Chicken Corn Chowder Crock Pot
Hola! If there’s one thing my Florida kitchen has taught me, it’s that a cozy bowl of soup can turn any ordinary day into something special. I still remember those chilly evenings when my abuela would simmer pots of rich, creamy soups that made the whole house smell like pure comfort. Today I’m sharing my take on crockpot chicken corn chowder, a creamy, hearty dish that’s as easy as it is delicious. Packed with tender chicken, sweet corn, soft potatoes, and crispy bacon, this chowder is proof that slow cooker magic exists. Trust me, this chicken corn chowder soup is going to be a new family favorite.
Quick Recipe Overview
| Prep Time | 10 minutes |
| Cook Time | 4 hours |
| Total Time | 4 hours 10 minutes |
| Servings | 4 |
| Difficulty | Easy |
| Cuisine | American |
| Best Season | Fall & Winter |
Why You’ll Love This Recipe
- Effortless cooking: Just toss everything in your crockpot and let it do the work. It’s the ultimate set-it-and-forget-it recipe.
- Rich and creamy flavor: The combination of cream-style corn and heavy cream makes this chowder extra velvety and comforting.
- Hearty and filling: With chicken, potatoes, and bacon, this isn’t just soup, it’s a complete meal in a bowl.
- Customizable: Easily adjust the heat with diced green chiles or chipotle peppers, or make it lighter by swapping heavy cream for half-and-half.
- Family favorite: Kids love the sweetness of the corn while adults can appreciate the layers of smoky, savory flavor.
Creamy Slow Cooker Chicken Corn Chowder
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
Description
Creamy slow cooker chicken corn chowder is the perfect set it and forget it crockpot soup to warm you all season long. Packed with tender chicken, potatoes, corn, and bacon, this hearty chowder is pure comfort food.
Ingredients
- 3 medium boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 5 small red, gold, or brown potatoes, cut into 1-inch pieces
- 1 (8-ounce) can diced green chiles
- 1 small white or yellow onion, diced
- 2 cans cream-style corn
- 2 cups heavy cream (or half & half)
- 1 teaspoon garlic powder
- 4–6 bacon strips, diced and cooked until crispy
- Salt and pepper to taste
- Freshly chopped parsley
Instructions
1. Place chicken, chicken broth, potatoes, green chiles, onion, and cream-style corn into slow cooker. Stir well to combine.
2. Cover and cook on low for 4 hours until chicken is tender and potatoes are soft.
3. Uncover and shred chicken inside the slow cooker using two forks. Stir back into the chowder.
4. Add heavy cream, garlic powder, and crispy bacon. Season with salt and pepper. Cook another 15–20 minutes.
5. Garnish with fresh parsley and cracked black pepper before serving hot.
Notes
For extra heat, add a pinch of red pepper flakes or chipotle peppers in adobo.
Swap half & half for heavy cream for a lighter version.
You can use pre-cooked bacon bits instead of frying bacon yourself.
Keeps in the fridge up to 5 days or freezer up to 5 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 895
- Sugar: 11 g
- Sodium: 946 mg
- Fat: 49 g
- Saturated Fat: 29 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 89 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 219 mg
Ingredients
- 3 medium boneless skinless chicken breasts
- 4 cups low sodium chicken broth
- 5 small red, gold, or brown potatoes, cut into 1-inch pieces (red potatoes recommended)
- 1 (8-ounce) can diced green chiles
- 1 small white or yellow onion, diced
- 2 cans cream-style corn
- 2 cups heavy cream (or half & half for lighter version)
- 1 teaspoon garlic powder
- 4–6 bacon strips, diced and cooked until crispy
- Salt and pepper to taste
- Freshly chopped parsley
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken breasts | Boneless, skinless works best, but you can substitute with thighs for richer flavor. |
| Chicken broth | Use low sodium so you can control the saltiness of your chowder. |
| Potatoes | Red potatoes hold their shape better during long cooking times. |
| Green chiles | Mild adds flavor without heat, but spicy varieties can be swapped for extra kick. |
| Onion | White onion adds sharper flavor, yellow onion is sweeter. |
| Cream-style corn | This is what makes the soup extra creamy, don’t skip it. |
| Heavy cream | Swap with half & half for a lighter version or coconut milk for dairy-free. |
| Bacon | Cook until crispy before adding to avoid chewy texture. |
| Parsley | Adds freshness and color just before serving. |
Step-by-Step Instructions
- Place chicken, chicken broth, potatoes, green chiles, onion, and cream-style corn into your slow cooker. Stir well so everything is evenly combined.
