Crockpot Chicken Corn Chowder: Creamy Slow Cooker Comfort Soup

Crockpot Chicken Corn Chowder

If you have been hunting for a dinner that practically cooks itself while you fold laundry, answer emails, or chase everyone out the door, this Crockpot Chicken Corn Chowder is exactly what you need. It takes everything you love about classic corn chowder and adds chicken, so every bowl brings extra protein along with all that creamy corn flavor.

The whole process is hands off with minimal prep. You crisp some bacon, chop a few vegetables, and let the slow cooker handle the rest. There is no cornstarch in this recipe, and I will show you the simple blending trick that gives the chowder its thick, silky body anyway.

Because it is a slow cooker meal, it also keeps your kitchen cool, which matters when it is hot outside and you still want a cozy bowl of soup. Madeline Tague created this recipe, and it has become one of those dependable dinners I come back to whenever I want something filling that also makes great leftovers.

Why You’ll Love This Recipe

There are plenty of reasons this chowder earns a regular spot in my rotation. It fits neatly into easy meal prep, because you can load the crockpot in the morning and come home to dinner that is already waiting for you.

• Meal prep friendly. A crockpot meal can be part of your weekly prep plan, so dinner is ready on the nights that get away from you.
• Your kitchen stays cool. Slow cooker meals do not run the stove or the oven for hours, which is a real gift during hot summer weeks.
• It works all year. Use fresh sweet corn during corn season or frozen corn the rest of the year, and the chowder still tastes wonderful.
• Leftovers reheat beautifully. A bowl of leftover chicken corn chowder warms up nicely for lunch the next day.

With 8 servings in the pot, there is usually enough to feed a hungry crowd and still tuck a container away for later in the week.

Serving suggestions

For serving, I keep it simple and let the chowder lead. A sprinkle of extra crispy bacon on top adds a little crunch to every spoonful, and it looks lovely too.

A few sides work especially well with this soup:

• Green chili corn bread for dipping and sopping up the creamy broth.
• A wedge salad when you want something crisp and cool alongside.
• A strawberry quinoa salad if you would like a little sweetness and a handful of greens on the plate.

Any of these turns a bowl of chowder into a complete meal that feels special enough for company.

Ingredients and Ingredient Substitutions

Every ingredient in this chowder has a job, and once you see how they work together the recipe makes perfect sense. Here is what each one brings to the pot.

• Bacon. This is where a big share of the flavor comes from. Six strips go into the crockpot, and I always cook a few extra for topping.
• Yellow onion, carrots, and celery. Together these three make the mirepoix that builds the savory base of the chowder.
• Yellow potatoes. They are my preferred choice because they soften into a creamy texture. Red potatoes work as a substitute if that is what you have on hand.
• Boneless skinless chicken breasts. They keep the recipe easy, and they shred into tender pieces once they are cooked.
• Sweet corn kernels. Fresh corn is wonderful in season, and frozen corn is a great option when fresh corn is not available.
• The seasoning blend. Kosher salt, garlic powder, black pepper, and sweet paprika season the whole pot and keep the flavor balanced.
• Chicken broth. Homemade or store bought both work well as the liquid base for the soup.
• Heavy cream. Stirred in at the end, it gives the chowder the perfect consistency.

Two easy swaps are worth knowing. If you would rather not cook the chicken from scratch, add rotisserie chicken pieces at the end of cooking instead. To make a vegetarian version, leave the chicken out and use vegetable broth in place of the chicken broth. Everything else in the recipe stays the same.

How to make

The method is refreshingly simple and comes together in two main steps. Here is the whole process, from the first slice of bacon to the last spoonful.

Step 1: Cook Bacon and combine ingredients

Start by cooking the bacon in a skillet or in the oven. Let it cool slightly, then cut it into bite sized pieces.

Place the cooked bacon in your crockpot along with the diced yellow onion, carrots, celery, and yellow potato, plus the chicken breasts, the corn, the salt, garlic powder, pepper, paprika, and the chicken broth. Stir everything together and cover the crockpot.

Step 2: Cook and enjoy

Set the crockpot to cook on low for 4 to 6 hours or on high for 2 to 3 hours. Before you go any further, check that the chicken has reached an internal temperature of at least 165F and that it shreds easily.

Remove the chicken from the crockpot and shred it with 2 forks. Then remove about one third of the soup from the crockpot and blend it with an immersion blender or a standard blender.

