CROCKPOT CHICKEN CORN CHOWDER ULTIMATE

I still remember the first time I truly appreciated the magic of a slow cooker; it was a chilly autumn evening, and the aroma wafting from my grandmother’s kitchen was utterly intoxicating – a rich, savory blend that promised warmth and comfort. That’s where I first tasted a hearty Chicken Corn Chowder, which tasted amazing. Today, I’m so excited to share with you my version of Crockpot Chicken Corn Chowder, a recipe so easy and delicious, you’ll wonder why you haven’t been making it for years!

Why Crockpot Chicken Corn Chowder is a Game Changer

Okay, let’s be real: life is busy. Between work, family, errands, and trying to squeeze in a little “me time,” who has hours to spend slaving away in the kitchen? That’s where the glorious crockpot comes in to play. This recipe for Crockpot Chicken Corn Chowder is perfect because:

• It’s ridiculously easy. Dump, set, and forget! Seriously, that’s about it.
• It’s packed with flavor. We’re talking creamy, savory, and slightly sweet – the perfect combination.
• It’s budget-friendly. Chicken and corn are relatively inexpensive, making this a great meal for feeding a crowd or just keeping your grocery bill down.
• It’s endlessly customizable. Want to add some spice? Go for it! More veggies? Absolutely! This recipe is a blank canvas for your culinary creativity.
• It makes amazing leftovers. If you happen to have any left (which is a big “if”), this chowder tastes even better the next day.

Ingredients You’ll Need for Your Crockpot Chicken Corn Chowder

Let’s gather our ingredients. Don’t worry, it’s a pretty straightforward list, and you probably already have many of these items in your pantry and fridge.

• Chicken Breasts: About 1.5 to 2 pounds of boneless, skinless chicken breasts. You can also use chicken thighs for a richer flavor.
• Corn: 2 cups of frozen or canned corn, drained. Fresh corn kernels (cut off the cob) are also fantastic when in season.
• Potatoes: 1.5 cups of diced potatoes. Yukon Gold or red potatoes work well.
• Onion: 1 medium yellow onion, diced.
• Celery: 2 stalks of celery, diced.
• Carrots: 2 medium carrots, diced.
• Chicken Broth: 4 cups of low-sodium chicken broth. Using low-sodium broth allows you to control the saltiness of the final dish.
• Heavy Cream: 1 cup of heavy cream. This is what gives the chowder its creamy, luxurious texture. You can substitute half-and-half for a slightly lighter version.
• Cream Cheese: 4 ounces, softened. This adds richness and tanginess to the chowder.
• Butter: 2 tablespoons of unsalted butter.
• Garlic: 2 cloves of garlic, minced.
• All-Purpose Flour: 2 tablespoons. This helps thicken the chowder.
• Salt and Pepper: To taste.
• Optional Toppings: Cooked bacon, shredded cheddar cheese, sour cream, chopped green onions, fresh parsley.

Step-by-Step Instructions for Crockpot Chicken Corn Chowder Perfection

Alright, let’s get cooking! Follow these simple steps, and you’ll have a delicious, comforting bowl of Crockpot Chicken Corn Chowder in no time.

Step 1: Prep Your Ingredients

First, dice the onion, celery, and carrots. Mince the garlic. Dice the potatoes into small, bite-sized pieces. This is important to make sure everything cooks evenly in the crockpot. Softening the cream cheese ahead of time will make it easier to incorporate later.

Step 2: Load Up the Crockpot

Place the chicken breasts in the bottom of your crockpot. Add the diced onion, celery, carrots, potatoes, and corn. Pour in the chicken broth. Season with salt and pepper. Don’t be shy with the seasoning – it’s crucial for developing the flavor of the chowder.

Step 3: Slow Cook to Deliciousness

Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. The exact cooking time will depend on your crockpot, so keep an eye on it.

Step 4: Shred the Chicken

Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.

Step 5: Creamy Magic

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the chowder. Slowly whisk in about 1/2 cup of the hot broth from the crockpot into the roux, whisking until smooth. Pour the roux mixture into the crockpot. Stir in the softened cream cheese and heavy cream. Mix well until everything is smooth and creamy.