- Cover and cook on low for 4 hours. During this time the chicken becomes tender and the potatoes soften beautifully.
- After 4 hours, uncover and shred the chicken directly in the pot using two forks. Stir the shredded pieces into the chowder base.
- Add heavy cream, garlic powder, and the crispy bacon pieces. Season generously with salt and pepper. Let cook for another 15–20 minutes so the flavors meld together.
- Garnish with freshly chopped parsley and cracked black pepper before serving hot.
Helpful Tips
- Cut your potatoes evenly so they cook at the same rate.
- If your chowder feels too thick, add a splash of broth to thin it out.
- To make cleanup easier, line your slow cooker with a disposable liner.
- Always taste before serving, since broth and bacon can add different levels of saltiness.
Hungry for more? Dive into our Santa Fe Chicken Skillet Recipe.
Expert Tips for the Best Results
- Brown your bacon first: This enhances the smoky flavor and adds texture to the chowder.
- Shred chicken inside the crockpot: It saves time and lets the shredded meat soak up all the flavors.
- Use fresh parsley at the end: It brightens the richness of the soup.
- Adjust creaminess: If you prefer lighter chowder, use half & half or even evaporated milk.
Recipe Variations
- Spicy kick: Add chipotle peppers in adobo sauce or red pepper flakes for extra heat.
- Vegetarian version: Swap chicken with more potatoes and add beans for protein.
- Cheesy chowder: Stir in shredded cheddar cheese before serving for extra indulgence.
- Southwest style: Add black beans, bell peppers, and a squeeze of lime for bold flavor.
Make Ahead & Freezer Tips
This soup is excellent for meal prep. Store it in the fridge for up to 5 days in an airtight container. For longer storage, freeze portions for up to 5 months. Reheat gently on the stove after thawing overnight in the fridge for the best texture.
Serving Suggestions
Serve your chicken corn chowder in deep bowls with crusty bread on the side for dipping. A sprinkle of extra crispy bacon on top adds crunch, and fresh parsley brings a pop of color. For gatherings, serve directly from the slow cooker so it stays warm throughout.
Pairing Ideas
This chowder pairs beautifully with a crisp white wine like Sauvignon Blanc or a refreshing iced tea. For sides, try cornbread muffins or a simple green salad to balance the richness of the soup.
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for up to 5 days. To reheat, warm on the stove over medium heat while stirring occasionally. For a quick option, microwave in 1-minute intervals, stirring in between, until hot.
Frequently Asked Questions (FAQs)
Can I use frozen chicken? Yes, but make sure to add extra cooking time. Always check that the chicken reaches a safe internal temperature of 165°F.
Can I use fresh corn instead of canned? Absolutely. Fresh corn adds sweetness and a nice crunch, just cut it off the cob before adding.
How can I make this healthier? Use half & half instead of heavy cream, reduce the bacon, and serve with a side salad.
Can I make this chowder thicker? Yes, mash some of the potatoes inside the slow cooker before serving for a naturally thicker base.
Do I need to pre-cook the chicken? No, the slow cooker will cook it fully. Just shred it after cooking.
What if I don’t like spicy food? Use mild green chiles or omit them entirely, the chowder will still be delicious.
Can I cook this on high? Yes, you can cook on high for 2–2.5 hours if you’re short on time.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 895 kcal |
| Protein | 34 g |
| Carbohydrates | 89 g |
| Fat | 49 g |
| Fiber | 8 g |
| Sugar | 11 g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This creamy crockpot chicken corn chowder is pure comfort in a bowl. With minimal effort and maximum flavor, it’s the kind of recipe you’ll want to keep on repeat all season long. Grab your slow cooker, and let this hearty soup bring warmth and joy to your table.
