There’s something magical about coming home to the comforting aroma of a creamy, hearty chowder simmering away in the crockpot.
This Crockpot Chicken Corn Chowder has been my go-to when I need a soul-warming meal that practically cooks itself.
It’s rich, satisfying, and full of flavor—just the kind of comfort food I crave when the days get cooler.
Why I Love This Crockpot Chicken Corn Chowder
It’s a complete one-pot meal with protein, veggies, and creamy broth.
Perfect for busy days—just dump everything in and let it slow cook.
Family-friendly and picky-eater approved.
Freezer-friendly and great for meal prep.
Naturally gluten-free (just swap flour for cornstarch if needed).
What You’ll Need (Ingredient Highlights)
Boneless, skinless chicken – breasts or thighs work well; thighs add more richness.
Sweet corn – you can use fresh, canned, or frozen for flexibility.
Potatoes & carrots – classic chowder veggies that provide hearty texture.
Chicken broth – the base of the soup, use low-sodium if preferred.
Heavy cream – adds velvety richness.
Smoked paprika & thyme – bring a warm, savory depth.
Flour or cornstarch – for thickening at the end.
Pro Tips Before You Start
Cut vegetables evenly so they cook at the same rate.
Blend some of the chowder (before adding cream) if you prefer a smoother texture.
For extra smoky flavor, add a dash of liquid smoke or a bit more paprika.
To make it dairy-free, swap heavy cream for coconut milk (unsweetened).
How to Make Crockpot Chicken Corn Chowder
Step 1. Layer the Ingredients
Place the chicken, broth, corn, potatoes, carrots, celery, onion, garlic, smoked paprika, thyme, salt, and pepper into the crockpot.
Stir gently to combine.
Step 2. Slow Cook
Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is fully cooked and vegetables are tender.
Step 3. Shred the Chicken
Remove the chicken breasts/thighs and shred them with two forks.
Return the shredded meat back into the crockpot.
Step 4. Thicken the Chowder
In a small bowl, whisk the heavy cream with flour (or cornstarch if gluten-free).
Pour it into the chowder and stir well.
ook on high for 20–30 more minutes until the soup thickens.
Step 5. Serve and Garnish
Ladle the creamy chowder into bowls, garnish with chopped parsley if desired, and enjoy while warm.
What to Serve It With
Crusty sourdough bread or cornbread
A light green salad with vinaigrette
Grilled cheese sandwiches
Crackers or buttered toast
Variations / Substitutions
Swap chicken with leftover turkey after Thanksgiving.
Add chopped red bell peppers for extra color.
Use Yukon Gold potatoes for a creamier bite.
Omit cream and use dairy-free alternatives if needed.
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze portions for up to 3 months (skip the cream and add it when reheating).
Reheat: Warm gently on the stove or in the microwave, adding broth or cream if needed to loosen.
FAQs
Can I use frozen chicken in this recipe?
Yes, just increase the cook time and ensure it reaches a safe internal temperature (165°F).
Can I make this on the stovetop instead?
Absolutely—just simmer everything in a large pot for about 30–40 minutes, then follow steps 3–5.
What’s the best way to shred the chicken?
Use two forks or a hand mixer for quick shredding.
Can I make it vegetarian?
Yes—omit chicken, use veggie broth, and add beans or chickpeas instead.
Is it okay to use canned corn?
Yes, just drain it before adding.
Can I skip the flour or cornstarch?
You can, but the chowder will be thinner—try mashing some potatoes for a natural thickener.
Can I add cheese to this chowder?
Of course! A handful of shredded cheddar melts in beautifully.
Final Thoughts
This Crockpot Chicken Corn Chowder is everything I want in a comfort dish—easy, flavorful, nourishing, and flexible for whatever’s in the fridge.
Whether you’re making it for a family dinner, meal prep, or just a cozy night in, it’s one of those recipes that always hits the spot.