Pour the blended soup back into the crockpot along with the shredded chicken and the heavy cream. Taste it and season with salt if needed, then stir to mix everything together.

Serve immediately, topped with extra crispy bacon, fresh parsley, and black pepper.

Safety note: always confirm the chicken reaches an internal temperature of at least 165F before you shred it and serve the chowder.

Storage and Reheating

Leftover chicken corn chowder keeps beautifully, which is one of the reasons I make it so often. Store leftovers in an airtight container in the fridge for up to 4 days.

When you are ready to eat, reheat in the microwave or on the stove until warmed through. I usually warm mine gently on the stovetop and give it a stir partway through, so the cream blends back in smoothly.

Check out these other Corn Inspired Recipes

If you enjoy cooking with corn as much as I do, there are more ideas waiting for you. Try Creamed Corn, Creamy Corn Pasta, Summer Corn Salad, and Black Bean and Corn Dip. Any of these would round out a potluck table or a relaxed weekend lunch.

Ingredients

This recipe makes 8 servings. Here is everything you will need:

• 6 strips bacon, plus extra if you want more for topping
• 1 cup diced yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 lbs yellow potatoes, peeled and cubed
• 1 1/2 to 2 lbs boneless skinless chicken breasts
• 12 oz sweet corn kernels, fresh or frozen
• 2 tsp kosher salt
• 2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp sweet paprika
• 1 qt chicken broth
• 1/2 cup heavy cream

Instructions

1. Cook bacon on a skillet or in the oven. Allow it to cool slightly, then cut it into bite sized pieces.
2. Place the cooked bacon in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
3. Set the crockpot to cook on low for 4 to 6 hours or on high for 2 to 3 hours. Ensure the chicken has reached at least an internal temperature of 165F. Remove the chicken from the crockpot and shred it with 2 forks.
4. Remove about one third of the soup from the crockpot and blend it with an immersion blender or a standard blender. Pour it back into the crockpot along with the shredded chicken and the heavy cream. Taste and season with salt if needed.
5. Stir to mix together and serve immediately. Top with extra crispy bacon, fresh parsley, and black pepper.

That is the entire method, and it stays the same whether you use fresh corn or frozen corn.

Recipe details

Here is the quick summary before you start cooking.

Depending on your slow cooker, the cook time runs 4 to 6 hours on low or 2 to 3 hours on high.

Nutrition per serving, from the source recipe:

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Crockpot Chicken Corn Chowder If you have been hunting for a dinner that practically cooks itself while you fold laundry, answer emails, or chase everyone out the door, this Crockpot Chicken Corn Chowder is exactly what you need. It takes everything you love about classic corn chowder and adds chicken, so every bowl brings extra protein along with all that creamy corn flavor.

• Total Time: 255 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

Ingredients
6 strips bacon
1 cup yellow onion, diced
1 cup carrots, diced
1 cup celery, diced
2 lbs yellow potato, peeled and cubed
1 ½ – 2 lbs boneless skinless chicken breasts
12 oz sweet corn kernels, fresh or frozen
2 tsp kosher salt
2 tsp garlic powder
½ tsp black pepper
½ tsp sweet paprika
1 qt chicken broth
½ cup heavy cream

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Instructions

Instructions
1-Cook bacon on a skillet or in: Cook bacon on a skillet or in the oven. Allow to cool slightly and cut into bite sized pieces.
2-Place cooked bacon in a crockpot along: Place cooked bacon in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
3-Set to cook on low for 4-6: Set to cook on low for 4-6 hours or high for 2-3 hours. Ensure that the chicken has reached at least an internal temperature of 165F. Remove the chicken from the crockpot and shred with 2 forks.
4-Remove about ⅓ of the soup from: Remove about ⅓ of the soup from the crockpot and blend with an immersion blender or a standard blender. Pour it back into the crockpot along with the shredded chicken and heavy cream. Taste and season with salt if needed.
5-Stir to mix together and serve immediately: Stir to mix together and serve immediately. Top with extra crispy bacon, fresh parsley and black pepper.

Last Step:

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• Prep Time: 15 min
• Cook Time: 240 min
• Method: slow_cooker

Nutrition

• Calories: 339
• Sugar: 6g
• Sodium: 1229mg
• Fat: 14g
• Saturated Fat: 6g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 66mg