Crockpot Chicken Corn Chowder

This Crockpot Chicken Corn Chowder transforms simple ingredients into a creamy, comforting meal that simmers all day while you go about your business. I developed this recipe during a particularly busy season when I needed nourishing meals without standing over the stove.

I first made this chowder when unexpected guests were coming and I needed something that would feed a crowd without keeping me in the kitchen. The delicious aroma filling the house as they arrived set the perfect welcoming tone, and now this recipe is my go-to when comfort food is calling.

Ingredients

• Boneless skinless chicken breasts or thighs: provide the hearty protein foundation without requiring pre-cooking
• Chicken broth: forms the savory base; look for low-sodium options to control salt levels
• Corn kernels: add sweet pops of flavor; fresh summer corn offers the best flavor but frozen works wonderfully year-round
• Diced potatoes: contribute heartiness and help naturally thicken the chowder; red or Yukon gold varieties hold their shape best
• Carrots, celery, and onions: create the aromatic foundation known as mirepoix that gives depth to any soup
• Minced garlic: amplifies savory notes; use fresh for the most vibrant flavor
• Heavy cream: transforms the broth into rich velvety goodness; added at the end to prevent curdling
• Flour or cornstarch: thickens the chowder to that perfect creamy consistency
• Smoked paprika: adds a subtle smoky dimension that elevates the entire dish
• Dried thyme: provides earthy herbal notes that complement the chicken beautifully

Step-by-Step Instructions

Layer the Ingredients:

Place everything except cream and flour into your slow cooker. The beauty of slow cooking is building flavor through time rather than technique. Arrange chicken on the bottom where it will cook most efficiently in the liquid. Add vegetables, potatoes, and seasonings on top, distributing evenly throughout the broth. This layering ensures every ingredient cooks properly while flavors meld together harmoniously.

Cook the Chowder:

Set your crockpot to low for 6 to 7 hours or high for 3 to 4 hours. The low and slow approach yields the most tender chicken and allows flavors to develop fully. During this hands-off cooking time, the vegetables will soften and release their flavors into the broth, creating a rich foundation. Your home will fill with an irresistible aroma as the hours pass.

Shred the Chicken:

Carefully remove the chicken pieces from the hot soup. Using two forks, pull the chicken apart into bite-sized shreds that will distribute throughout the chowder. Return the shredded chicken to the pot immediately so it can absorb more of the flavorful broth. This step transforms the texture of the soup, making each spoonful more interesting.

Thicken the Chowder:

Whisk together heavy cream and flour in a separate bowl until completely smooth with no lumps. This creates a slurry that will thicken without clumping. Pour this mixture into the hot soup, stirring continuously to incorporate evenly. The heat activates the flour, causing the chowder to thicken to a luxurious consistency within about 20 minutes.

Serve:

Ladle the finished chowder into warmed bowls to maintain its temperature. A sprinkle of fresh parsley adds color contrast and a bright herbaceous note that cuts through the richness. Each serving should include a balanced mix of vegetables, chicken, and creamy broth, ensuring a perfect bite every time.

Pin it

The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power when I accidentally used it instead of regular paprika one snowy afternoon. That happy accident created such depth of flavor that I immediately called my sister to share the discovery. Now our families compare notes on what we add to our versions of this chowder.

Make-Ahead Magic

This chowder actually improves with time as flavors continue to develop overnight. Prepare it completely up to two days before serving, then reheat gently on the stovetop or in the microwave. For busy weeks, I often make a double batch on Sunday then portion it into containers for quick lunches throughout the week. The convenience of having this wholesome meal ready to go has saved countless takeout orders on hectic evenings.

Smart Substitutions

While this recipe is wonderful as written, many variations work beautifully depending on what you have available. Sweet potatoes can replace regular potatoes for a nutritional boost and slightly sweeter flavor profile. Rotisserie chicken can be used instead of raw; simply add it during the last hour of cooking. For a southwestern twist, add a can of diced green chilies and substitute half the thyme with cumin. The versatility of this base recipe makes it perfect for using seasonal produce or pantry staples.

Freezer Friendly Tips

This chowder freezes exceptionally well with a few precautions. Allow it to cool completely before transferring to freezer-safe containers, leaving about an inch of headspace for expansion. For best results, freeze before adding the cream, then add freshly made cream mixture when reheating. If freezing with cream included, expect some texture changes upon thawing though the flavor remains delicious. Frozen portions last up to three months, making this an excellent emergency meal option.

Frequently Asked Questions

→ Can I use frozen corn for this chowder?

Yes, frozen corn works well and adds sweetness. You can also use canned or fresh corn based on your preference.

→ How can I make this gluten-free?

Replace the all-purpose flour with cornstarch to thicken the chowder while keeping it gluten-free.

→ What type of chicken is best?

Boneless, skinless chicken breasts or thighs work well. Thighs provide extra flavor and tenderness.

→ Can I make this chowder on the stovetop?

Yes, you can cook the ingredients in a pot over medium-low heat. Simmer until the chicken is tender and vegetables are soft.

→ How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop or microwave before serving.