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Crockpot Chicken Corn Chowder featured image showcasing a creamy and delicious soup perfect for a comforting meal.

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.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.