Crockpot Chicken Corn Chowder: Cozy, Creamy & Full of Flavor
This creamy crockpot chicken corn chowder is a cozy and flavorful soup loaded with tender chicken, sweet corn, and hearty potatoes. Perfect for weeknights or entertaining!
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
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1.5 lbs boneless skinless chicken breasts or thighs
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4 cups low-sodium chicken broth
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3 cups corn kernels (frozen or canned)
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2 cups diced Yukon Gold potatoes
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1 small yellow onion, diced
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2 garlic cloves, minced
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4 slices bacon, cooked and crumbled
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1 tsp dried thyme
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½ tsp smoked paprika
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Salt and pepper to taste
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1 cup half-and-half or heavy cream
Instructions
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Place chicken in the bottom of the slow cooker.
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Add onion, garlic, potatoes, corn, half of the bacon, thyme, paprika, salt, and pepper.
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Pour in the chicken broth until ingredients are just covered.
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove chicken, shred it, and return to the pot.
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Stir in the half-and-half. Cook uncovered for 30 more minutes.
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Serve topped with remaining bacon and desired garnishes.
Notes
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For a thicker chowder, mash some of the potatoes or blend a portion of the soup.
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Substitute cream with coconut milk for dairy-free option.
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Add green chiles and black beans for a Southwestern twist.
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Store in the fridge up to 4 days or freeze without the cream.