Chicken Corn Chowder
Creamy chicken corn chowder — crockpot chicken corn chowder, bacon-studded chowder, Mexican street corn chowder, creamy chicken soup in a bread bowl.
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Crockpot Chicken Corn Chowder
A creamy, hearty, and sweet chowder with corn and savory chicken, cooked effortlessly in a crockpot.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 3 cups chicken broth
- 3 cups frozen corn (or canned, drained)
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup half & half or heavy cream
- 2 tbsp all-purpose flour (optional, for thickening)
Instructions
- 1Add chicken, broth, corn, potatoes, carrots, onion, garlic, thyme, salt, and pepper to a greased crockpot.
- 2Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.
- 3Remove chicken, shred it with two forks, then return it to the pot.
- 4In a small bowl, whisk flour into the cream. Stir into the soup and cook for another 20–30 minutes until thickened.
- 5Adjust seasoning and serve hot, optionally garnished with fresh parsley or extra black pepper.
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Open in Pepper →A Pot Of Chowder Feeds Everybody
Chowder is what you make when you want soup that actually fills people up. Chicken, corn, potatoes, a little cream — it stretches, it reheats, and nobody asks what else is for dinner.
Cooks on Pepper reach for these on cold weeknights, on days the slow cooker does the work, and when there's leftover chicken sitting in the fridge that needs a job.
Every recipe here is a real chowder someone made and saved: Crockpot Chicken Corn Chowder, Crockpot Creamy Chicken and Corn Chowder, a bacon-and-celery Chicken Corn Chowder, Mexican Street Corn Chowder, and creamy chicken soup served in a bread bowl.
Quick Tips
- 1
Render the bacon first
Cook 3 to 4 chopped slices over medium heat for about 6 minutes, then soften the onion and celery in the drippings before anything else goes in.
- 2
Thicken with a roux
Stir 2 tablespoons flour into the melted butter and cook 1 minute before adding broth, so the chowder tastes rich instead of pasty.
- 3
Add cream at the end
Stir in heavy cream or milk during the last 15 minutes and keep it below a boil so it doesn't curdle or break.
- 4
Blend a cup of soup
Scoop out about 1 cup of corn and potatoes, blend it smooth, and stir it back in for body without extra flour.
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