Is there anything more comforting than a creamy, savory bowl of soup on a chilly evening? This Chicken Corn Chowder recipe delivers warmth and flavor in every spoonful, blending tender chicken, sweet corn, and a rich, velvety broth that’s unbelievably easy to make in your slow cooker, so get ready for a delicious and satisfying meal with minimal effort – I promise you’ll absolutely love it!
The Magic Starts Here: Gathering Your Ingredients
Alright, let’s get down to business! Here’s what you’ll need to whip up this amazing Chicken Corn Chowder. Don’t worry if you need to make a substitution or two – that’s what best friends are for! I’ll give you some ideas along the way.
Proteins & Produce:
- Chicken Breasts: 2 boneless, skinless chicken breasts (about 1.5 pounds). You can use chicken thighs too, but breasts are leaner.
- Corn: 1 (15-ounce) can of whole kernel corn, drained, or about 2 cups of frozen corn. Fresh corn is fantastic if you have it!
- Onion: 1 medium yellow onion, chopped.
- Celery: 2 stalks celery, chopped.
- Potatoes: 2 medium Yukon Gold potatoes, peeled and diced. Russet potatoes work too, but Yukon Golds add a nice creaminess.
- Garlic: 2 cloves garlic, minced.
Dairy & Broth:
- Chicken Broth: 4 cups low-sodium chicken broth.
- Heavy Cream: 1 cup heavy cream. This is what makes it *chowder*. For a lighter version, you can use half-and-half or milk, but it won’t be quite as rich.
- Cream Cheese: 4 ounces cream cheese, softened. This adds a wonderful tang and extra creaminess!
Spices & Seasonings:
- Salt: 1 teaspoon, or to taste.
- Black Pepper: 1/2 teaspoon, or to taste.
- Dried Thyme: 1/2 teaspoon.
- Dried Parsley: 1 teaspoon.
- Optional: A pinch of red pepper flakes for a little heat.
Step-by-Step Instructions: The Easy Peasy Method
Okay, here’s the super simple process. I love this recipe because it’s practically a “dump and go” situation. Even if you’re a beginner cook, you’ve got this!
Getting Started:
- Prep the Ingredients: Chop the onion and celery, dice the potatoes, and mince the garlic.
Layering the Flavors in the Crockpot:
- Combine Ingredients: In your slow cooker, add the chicken breasts, corn, onion, celery, potatoes, garlic, chicken broth, salt, pepper, thyme, and parsley.
Slow Cooking to Perfection:
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.
The Grand Finale: Creamy Goodness:
- Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
- Add the Creaminess: Stir in the heavy cream and softened cream cheese until well combined and the cream cheese is fully melted. This is where the magic happens!
- Taste and Adjust: Taste the chowder and adjust the seasonings as needed. Add more salt, pepper, or herbs to your liking.
Serving Suggestions:
- Serve: Ladle the Chicken Corn Chowder into bowls and garnish with fresh parsley, a dollop of sour cream, or a sprinkle of shredded cheese, if desired.
Pro Tips & Troubleshooting: My Secrets to Success
Every recipe has a few little tricks to make it even better! Here are some of my go-to tips for the best Chicken Corn Chowder, and how to handle any little bumps along the way.
Cream Cheese Conundrums:
Sometimes, cream cheese can be a little stubborn and not want to melt smoothly. Here’s what I do: make sure it’s *really* softened before adding it. Cut it into small cubes. If it’s still not melting, you can use an immersion blender for a few seconds to smooth things out. But be careful not to over-blend, or the potatoes can get gummy!
Thickening the Chowder:
If you prefer a thicker chowder, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the chowder during the last 30 minutes of cooking. Another option is to mash some of the potatoes against the side of the slow cooker to release their starch.
Adding More Veggies:
Feel free to customize this recipe with other veggies! