Why Make This Recipe

Crockpot Chicken Corn Chowder is more than just a meal; it’s a warm hug in a bowl. Picture this: after a long day of busy schedules and running around, you can come home to a hot, nourishing soup that practically makes itself. This chowder is filled with comforting flavors and wholesome ingredients that your whole family will love.

What I truly adore about this recipe is its simplicity and flexibility. You can toss everything in the crockpot in the morning and let it do all the work for you. Plus, the corn adds a natural sweetness that kids will enjoy, making it an ideal choice for weeknight dinners. If you want to knock out dinner in one fell swoop, this soup is your best friend!

How to Make Crockpot Chicken Corn Chowder

Here’s how to whip up this delicious chowder with minimal effort.

Ingredients:

1 lb chicken breast, diced
4 cups corn (frozen or fresh)
4 cups chicken broth (you can also use vegetable broth for a lighter option)
1 onion, chopped
2 cloves garlic, minced
2 potatoes, diced
1 cup heavy cream (or you can use coconut milk for a non-dairy version)
Salt and pepper to taste
Crispy bacon (optional, but turkey bacon works too!)
Shredded cheese (optional)
Sour cream (optional)

Directions:

In a crockpot, combine the diced chicken, corn, chicken broth, chopped onion, minced garlic, and diced potatoes.
Season it all with a pinch of salt and pepper.
Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chicken and potatoes are tender.
About 30 minutes before serving, stir in the heavy cream to add that creamy richness.
Serve hot, topping with crispy bacon, shredded cheese, or a dollop of sour cream, if you like. It pairs beautifully with warm bread or a crisp salad.

How to Serve Crockpot Chicken Corn Chowder

Serving this chowder is as easy as making it! Ladle it into bowls and let everyone customize their servings. Add crispy bacon on top for some crunch or sprinkle shredded cheese for a cheesy vibe. A dollop of sour cream can really elevate the flavor. And don’t forget some warm bread or a simple salad on the side to round things out. Not only does it taste great, but it also looks inviting, making it perfect for family dinners or cozy gatherings.

How to Store Crockpot Chicken Corn Chowder

Leftovers? Yes, please! Let any remaining chowder cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. When you’re ready to enjoy it again, just reheat on the stove or microwave until warmed through. You can also freeze the chowder for up to 3 months. Just be sure to leave out the cream if you plan to freeze it, as it can change texture once thawed. You can always stir it in fresh once you reheat it!

Tips to Make Crockpot Chicken Corn Chowder

Prep Ahead: If mornings are rushed, cut your veggies the night before. Store them in the fridge so you can just toss everything in the crockpot in the morning.
Add Extra Veggies: Sneak in other vegetables like bell peppers, carrots, or even spinach for added nutrition. They’ll blend right in with the chowder.
Spice it Up: For a little kick, add cayenne pepper or diced jalapeños to the mix. This can make it more exciting for older kids and adults.
Cream Alternatives: If you prefer a lighter version, substituting half and half or whole milk for heavy cream can work beautifully.

Variation

You can easily switch up this chowder to suit your family’s taste. Try using shredded rotisserie chicken for a quicker version or swap potatoes for sweet potatoes for a different flavor profile.

FAQs

Can I use frozen chicken?
Absolutely! Frozen chicken works just fine in this recipe. Just make sure to cook it a bit longer to ensure it’s fully cooked through.

Can I make this chowder vegetarian?
Yes! Simply replace the chicken with a can of drained and rinsed beans (like black beans or chickpeas) and use vegetable broth instead of chicken broth.

How do I thicken my chowder?
If you want a thicker texture, you can mash some of the potatoes with a fork or add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) during the last 30 minutes of cooking.

With these tips and this comforting recipe, you’re set for an easy and delicious weeknight dinner. Happy cooking!

Crockpot Chicken Corn Chowder

Author: mixturarecipes
Total Time: 495 minutes
Yield: 6 servings 1x
Diet: Gluten-Free

Print Recipe

Description

A warm and comforting chicken corn chowder made effortlessly in a crockpot, perfect for busy weeknight dinners.

Ingredients

Scale

1 lb chicken breast, diced
4 cups corn (frozen or fresh)
4 cups chicken broth (or vegetable broth)
1 onion, chopped
2 cloves garlic, minced
2 potatoes, diced
1 cup heavy cream (or coconut milk for non-dairy)
Salt and pepper to taste
Crispy bacon, optional
Shredded cheese, optional
Sour cream, optional

Instructions

In a crockpot, combine the diced chicken, corn, chicken broth, chopped onion, minced garlic, and diced potatoes.
Season with salt and pepper.
Cover and cook on low for 6-8 hours or high for 4-5 hours until chicken and potatoes are tender.
About 30 minutes before serving, stir in the heavy cream.
Serve hot, topping with crispy bacon, shredded cheese, or sour cream as desired.

Notes

Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months (omit cream for freezing).

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg

Keywords: chowder, slow cooker, chicken soup, comfort food