Crockpot chicken corn chowder is a creamy, comforting soup with tender potatoes, sweet corn, and shredded chicken, seasoned with paprika and finished with heavy cream. The slow cooker does the work while the potatoes soften and the flavors blend, and the cream goes in at the very end so it stays smooth.
This version uses cooked chicken, such as leftover or rotisserie chicken, so the meat goes in near the end instead of cooking for hours. If you want a bacon-forward chowder cooked on the stove, try the corn chowder with bacon.
Table of Contents
Why This Crockpot Chicken Corn Chowder Works
Timing matters in the slow cooker, because different ingredients cook at different speeds. This recipe is staged to protect each one.
- Potatoes, onion, corn, and broth cook first, so the potatoes turn tender without drying out the chicken.
- Cooked chicken goes in during the last 30 minutes, so it stays juicy instead of turning stringy.
- Mashing a few potatoes against the side of the pot thickens the chowder without flour or cornstarch.
- Heavy cream stirred in at the end keeps the soup silky, since long cooking can make dairy break.
Ingredients for Crockpot Chicken Corn Chowder
- 2 cups shredded cooked chicken (leftover or rotisserie)
- 1 can (15 ounces) sweet corn, drained
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups diced potatoes (about 1/2-inch cubes), regular or sweet
- 1 cup heavy cream (half-and-half for a lighter soup)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- Chopped green onions or parsley, for garnish
How to Make Crockpot Chicken Corn Chowder
1. Fill the slow cooker. Add the diced potatoes, onion, garlic, corn, and chicken broth to a 4- to 6-quart slow cooker. Season with the salt, pepper, and paprika and stir well.
2. Cook. Cover and cook on low for 4 to 6 hours, or on high for 3 to 4 hours, until the potatoes are completely tender. Keep the lid on as much as possible, because each peek lets heat escape.
3. Thicken. Scoop out about 1/2 cup of the potatoes with a spoon, mash them with a fork, and stir them back into the chowder. This thickens the soup naturally.
4. Add the chicken and cream. Stir in the shredded chicken and the heavy cream. Cover and cook for 30 more minutes on low, until the chowder is hot and creamy.
5. Season and serve. Taste and adjust the salt and pepper. Ladle into bowls and top with chopped green onions or parsley.
How to Serve Crockpot Chicken Corn Chowder
Serve the chowder hot with fluffy homemade dinner rolls, crusty bread, or oyster crackers. A simple green salad rounds out the meal. For more soup nights, the chicken tortilla soup and the creamy Parmesan chicken and rice soup are two other easy, hearty options.
How to Store and Reheat Crockpot Chicken Corn Chowder
Refrigerate leftovers within 2 hours of finishing, in shallow covered containers, and use them within 3 to 4 days. Reheat on the stove over medium-low heat, stirring often, and add a splash of broth or milk if it has thickened too much.
Clemson Cooperative Extension’s slow cooker food safety factsheet recommends heating soups and stews to 165°F, and says reheating leftovers in the slow cooker is not recommended. Bring the chowder to steaming on the stove or in the microwave instead.
Tips and Variations
- Cut potatoes evenly. Pieces of the same size cook at the same rate, so none stay hard.
- Fill the cooker properly. A slow cooker works best when it is between half and two-thirds full.
- Add vegetables. Diced carrots, celery, or bell pepper can go in with the potatoes.
- Add heat. Stir in a diced jalapeño or a pinch of cayenne for a little spice.
- Try bacon. Top each bowl with crumbled cooked bacon and shredded cheddar.
- Use raw chicken. Lay 2 chicken breasts on top of the vegetables, cook on low for 6 to 8 hours, then shred them and return them to the pot with the cream.
Frequently Asked Questions
When should I add the cream to a slow cooker soup?
Add it during the last 30 minutes. Dairy can curdle or separate if it cooks for hours, so adding it at the end keeps the chowder smooth.
How do I thicken chowder without flour?
Mash some of the cooked potatoes and stir them back in. You can also blend a cup or two of the soup and return it to the pot.
Can I use frozen corn instead of canned?
Yes. Use about 1 1/2 to 2 cups of frozen corn kernels, added with the potatoes at the start.
Can I use raw chicken instead of cooked?
Yes. Place raw chicken breasts on top of the other ingredients and cook until they shred easily, then shred them and return them to the pot before adding the cream. Poultry should reach 165°F.
Can I make this chowder on the stove?
Yes. Simmer the potatoes, onion, corn, and broth in a large pot until the potatoes are tender, then add the chicken and cream and heat gently until hot.
Crockpot Chicken Corn Chowder
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken leftover or rotisserie
- 15 oz canned sweet corn drained
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups diced potatoes about 1/2-inch cubes, regular or sweet
- 1 cup heavy cream half-and-half for a lighter soup
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- 1 tsp paprika
- chopped green onions or parsley for garnish
Instructions
Cooking
- Add the potatoes, onion, garlic, corn, and chicken broth to a 4- to 6-quart slow cooker. Season with the salt, pepper, and paprika and stir.
- Cover and cook on low for 4 to 6 hours, or on high for 3 to 4 hours, until the potatoes are completely tender.
- Scoop out about 1/2 cup of the potatoes, mash them with a fork, and stir them back in to thicken the chowder.
- Stir in the shredded chicken and heavy cream. Cover and cook for 30 more minutes on low, until hot and creamy.
- Adjust the salt and pepper, ladle into bowls, and top with green onions or parsley.
