Description

This Crockpot Chicken Corn Chowder is a creamy, comforting soup that’s perfect for any day. Made with tender chicken, sweet corn, and hearty vegetables slow-cooked to perfection, it’s an easy-to-make meal that delivers rich flavors with minimal effort. The addition of creamy half-and-half and optional bacon and cheese makes it a filling and satisfying dish ideal for fall or anytime comfort food craving.

Ingredients

Scale

Chicken and Vegetables

1.5 pounds boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced potatoes
1/2 cup diced celery
1 small onion, diced

Corn

1 (15-ounce) can corn, drained
1 (15-ounce) can cream-style corn

Liquids and Seasonings

3 cups chicken broth
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste

Thickening and Garnishes

1 cup half-and-half or heavy cream
2 tablespoons all-purpose flour
4 slices cooked bacon, crumbled (optional)
1/2 cup shredded cheddar cheese (optional)
Chopped fresh parsley or green onions for garnish

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients in Crockpot: Add the chicken breasts, drained corn, cream-style corn, carrots, potatoes, celery, diced onion, chicken broth, garlic powder, dried thyme, paprika, salt, and pepper into a 6-quart crockpot. Stir gently to mix all ingredients evenly.
Cook Low and Slow: Cover the crockpot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. Cook until the chicken is fully cooked through and the vegetables become tender.
Shred Chicken and Thicken Chowder: Remove the chicken breasts from the crockpot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the crockpot. In a small bowl, whisk together the half-and-half and flour until smooth to create a slurry. Stir this mixture into the chowder to thicken it.
Final Cooking and Thickening: Cover the crockpot again and cook on high for an additional 20 to 30 minutes or until the chowder has thickened to your liking.
Add Optional Garnishes and Serve: Just before serving, stir in crumbled cooked bacon and shredded cheddar cheese if desired. Ladle the chowder into bowls and garnish with chopped fresh parsley or sliced green onions for a fresh finish.

Notes

For a deeper, richer flavor, sauté the onions and celery in a bit of oil or butter before adding them to the crockpot.
Using pre-cooked rotisserie chicken can reduce the total cook time by 1 to 2 hours.
To make this chowder gluten-free, substitute the all-purpose flour with cornstarch for thickening.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 6 to 7 hours on low or 3 to 4 hours on high plus 20-30 minutes for thickening
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 380
Sugar: 6g
Sodium: 620mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 28g
Cholesterol: 85mg