Corn Chowder
Thick, creamy corn chowder — crockpot chicken corn chowder, cheesy corn chowder, ham and corn chowder, shrimp corn chowder — for cold nights and easy suppers.
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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 Corn Chowder Fixes Dinner
Corn chowder is the kind of supper you can build from what's already in the kitchen — potatoes, a bag of frozen corn, a little broth, and whatever bit of ham or bacon is left in the fridge. It comes out thick and sweet and feeds everybody without much fuss.
Cooks on Pepper reach for this collection on cold weeknights, when the sink is full and nobody wants a big production, or when there's leftover holiday ham that needs a job.
Every recipe here is a chowder you can actually get on the table: Crockpot Chicken Corn Chowder for a slow day, Cheesy Corn Chowder for the kids, Ham and Corn Chowder and Corn Chowder (Slow Cooker) for using up leftovers, plus Shrimp Corn Chowder and Cajun Corn Chowder with andouille when you want a little more heat.
Quick Tips
- 1
Cook the bacon first
Crisp 4 to 6 slices of chopped bacon in the pot, then cook your onion and celery in the drippings for a base with real flavor.
- 2
Mash some potatoes in
Once the potatoes are fork-tender, mash about a cup of them right against the side of the pot to thicken the chowder without any flour.
- 3
Add dairy at the end
Stir in the milk, cream, or cheese in the last 10 minutes over low heat so it doesn't curdle or break.
- 4
Save shrimp for last
Drop peeled shrimp in during the final 3 to 5 minutes and pull the pot off the heat as soon as they turn pink.
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