chowder into bowls and garnish with freshly chopped parsley if desired. Serve immediately for a comforting meal.
Notes
- You can substitute rotisserie chicken for the raw chicken breasts to reduce cook time accordingly.
- For a richer and creamier texture, use heavy cream instead of half-and-half in the thickening step.
- This chowder freezes well in airtight containers for up to 3 months—defrost and reheat gently before serving.
- To make this recipe gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
