Crockpot Chicken Corn Chowder: A Comforting, Creamy Classic Made Easy

When the craving for something warm, creamy, and comforting strikes, nothing hits the spot quite like a bowl of chicken corn chowder. And when it’s made in a crockpot? Even better. This Crockpot Chicken Corn Chowder is everything you love about classic chowder—rich, hearty, and satisfying with minimal effort. Just toss the ingredients in your slow cooker and let it work its magic.

Whether you’re meal prepping for the week, feeding a crowd, or just in need of a cozy dinner, this dish delivers big on flavor, convenience, and comfort.

Let’s dive into what makes this chowder so special—and how you can make it your own.

Ingredients Breakdown

Here’s what you need to make this creamy, cozy chowder:

For the Chowder:

• 1 ½ lbs (680g) boneless, skinless chicken breasts or thighs – Thighs give a richer flavor, while breasts are leaner. Both shred beautifully.
• 3 cups (720ml) low-sodium chicken broth – The base of your chowder, adding depth without being too salty.
• 2 cups (480ml) milk – Use whole milk for creaminess, or low-fat for a lighter option.
• 1 cup (240ml) heavy cream – This adds richness. You can swap for light cream or half-and-half if preferred.
• 3 cups (450g) corn – Frozen, fresh, or canned all work. Corn adds sweetness and texture.
• 3 medium potatoes, peeled and diced – Yukon Gold or Russet are great for chowders as they soften nicely.
• 1 small onion, finely chopped – Builds the flavor base.
• 2 cloves garlic, minced – For savory depth.
• 1 teaspoon dried thyme – Earthy and aromatic.
• 1 teaspoon smoked paprika – Adds warmth and a subtle smoky flavor.
• ½ teaspoon salt – Adjust to taste depending on your broth.
• ½ teaspoon black pepper – For a bit of bite.

For Thickening & Extra Flavor (Add Toward the End):

• 2 tablespoons cornstarch + 2 tablespoons water – Creates a smooth slurry to thicken the chowder.
• ½ cup (60g) shredded cheddar cheese (optional) – Adds cheesy richness.
• ½ cup (120ml) sour cream or Greek yogurt – Makes the soup extra creamy and tangy.
• ½ cup (100g) cooked crumbled bacon (optional, for garnish) – Adds smoky crunch.
• Fresh parsley or green onions – For garnish and a pop of color.

How to Make Crockpot Chicken Corn Chowder

Making this chowder is as easy as tossing everything in the slow cooker and letting it simmer into something magical. Here’s the step-by-step process:

Step 1: Load Up the Crockpot

Add the chicken (whole), broth, milk, cream, corn, potatoes, onion, garlic, thyme, smoked paprika, salt, and pepper to the crockpot. Stir gently to combine.

Tip: If you’re using frozen corn, no need to thaw—just toss it right in.

Step 2: Cook Low and Slow

Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and the potatoes are soft.

Your kitchen will start to smell incredible, and the chowder will begin to thicken naturally as the potatoes break down.

Step 3: Shred the Chicken

Once the chicken is fully cooked, use tongs to remove it from the crockpot. Shred it with two forks, then return it to the chowder. Stir everything together.

Step 4: Thicken the Chowder

In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Stir this slurry into the chowder.

Let it cook on high for another 15–20 minutes, uncovered, until thickened.

Pro Tip: If you prefer an ultra-thick chowder, you can mash some of the potatoes directly in the pot before adding the cornstarch slurry.

Step 5: Stir in the Creamy Extras

Turn off the heat and stir in the cheddar cheese and sour cream or Greek yogurt. This takes the chowder from great to unforgettable. Taste and adjust seasoning with more salt or pepper if needed.

Step 6: Garnish and Serve

Ladle into bowls and top with crumbled bacon, chopped parsley, or green onions for color and crunch. Add a slice of crusty bread or a biscuit on the side for dipping.

Pro Tips for the Best Crockpot Chicken Corn Chowder

• Don’t skip the cream – Even a little bit of cream or half-and-half makes a huge difference in texture.
• Make it spicy – Add diced jalapeño, a pinch of cayenne, or a few dashes of hot sauce for heat.
• Use rotisserie chicken – If you’re short on time, use cooked, shredded rotisserie chicken and reduce cook time by 1–2 hours.
• Add extra veggies – Bell peppers, carrots, or celery work beautifully in this chowder if you want more veggies.
• Make it ahead – This chowder tastes even better the next day! Store in the fridge and reheat gently.

Variations to Try

• Southwestern Chicken Chowder – Add black beans, cumin, chopped green chiles, and finish with lime juice and cilantro.
• Lighter Version – Use low-fat milk, skip the cheese, and stir in Greek yogurt instead of sour cream for a leaner finish.
• Seafood Twist – Swap out the chicken for shrimp or crab and add Old Bay seasoning for a coastal version.

Storage & Reheating

This chowder stores wonderfully, making it perfect for leftovers or meal prep.

• To refrigerate: Store in an airtight container for up to 4 days.
• To freeze: Let it cool completely, then freeze for up to 3 months. Note: The texture may change slightly due to the dairy, but it will still taste great.
• To reheat: Warm on the stove over medium heat, stirring frequently. Add a splash of broth or milk if needed to loosen it up.

Why You’ll Love This Recipe

• Set it and forget it: Minimal prep, maximum comfort.
• Perfectly balanced: Creamy, hearty, and flavorful without being heavy.
• Crowd-pleaser: Great for family dinners, potlucks, or meal prepping lunches.
• Customizable: Easy to adjust to your taste preferences or dietary needs.

What to Serve with Chicken Corn Chowder

• Crusty bread or garlic toast – for dipping into the creamy broth.
• A simple green salad – to lighten up the meal.
• Cheddar biscuits or cornbread – for a cozy Southern-inspired pairing.
• Roasted veggies – like asparagus or green beans to round out the plate.

Frequently Asked Questions

Can I use canned corn?

Absolutely. Just be sure to drain it first. You can also use fire-roasted canned corn for a smoky twist.

What’s the best kind of potato to use?

Yukon Gold or Russet potatoes work best. They break down just enough to help thicken the chowder while keeping some bite.

How can I make this chowder dairy-free?

Swap the milk and cream for unsweetened almond or oat milk, and use a dairy-free yogurt or cashew cream in place of sour cream.

Can I make this on the stovetop?

Yes! Sauté the onion, garlic, and spices in a large pot, then add the rest of the ingredients. Simmer until the potatoes are tender and chicken is cooked, then shred the chicken and follow the same thickening and finishing steps.

Is this soup gluten-free?

Yes, it’s naturally gluten-free if you ensure your broth and all ingredients (like sour cream or cheese) are certified gluten-free. No flour is used to thicken it—just cornstarch.

Final Thoughts

This Crockpot Chicken Corn Chowder is the ultimate comfort food made effortless. With its creamy texture, tender chicken, sweet corn, and hearty potatoes, it’s a dish that feels like a warm hug on a chilly day. The beauty of this recipe lies in its simplicity you can prepare it in the morning and come home to a ready-made, satisfying meal with minimal cleanup.

Whether you’re cooking for your family, entertaining guests, or meal prepping for the week, this chowder fits the bill. It’s easy to customize with your favorite add-ins or dietary preferences, making it a versatile staple in your recipe rotation.

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