Crockpot Chicken Corn Chowder: The Ultimate Comfort Food Recipe
Make the perfect Crockpot Chicken Corn Chowder! Creamy, hearty, and loaded with tender chicken and sweet corn. Set it and forget it comfort food your family will love!
What is Crockpot Chicken Corn Chowder?
Crockpot Chicken Corn Chowder is the epitome of set-it-and-forget-it comfort food. This hearty, creamy soup combines tender chunks of chicken, sweet corn kernels, diced potatoes, and aromatic vegetables in a rich, velvety broth. The slow cooker does all the work, melding the flavors together over hours of gentle cooking to create a restaurant-quality chowder that’s perfect for chilly days, busy weeknights, or feeding a crowd.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just dump ingredients in the crockpot and let it work its magic
- Family-Friendly: Kids and adults love the creamy, mild flavors
- Freezer-Friendly: Makes great leftovers and freezes beautifully
- Budget-Friendly: Uses affordable ingredients to feed a crowd
- Customizable: Easy to adapt with your favorite vegetables and seasonings
- Meal Prep Champion: Perfect for Sunday meal prep sessions
Ingredients
Main Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 cups frozen corn kernels (or 3 cups fresh corn cut from cob)
- 3 medium russet potatoes, peeled and diced (about 3 cups)
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cloves garlic, minced
Liquid Base:
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 can (14.75 oz) cream-style corn
Seasonings:
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Pinch of cayenne pepper (optional)
For Thickening:
- 3 tablespoons all-purpose flour
- 3 tablespoons butter, softened
Garnish:
- 6 strips bacon, cooked and crumbled
- 2 green onions, sliced
- Fresh chives, chopped
- Shredded cheddar cheese (optional)
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6 hours 15 minutes
Serves: 6-8 people
Step-by-Step Instructions
Step 1: Prep the Vegetables
- Dice onion, celery, and carrots into uniform pieces
- Peel and cube potatoes into 1-inch pieces
- Mince garlic and set aside
- If using fresh corn, cut kernels from cobs
Step 2: Layer Ingredients in Crockpot
- Place chicken breasts in the bottom of a 6-quart slow cooker
- Add diced potatoes, onion, celery, and carrots
- Pour in frozen corn kernels and minced garlic
- Add thyme, oregano, bay leaf, salt, pepper, paprika, and cayenne
Step 3: Add Liquids
- Pour chicken broth over vegetables
- Add cream-style corn and stir gently to combine
- The liquid should just cover the ingredients (add more broth if needed)
Step 4: Slow Cook
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
- Chicken should be tender and easily shredded
- Vegetables should be fork-tender
Step 5: Shred Chicken and Thicken
- Remove chicken from crockpot and shred using two forks
- Return shredded chicken to the crockpot
- Mix flour and softened butter to create a paste (beurre manié)
- Stir the flour-butter mixture into the chowder
- Cook on HIGH for additional 15-20 minutes until thickened
Step 6: Finish and Serve
- Stir in milk and heavy cream
- Taste and adjust seasonings
- Remove bay leaf before serving
- Ladle into bowls and garnish with bacon, green onions, and cheese
Nutritional Benefits
High-Quality Protein: Each serving provides 25-30g of protein from chicken, supporting muscle health and keeping you satisfied longer.
Complex Carbohydrates: Potatoes and corn provide sustained energy and important B vitamins.
Vitamin A Powerhouse: Carrots contribute beta-carotene, essential for eye health and immune function.
Fiber Content: Vegetables and corn add dietary fiber for digestive health.
Calcium and Vitamin D: Dairy ingredients support bone health and calcium absorption.
Antioxidants: Herbs and vegetables provide anti-inflammatory compounds and antioxidants.
Pro Tips and Variations
Pro Tips:
- Don’t Lift the Lid: Resist the urge to check – each peek adds 15-20 minutes to cooking time
- Use Chicken Thighs: They stay more tender and flavorful than breasts during long cooking
- Cut Vegetables Uniformly: Ensures even cooking throughout
- Add Dairy at the End: Prevents curdling and maintains smooth texture
- Cook Bacon Ahead: Cook bacon in the morning and crumble when ready to serve
Recipe Variations:
Loaded Baked Potato Chowder: Add sour cream, extra cheese, and chives
Seafood Corn Chowder: Replace chicken with shrimp or crab meat (add in last 30 minutes)
Vegetarian Version: Omit chicken, use vegetable broth, add extra vegetables like bell peppers
Spicy Southwest: Add diced jalapeños, cumin, chili powder, and top with pepper jack cheese
Gluten-Free: Use cornstarch slurry instead of flour for thickening
Dairy-Free: Use coconut milk and cashew cream instead of dairy products
Keto-Friendly: Replace potatoes with cauliflower and use heavy cream instead of milk
Storage and Meal Prep Tips
Storage:
- Refrigerator: Store in airtight containers for up to 4-5 days
- Freezer: Freeze for up to 3 months (may need re-thickening when reheated)
- Portion Control: Freeze in individual serving containers for easy reheating
Reheating:
- Stovetop: Reheat gently over low heat, stirring frequently
- Microwave: Heat in 1-minute intervals, stirring between each
- Slow Cooker: Reheat on LOW for 1-2 hours
Meal Prep:
- Prep Vegetables: Chop all vegetables up to 2 days ahead
- Freezer Dump Bags: Combine all ingredients except dairy in freezer bags
- Make Ahead: Cook completely, cool, and refrigerate for up to 3 days
Freezer Dump Bag Instructions:
- Label gallon freezer bag with recipe name and cooking instructions
- Add chicken, vegetables, seasonings, and broth
- Freeze flat for easy storage
- Thaw overnight and dump into crockpot
- Add dairy ingredients in final 30 minutes