Step 6: Adjust and Serve

Taste the chowder and adjust the seasoning as needed. Add more salt, pepper, or even a pinch of red pepper flakes for a little heat. Ladle the chowder into bowls and top with your favorite toppings, such as cooked bacon, shredded cheddar cheese, sour cream, chopped green onions, or fresh parsley.

Tips and Tricks for the Best Crockpot Chicken Corn Chowder

Want to take your Crockpot Chicken Corn Chowder to the next level? Here are a few tips and tricks I’ve learned over the years:

• Don’t overcook the chicken. Overcooked chicken can become dry and stringy. Check the chicken for doneness after about 6 hours on low or 3 hours on high.
• Use high-quality ingredients. The better the ingredients, the better the flavor of the chowder.
• Don’t skip the roux. The roux is essential for thickening the chowder and giving it a creamy texture.
• Add a touch of heat. A pinch of red pepper flakes or a dash of hot sauce can add a subtle kick to the chowder.
• Get creative with toppings. Toppings are a great way to customize the chowder to your liking.
• For a smoother chowder, you can use an immersion blender to partially blend the chowder before adding the cream cheese and heavy cream. Be careful not to over-blend, as you still want some texture.
• If you don’t have cream cheese, you can add a bit more heavy cream or even a dollop of sour cream to achieve a similar creaminess.
• Make it ahead of time. Crockpot Chicken Corn Chowder can be made a day or two in advance. Simply store it in the refrigerator and reheat it on the stovetop or in the microwave. The flavors will meld together even more, making it even more delicious.
• Freezing: While you can freeze this chowder, the texture of the potatoes and cream may change slightly upon thawing. To minimize this, allow the chowder to cool completely before freezing in airtight containers. When reheating, do so gently and consider adding a splash of milk or cream to restore the original creaminess.

Variations on Crockpot Chicken Corn Chowder

One of the best things about this recipe is how versatile it is. Feel free to experiment with different ingredients and flavors to create your own signature Crockpot Chicken Corn Chowder.

• Spicy Chicken Corn Chowder: Add a diced jalapeño pepper or a teaspoon of chili powder to the crockpot for a spicy kick.
• Smoked Sausage Chicken Corn Chowder: Add diced smoked sausage to the crockpot for a smoky, savory flavor.
• Vegetarian Corn Chowder: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables, such as bell peppers, zucchini, or squash.
• Bacon Chicken Corn Chowder: Cooked bacon is a MUST HAVE for your toppings. The salty bacon will add the perfect bit of flavor.

Serving Suggestions for Crockpot Chicken Corn Chowder

Crockpot Chicken Corn Chowder is a complete meal on its own, but here are a few serving suggestions to make it even more special:

• Serve with crusty bread or crackers for dipping.
• Pair with a side salad for a light and refreshing meal.
• Top with a dollop of sour cream or Greek yogurt for extra creaminess.
• Garnish with fresh herbs, such as parsley, cilantro, or chives.

Crockpot Chicken Corn Chowder vs. Other Chicken Soups

You might be wondering how Crockpot Chicken Corn Chowder differs from other popular chicken soup recipes. Let’s take a look:

• Crockpot Chicken Corn Chowder vs. Chicken Noodle Soup: Chicken Noodle Soup is typically a broth-based soup with noodles, while Crockpot Chicken Corn Chowder is a cream-based soup with corn and potatoes.
• Crockpot Chicken Corn Chowder vs. Crack Chicken Soup: Crack Chicken Soup is known for its creamy, cheesy flavor with bacon and ranch seasoning, while Crockpot Chicken Corn Chowder has a sweeter, more corn-forward flavor.
• Crockpot Chicken Corn Chowder vs. White Chicken Chili: While both are creamy and comforting, White Chicken Chili typically features white beans, green chilies, and spices like cumin and oregano, giving it a distinct Southwestern flavor profile. You might even find White Chicken Chili Cream Cheese as an ingredient. While the chowder focuses on the sweetness of corn and the heartiness of potatoes. If you’re looking for a high-protein option, be sure to check out High Protein White Chicken Chili or Creamy Crockpot White Chicken Chili.

