Crockpot Chicken Corn Soup – Simple & Healthy Comfort Meal

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This Crockpot Chicken Corn Chowder is the perfect cold-weather comfort food—rich, creamy, and packed with hearty ingredients like tender shredded chicken, sweet corn, soft potatoes, and savory herbs. Let your slow cooker do all the heavy lifting while you enjoy the warmth of this wholesome, satisfying dish that’s sure to become a family favorite.

With just 15 minutes of prep, this chowder simmers low and slow to develop incredible depth of flavor. Whether you’re cooking for a crowd or planning easy weeknight meals, this recipe delivers cozy vibes in every spoonful.

Ingredients Overview

Let’s break down the flavorful building blocks of this creamy chowder:

Chicken

  • Boneless, skinless chicken breasts or thighs work beautifully.

  • Thighs offer more moisture and flavor, while breasts stay lean.

Corn

  • Use frozen sweet corn, fresh off the cob, or canned corn.

  • For added flavor, use fire-roasted corn.

Potatoes

  • Yukon Gold potatoes are ideal—they’re creamy and hold their shape.

  • Russet potatoes also work and break down more for a thicker texture.

Onion, Celery, and Garlic

  • This aromatic trio forms the flavorful base.

  • Garlic enhances the savoriness of the chowder and balances the sweetness of corn.

Chicken Broth

  • Acts as the liquid base. Use low-sodium broth to control salt levels.

Half-and-Half or Heavy Cream

  • Adds richness and velvety texture to the finished soup.

  • Can be substituted with whole milk or evaporated milk.

Cheddar Cheese (Optional)

  • Stirred in at the end for added sharpness and creaminess.

Bacon (Optional)

  • Crumbled bacon adds a smoky, savory finish.

  • Can be stirred into the soup or used as a topping.

Herbs & Spices

  • Thyme, paprika, salt, and black pepper complement the corn and chicken beautifully.

  • Optional: a pinch of cayenne for heat.

Step-by-Step Instructions

This is a true dump-and-go slow cooker recipe with optional finishing steps for extra creaminess and texture.

1. Add Ingredients to Crockpot

In a 6-quart crockpot, combine:

  • 1½ lbs chicken breasts or thighs

  • 4 cups diced Yukon Gold or Russet potatoes

  • 1½ cups corn kernels (fresh, frozen, or canned)

  • 1 small yellow onion, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 4 cups low-sodium chicken broth

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp dried thyme

  • Optional: ½ tsp smoked paprika or cayenne

2. Cook Low and Slow

Cover and cook on:

  • LOW for 6–8 hours

  • or HIGH for 4–5 hours

Until potatoes are fork-tender and chicken shreds easily.

3. Shred Chicken

Remove the cooked chicken to a bowl. Shred with two forks and return to the crockpot.

4. Add Cream and Thicken

Stir in:

  • 1½ cups half-and-half or heavy cream

  • Optional: 1 cup shredded sharp cheddar cheese

For a thicker chowder:

  • Mix 2 tbsp cornstarch with 2–3 tbsp cold water.

  • Stir into soup and cook on HIGH for 20 more minutes to thicken.

5. Add Bacon and Garnish

Crumble 4 slices cooked bacon into the chowder or use as a garnish.

Garnish with:

  • Fresh parsley or chives

  • Extra cheddar cheese

  • Cracked black pepper

Tips, Variations, and Substitutions

Tips for the Best Chowder

  • Don’t add dairy too early. Always stir it in at the end to prevent curdling.

  • For added creaminess, blend a cup of the soup and stir it back in.

  • Adjust the texture with extra broth or cream depending on your preference.

Flavor Variations

  • Southwest Style: Add green chiles, black beans, and cumin.

  • Spicy Kick: Stir in diced jalapeño or a few dashes of hot sauce.

  • Lighter Version: Use 2% milk or unsweetened almond milk instead of cream.

Substitutions

  • Dairy-Free: Use full-fat coconut milk or oat cream.

  • Vegetarian: Replace chicken with canned white beans and use veggie broth.

  • Gluten-Free: Use cornstarch or skip the thickener—potatoes will naturally add body.

Serving Ideas & Occasions

This crockpot chowder is perfect for:

  • Busy weeknights

  • Fall and winter dinners

  • Game day gatherings

  • Meal prep and freezer meals

Serve with:

  • Crusty sourdough bread

  • Cheddar biscuits

  • Cornbread muffins

  • A crisp green salad

Refrigerate leftovers for up to 4 days or freeze (before adding cream) for up to 3 months.

Nutritional & Health Notes

This chowder is a wholesome and balanced one-pot meal:

  • High in protein from chicken and cheese

  • Rich in fiber and potassium from potatoes and corn

  • Lighten it by using low-fat milk and omitting cheese or bacon

  • Boost nutrients with added spinach, kale, or carrots

Frequently Asked Questions

1. Can I use frozen corn?

Yes! Frozen corn works perfectly. Add straight to the slow cooker—no need to thaw.

2. Can I use cooked or rotisserie chicken?

Yes. Add it in during the last 30 minutes of cooking, just long enough to heat through.

3. How can I make the soup thicker?

Use a cornstarch slurry, mash a few of the potatoes, or blend a portion of the soup and stir it back in.

4. Can I freeze this chowder?

Yes, but for best results, freeze before adding dairy. Add cream and cheese after reheating.

5. What potatoes work best?

Yukon Golds are creamy and hold their shape. Russets break down more and help thicken the chowder.

6. Is bacon necessary?

No, but it adds smoky, savory depth. You can skip it or use turkey bacon or smoked paprika for flavor.

7. How do I reheat leftovers?

Reheat gently on the stove or in the microwave. Add a splash of milk or broth if it has thickened too much.

Tasty Recipes Card

Description:
A creamy, comforting slow-cooked chowder made with tender chicken, sweet corn, and hearty potatoes. This cozy recipe is perfect for cold nights and easy weeknight dinners.

Ingredients:

  • 1½ lbs boneless chicken breasts or thighs

  • 4 cups diced Yukon Gold potatoes

  • 1½ cups corn (frozen, fresh, or canned)

  • 1 yellow onion, diced

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 4 cups low-sodium chicken broth

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp dried thyme

  • Optional: ½ tsp smoked paprika or cayenne

  • 1½ cups half-and-half or cream

  • 1 cup shredded cheddar cheese (optional)

  • 2 tbsp cornstarch + 2 tbsp cold water

  • 4 slices bacon, cooked and crumbled

  • Fresh parsley or chives, for garnish

Instructions:

  1. Add chicken, potatoes, corn, onion, celery, garlic, broth, and seasonings to crockpot.

  2. Cover and cook on LOW 6–8 hrs or HIGH 4–5 hrs.

  3. Shred chicken and return to pot.

  4. Stir in cream and cheddar (if using).

  5. Mix cornstarch with water and stir in. Cook 20 more minutes to thicken.

  6. Top with bacon and garnish with herbs.

Notes:

  • For dairy-free, use coconut or oat milk.

  • Freeze without cream, and add it after reheating.

  • Add kale, spinach, or carrots for extra nutrition.

Details:
Prep Time: 15 minutes
Cook Time: 6–8 hours (slow cooker)
Total Time: 6–8 hours
Yield: 6 servings

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