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–+ servings
Crockpot Chicken Corn Chowder

Crockpot Chicken Corn Chowder

The Crispy Chef
This thick, creamy, slow-cooked chowder is loaded with tender chicken, sweet corn, hearty potatoes, and a rich broth that makes every cold day better. A dump-and-go recipe that’s as comforting as it is convenient.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine American
Servings 10 bowls
Calories 385 kcal

Equipment

  • 6-8 quart slow cooker
  • Sharp Knife
  • Cutting board
  • Large mixing bowl
  • Measuring cups and spoons
  • Ladle
  • small bowl (for flour slurry)

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 4 cups frozen corn kernels (or fresh)
  • 3 large potatoes, diced (about 4 cups)
  • 3 carrots, diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 1 large onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced (optional)
  • 6 cups chicken broth (low sodium preferred)
  • 1 can cream of chicken soup (10.75 oz)
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • ¼ cup all-purpose flour
  • 2 tbsp butter
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp dried sage
  • 2 tsp salt
  • 1 tsp black pepper
  • ¼ tsp cayenne pepper (optional)
  • ½ cup fresh chives, chopped
  • 6 strips bacon, cooked and crumbled (optional)
  • shredded cheddar cheese
  • oyster crackers or crusty bread
  • fresh cracked black pepper

Instructions
 

  • Dice potatoes, carrots, celery, and onion into ½-inch chunks for even slow cooking.
  • Pat chicken dry. Leave whole or cut into large chunks. Season lightly with salt and pepper.
  • Soften cream cheese by microwaving for 20–30 seconds or letting sit at room temp.
  • Layer potatoes, carrots, celery, onion, bell pepper, and garlic in the crockpot first.
  • Place chicken on top of vegetables in the crockpot.
  • Pour in broth and cream of chicken soup. Do not stir—layering helps cook evenly.
  • Add bay leaves, thyme, paprika, sage, salt, pepper, and cayenne on top.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Do not lift the lid.
  • Add frozen corn around hour 3–4 if on LOW (or halfway through cooking on HIGH).
  • Remove chicken and shred with two forks. Return to pot.
  • Mix flour with ½ cup water or broth until smooth. Stir slurry into crockpot with shredded chicken.
  • Add softened cream cheese and stir until fully melted and incorporated.
  • Add heavy cream and butter in final 15 minutes. Stir well.
  • Remove bay leaves and adjust seasoning as needed. Add lemon juice if desired for brightness.
  • Garnish with bacon, chives, cheese, cracked pepper, and serve with bread or crackers.

Notes

For best results, soften cream cheese ahead of time, add dairy in the final hour, and avoid lifting the lid during cooking. Use Yukon Gold potatoes for best texture. Freezes well but stir thoroughly after reheating to recombine.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 28gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 115mgSodium: 800mgPotassium: 720mgFiber: 4gSugar: 5gVitamin A: 7650IUVitamin C: 25mgCalcium: 180mgIron: 2mg
Keyword chicken chowder, comfort food, crockpot corn chowder, slow cooker soup
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!