Common Mistakes to Avoid When Making Crockpot Chicken Corn Chowder

Even though this recipe is super easy, there are a few common mistakes you’ll want to avoid:

• Using too much liquid: If you add too much chicken broth, the chowder will be too thin. Start with the recommended amount and add more only if needed.
• Not seasoning enough: Seasoning is key to developing the flavor of the chowder. Don’t be afraid to add plenty of salt, pepper, and other spices.
• Adding the cream cheese and heavy cream too early: Adding these ingredients too early can cause them to curdle. Wait until the chicken is cooked and shredded before adding them.
• Overcooking the potatoes: Overcooked potatoes can become mushy. Check the potatoes for doneness after about 6 hours on low or 3 hours on high.

Frequently Asked Questions About Crockpot Chicken Corn Chowder

Here are some frequently asked questions about Crockpot Chicken Corn Chowder:

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but you may need to add an hour or two to the cooking time. Make sure the chicken is cooked through before shredding it.

Can I use canned corn instead of frozen corn?

Yes, you can use canned corn. Just make sure to drain it well before adding it to the crockpot.

Can I make this recipe on the stovetop?

Yes, you can make this recipe on the stovetop. Sauté the onion, celery, and carrots in a large pot. Add the chicken broth, potatoes, and corn. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. Add the shredded chicken, cream cheese, and heavy cream. Heat through and serve.

How long does Crockpot Chicken Corn Chowder last in the refrigerator?

Crockpot Chicken Corn Chowder will last for 3-4 days in the refrigerator.

Can I add other vegetables to this recipe?

Absolutely! Feel free to add other vegetables such as bell peppers, zucchini, or squash.

Time to Enjoy Your Delicious Crockpot Chicken Corn Chowder!

There you have it – a foolproof recipe for Crockpot Chicken Corn Chowder that’s guaranteed to be a crowd-pleaser. This recipe is not only incredibly easy to make, but it’s also packed with flavor and endlessly customizable. I hope you love this recipe as much as my family and I do. So gather your ingredients, fire up your crockpot, and get ready to enjoy a warm, comforting bowl of goodness!

Crockpot Chicken Corn Chowder Ultimate

This Crockpot Chicken Corn Chowder is a delicious and easy-to-make meal that’s perfect for a chilly day. Simply dump the ingredients into your crockpot, set it, and forget it! The result is a creamy, savory, and slightly sweet chowder that the whole family will love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 to 2 pounds boneless, skinless chicken breasts
• 2 cups frozen or canned corn, drained
• 1.5 cups diced potatoes
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• Salt to taste
• Pepper to taste
• Optional toppings: Cooked bacon, shredded cheddar cheese, sour cream, chopped green onions, fresh parsley

Equipment

• Crockpot (Slow Cooker)
• Cutting board
• Knife
• Measuring cups
• Measuring spoons
• Small saucepan
• Whisk
• Fork
• Ladle
• Bowls

Method

 

1. Dice the onion, celery, and carrots. Mince the garlic. Dice the potatoes into small, bite-sized pieces. Soften the cream cheese.
2. Place the chicken breasts in the bottom of your crockpot. Add the diced onion, celery, carrots, potatoes, and corn. Pour in the chicken broth. Season with salt and pepper.
3. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
4. Once the chicken is cooked, remove it from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
5. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
6. Slowly whisk in about 1/2 cup of the hot broth from the crockpot into the roux, whisking until smooth. Pour the roux mixture into the crockpot.
7. Stir in the softened cream cheese and heavy cream. Mix well until everything is smooth and creamy.
8. Taste the chowder and adjust the seasoning as needed. Add more salt, pepper, or even a pinch of red pepper flakes for a little heat.
9. Ladle the chowder into bowls and top with your favorite toppings, such as cooked bacon, shredded cheddar cheese, sour cream, chopped green onions, or fresh parsley.

Notes

Don’t overcook the chicken. Use high-quality ingredients for the best flavor. The roux is essential for thickening the chowder. Add a touch of heat with red pepper flakes. Get creative with toppings. For a smoother chowder, use an immersion blender to partially blend before adding cream cheese and cream. If you don’t have cream cheese, add more heavy cream or sour cream. Can be made 1-2 days ahead and reheated. Freezing is possible but the texture of potatoes and cream may change slightly upon thawing. To minimize texture changes, cool completely before freezing and reheat gently, adding milk or cream if necessary.