Crockpot Chicken Corn Chowder Recipe

Introduction

This Crockpot Chicken Corn Chowder is a comforting and hearty slow-cooked soup perfect for any day of the year. Packed with tender chicken, sweet corn, and creamy potatoes, it’s an easy meal that warms you from the inside out.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 6 cups chicken broth
• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup diced potatoes (up to 2 cups for a heartier texture)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 cup heavy cream
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Step 1: Dice the potatoes, carrots, celery, and onion into roughly 1/2-inch pieces. Mince the garlic cloves finely to ensure even cooking and perfect texture.
2. Step 2: Place the chicken in the bottom of your crockpot. Add the diced vegetables and garlic on top. Pour in the chicken broth and sprinkle with smoked paprika, dried thyme, salt, and black pepper. Stir gently to mix seasonings.
3. Step 3: Stir in the corn kernels. If using frozen corn, no need to thaw. Fresh corn adds sweetness, and canned corn should be drained before adding.
4. Step 4: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the chicken is tender and easily shredded. Stir halfway through if possible, but it’s not essential.
5. Step 5: Remove the chicken and shred it using two forks. Alternatively, shred the chicken directly in the crockpot. Return the shredded chicken to the pot and stir gently to combine.
6. Step 6: In a small bowl, whisk 2 tablespoons of flour with 2–3 tablespoons of heavy cream until smooth. Gradually whisk in the remaining ¾ cup cream until combined. Pour this into the crockpot and stir. Cook on HIGH for another 15-20 minutes to thicken.
7. Step 7: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped fresh parsley if desired.

Tips & Variations

• Use cornstarch instead of flour for a gluten-free version; mix it with cold cream before adding.
• For added flavor, sauté onions and garlic briefly before adding to the crockpot.
• Swap chicken thighs for breasts if you prefer leaner meat, but thighs stay moister during slow cooking.
• Add a pinch of cayenne or a splash of hot sauce for a subtle kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent scorching. You can also freeze this chowder for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts or thighs. Just add extra cooking time to ensure the chicken cooks through thoroughly and becomes tender enough to shred.

Is it necessary to shred the chicken before adding the cream mixture?

Shredding the chicken first helps the cream mixture blend evenly with the meat and vegetables, creating a smoother, creamier chowder. However, you can shred it directly in the crockpot if pressed for time.

Crockpot Chicken Corn Chowder Recipe

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★★★★★

4.7 from 100 reviews

This Crockpot Chicken Corn Chowder is a comforting and creamy slow-cooked soup featuring tender shredded chicken, sweet corn, and a medley of diced vegetables like potatoes, carrots, celery, and onions. Seasoned with smoked paprika and thyme, it’s a hearty and flavorful meal perfect for cozy days. Made effortlessly in a crockpot, it requires minimal prep and yields a rich, satisfying chowder with a velvety finish from the heavy cream and flour mixture.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH plus 15-20 minutes thickening
• Total Time: 6 hours 40 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein and Broth

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 6 cups chicken broth

Vegetables

• 2 cups corn kernels (fresh, frozen, or canned)
• 1 cup diced potatoes (up to 2 cups if preferred)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 garlic cloves, minced

Thickening and Seasoning

• 1 cup heavy cream
• 2 tbsp all-purpose flour (or cornstarch for gluten-free)
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Garnish

• 1/4 cup chopped fresh parsley (optional)

Instructions

1. Prep Your Vegetables: Dice the potatoes, carrots, celery, and onion into roughly 1/2-inch pieces and mince the garlic cloves finely to ensure even cooking and a consistent texture throughout the chowder.
2. Season and Add Base Ingredients: Place the chicken breasts or thighs in the bottom of your crockpot. Layer the diced potatoes, carrots, celery, onion, and minced garlic on top. Pour in the chicken broth, then sprinkle smoked paprika, dried thyme, salt, and black pepper over the ingredients. Stir gently to combine the seasonings.
3. Add the Corn: Stir in the corn kernels directly into the crockpot. No need to thaw frozen corn beforehand; fresh corn adds extra sweetness, and canned corn should be drained before use.
4. Slow Cook to Perfection: Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is tender and can be easily shredded with a fork. Stir halfway through if possible, but it is not required.
5. Shred the Chicken: Remove the chicken pieces and shred them using two forks. Alternatively, shred the chicken directly in the crockpot for convenience. Return the shredded chicken to the crockpot and stir gently to combine with the vegetables and broth.
6. Create the Creamy Base: In a small bowl, whisk the 2 tablespoons of flour with 2–3 tablespoons of heavy cream until smooth. Gradually whisk in the remaining 3/4 cup of heavy cream until fully incorporated. Pour this mixture into the crockpot and stir well. Cook for an additional 15-20 minutes on HIGH to thicken the chowder.
7. Final Touches: Taste the chowder and adjust seasoning with additional salt and pepper if needed. Ladle the chowder into bowls and garnish with freshly chopped parsley if desired for a fresh burst of flavor and color.

Notes

• For a gluten-free version, substitute all-purpose flour with cornstarch.
• Using thighs instead of breasts offers a richer flavor and juicier texture.
• Fresh corn can be replaced with frozen or canned corn for convenience.
• Shredding chicken directly in the crockpot reduces cleanup and prep time.
• You can increase potatoes up to 2 cups if you prefer a thicker, heartier chowder.

Keywords: Chicken Chowder, Crockpot Soup, Slow Cooker Corn Chowder, Creamy Chicken Soup, Comfort Food, Easy Crockpot Recipes