When the weather turns chilly, nothing hits the spot quite like a warm, creamy bowl of Crockpot Chicken Corn Chowder. This comforting soup is packed with tender chicken, sweet corn, potatoes, and smoky bacon, all slow-cooked together in a rich, creamy broth.
It’s the kind of easy, hands-off dinner that makes your kitchen smell amazing and your family rush to the table. Just toss in the ingredients, set the crockpot, and let it do the work while you go about your day.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 3 cups potatoes, diced
- 2 cups frozen or fresh corn
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup milk
- ½ cup cooked and crumbled bacon (plus extra for topping)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Fresh parsley or chives, chopped (for garnish)
Preparation
Step 1: Add Base Ingredients
- Place chicken, chicken broth, potatoes, corn, onion, garlic, paprika, thyme, salt, and pepper into the crockpot.
Step 2: Slow Cook the Chowder Base
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and potatoes are soft.
Step 3: Shred the Chicken
- Remove chicken, shred with two forks, and return it to the crockpot.
Step 4: Add Creamy Elements
- Stir in heavy cream, milk, butter, and cheddar cheese (if using). Mix until smooth and creamy.
Step 5: Finish with Bacon
- Add cooked bacon, stir, and let chowder heat for 5–10 minutes more.
Step 6: Serve
- Ladle into bowls, top with extra bacon and fresh parsley, and serve hot.
Variation
- Spicy Corn Chowder: Add diced jalapeños or a dash of cayenne
- Southwest Style: Add black beans, green chilies, and cumin
- Seafood Twist: Replace chicken with cooked shrimp or crab
- Veggie Loaded: Add carrots, celery, and bell peppers for more vegetables
- Cheesy Upgrade: Use pepper jack or smoked gouda for extra flavor
Cooking Notes
For a thicker chowder, mash some of the cooked potatoes before adding cream. Using fresh corn in summer will give the soup a sweet, vibrant flavor.
Serving Suggestions
- Serve with crusty bread or garlic toast
- Add a fresh side salad for a balanced meal
- Top with shredded cheese and green onions for extra garnish
- Pair with a grilled cheese sandwich for the ultimate comfort combo
- Serve in bread bowls for a cozy restaurant feel
Tips
- Use Yukon gold potatoes for a creamier texture
- Don’t skip the bacon—it adds smoky depth
- Add cream at the end to prevent curdling
- Shred chicken into bite-sized pieces for better texture
- Store leftovers in an airtight container in the fridge for up to 3 days
Prep Time / Cooking Time / Total Time
Prep Time: 15 minutes
Cooking Time: 6–7 hours (LOW) or 3–4 hours (HIGH)
Total Time: ~6–7 hours (mostly hands-off)
Nutritional Info (Per Serving – Approx. 6 servings)
- Calories: ~430
- Protein: ~28g
- Sodium: ~870mg
FAQs
Can I use rotisserie chicken?
- Yes—add it during the last 30 minutes to heat through.
Can I freeze corn chowder?
- Cream soups can separate when frozen; if freezing, do so before adding cream.
Can I make it dairy-free?
- Use coconut milk and dairy-free cheese alternatives.
What’s the best corn to use?
- Fresh corn in summer, frozen or canned the rest of the year.
Conclusion
This Crockpot Chicken Corn Chowder is creamy, cozy, and perfect for busy weeknights or lazy weekends. Packed with tender chicken, sweet corn, potatoes, and smoky bacon, it’s a hearty bowl of comfort your whole family will love.
Once you try it, you’ll want to make it again and again—especially when you need a warm, satisfying meal with minimal effort.