If you’re craving a hearty, comforting soup that feels like a warm hug in a bowl, this Crockpot Chicken Corn Chowder Recipe is exactly what you need. Loaded with tender chicken thighs, golden potatoes, sweet corn, and a perfect blend of herbs and spices, this chowder simmers all day in your crockpot, making dinner effortless and delicious. The creamy texture and fresh veggie bites make every spoonful feel like a celebration of simple, wholesome ingredients coming together in the best possible way.
Ingredients You’ll Need
These ingredients are simple pantry and fridge staples, yet each one plays an essential role in creating the rich flavors and delightful textures that make this chowder shine. From the earthy potatoes adding comforting heft to the sweet, juicy corn kernels bursting with summertime goodness, you’ll appreciate how thoughtfully balanced every component is.
- 2 pounds boneless skinless chicken thighs: Tender and juicy, perfect for shredding and soaking up all the chowder flavors.
- 2 medium gold potatoes: Diced to add body and a creamy texture when cooked down.
- 1 sweet onion: Provides natural sweetness and a savory depth.
- 1 red bell pepper: Adds a pop of color and subtle crunch.
- 2 celery ribs: Lends a mild, fresh bite that complements the creaminess.
- 1 jalapeño: Just enough heat to bring the dish alive without overpowering.
- 20 ounces frozen corn kernels: Sweet, crisp bursts that make this more than just a basic chowder.
- 5 cloves garlic, minced: Garlic’s warm aroma infuses the broth beautifully.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing all the other flavors.
- 1 teaspoon dried thyme: Adds a subtle herbal note that pairs perfectly with chicken.
- 1/2 teaspoon dried rosemary: A fragrant touch that lifts the overall aroma.
- 1/2 teaspoon crushed red pepper flakes: A gentle kick that rounds out the seasoning.
- 3 cups chicken broth: The flavorful base that brings everything together.
- 1 cup heavy cream: For that luscious, silky finish that makes chowder so irresistible.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Prepare Your Veggies
Start by dicing the potatoes, sweet onion, red bell pepper, and jalapeño. These fresh ingredients create the foundation for your chowder’s hearty texture and vibrant flavor, so make sure your cuts are even to ensure even cooking. Toss them right into your crockpot—easy and mess-free!
Step 2: Layer in the Chicken and Seasonings
Add the chicken thighs, frozen corn, and minced garlic to the crockpot, then sprinkle in kosher salt, dried thyme, rosemary, and crushed red pepper flakes. Pour in the chicken broth and give everything a gentle stir so that all the components begin mingling their flavors. This is where your slow cooker magic starts to work!
Step 3: Slow Cook to Perfection
Cover the crockpot and let everything cook on low for 6 to 7 hours or on high for about 3 hours. This slow, low heat tenderizes the chicken and allows the flavors to meld beautifully. Your kitchen will start smelling amazing, and anticipation will build!
Step 4: Shred the Chicken and Stir in Cream
Once the cooking time is up, carefully remove the chicken thighs and shred them on a cutting board using two forks. Return the shredded chicken to the crockpot and add the heavy cream. Stir everything together to create that creamy, dreamy chowder texture that feels indulgent yet wholesome.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
To add the finishing touches, sprinkle some fresh chopped parsley or chives on top for a bright, herbal pop. A little shredded sharp cheddar or a dollop of sour cream can also elevate the rich, creamy flavors. If you love a bit of extra warmth, a few more red pepper flakes don’t hurt either.
Side Dishes
This chowder pairs wonderfully with rustic crusty bread or buttery garlic rolls, perfect for dipping and soaking up every last drop. A fresh green salad with a tangy vinaigrette works well to balance the richness of the chowder and keep your meal feeling fresh and satisfying.
Creative Ways to Present
For an extra special presentation, serve the chowder in hollowed-out bread bowls—fun, cozy, and guaranteed to impress. You can also ladle it into mason jars for a casual, grab-and-go option that’s perfect for potlucks or picnics.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Crockpot Chicken Corn Chowder Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day, making your leftovers as comforting as the fresh batch.
Freezing
This chowder freezes beautifully. Just make sure to cool it completely before ladling into freezer-safe containers. It will keep well for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat your chowder slowly over low-medium heat, stirring often to prevent scorching. Add a splash of broth or cream if it gets too thick. This extra care brings the creamy texture back to life and keeps the chicken tender and juicy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay tender and moist after long cooking times, chicken breasts can work too—just be cautious not to overcook them, as they dry out faster. Consider shorter cooking time if using breasts.
Is it possible to make this chowder vegetarian?
Yes! Simply replace the chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth. The seasonings and creamy base will still give you lots of comforting flavor.
Can I add other vegetables to this recipe?
Definitely. Feel free to toss in diced carrots, peas, or even some chopped kale towards the end of cooking to add more color and nutrition.
What can I do if I don’t have heavy cream?
You can substitute half-and-half or whole milk for a lighter chowder, though it won’t be quite as rich. For a dairy-free option, coconut milk adds a lovely creaminess and a subtle flavor twist.
How spicy will this chowder be with jalapeño and red pepper flakes?
It has a mild heat that adds warmth without overwhelming the other flavors. You can always reduce or omit the jalapeño and crushed red pepper flakes if you prefer a gentler spice level.
Final Thoughts
If you’re looking for an effortless yet deeply satisfying meal to warm your soul, give this Crockpot Chicken Corn Chowder Recipe a try. It’s the kind of recipe that feels special but is so easy to pull together, perfect for busy days when comfort food is exactly what the heart desires. Once you taste the creamy, savory goodness, it’s sure to become one of your go-to favorites!
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Crockpot Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Chicken Corn Chowder is a comforting, flavorful soup combining tender shredded chicken, sweet corn, potatoes, and a medley of aromatic vegetables and herbs. Slow-cooked to perfection, this creamy chowder makes for an easy, satisfying meal ideal for cozy dinners.
Ingredients
Vegetables
- 2 medium gold potatoes, diced
- 1 sweet onion, diced
- 1 red bell pepper, diced
- 2 celery ribs, diced
- 1 jalapeño, diced
- 20 ounces frozen corn kernels
- 5 cloves garlic, minced
Protein
- 2 pounds boneless skinless chicken thighs
Spices and Seasonings
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes
Liquids
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Prepare the vegetables: Dice the potatoes, sweet onion, red bell pepper, celery ribs, and jalapeño. Add all the diced vegetables to the crockpot.
- Add remaining ingredients: Place the chicken thighs, frozen corn kernels, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth into the crockpot with the vegetables. Stir to combine all ingredients thoroughly.
- Cook the chowder: Cover the crockpot and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 hours, allowing all flavors to meld and the chicken to become tender.
- Shred the chicken and finish: Once cooking is complete, remove the chicken thighs from the crockpot and shred them finely on a cutting board using two forks. Return the shredded chicken back into the crockpot, then stir in the heavy cream. Mix well before serving to create a creamy, rich chowder. Enjoy!
Notes
- For a thicker chowder, mash some of the potatoes before adding the shredded chicken back in.
- You can substitute chicken breasts if preferred, but thighs provide more flavor and tenderness.
- Adjust the heat level by adding more or less jalapeño and crushed red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
