Go Back

Crockpot Chicken Corn Chowder with Potatoes and Cream

Crockpot chicken corn chowder is a creamy, hearty soup filled with tender shredded chicken, sweet corn, potatoes, and vegetables. This easy slow cooker recipe makes a comforting, satisfying dinner with minimal hands-on preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chowder
  • 2 boneless, skinless chicken breasts
  • 2 cups sweet corn, fresh or frozen
  • 3 medium potatoes, diced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 medium bell pepper, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Optional Toppings
  • 4 slices bacon, cooked and crumbled (optional topping)
  • 1 cup shredded cheese (optional topping)
  • 1/2 cup sour cream (optional topping)

Method
 

Preparation
  1. Arrange the chicken breasts in a 5- to 6-quart slow cooker, placing them directly against the bottom.
  2. Surround the chicken with the sweet corn, diced potatoes, onion, celery, bell pepper, and garlic.
  3. Add the chicken broth, salt, and black pepper. Gently mix the vegetables and liquid to distribute the seasonings.
Slow Cooking
  1. Put the lid on the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. The potatoes should be tender, and the chicken must reach an internal temperature of 165°F (74°C).
  2. Remove the cooked chicken and place it on a cutting board. Pull the meat apart with two forks, return the shredded chicken to the slow cooker, and mix it into the soup.
Creamy Finish
  1. For a thicker chowder, if desired, puree a small amount of the cooked potatoes, corn, and broth until smooth. Mix the puree back into the slow cooker.
  2. Add the heavy cream and gently stir to combine. Replace the lid and heat for another 10–15 minutes, allowing the cream to warm completely and the chowder to become hot.
Serving
  1. Divide the hot chicken corn chowder among serving bowls. Add crumbled bacon, shredded cheese, and sour cream to individual bowls if desired.

Notes

For a thicker texture, puree a small portion of the chowder before stirring in the cream. Transfer leftovers to airtight containers and refrigerate within 2 hours; consume within 3–4 days or freeze for up to 3 months. Defrost frozen chowder in the refrigerator overnight before reheating.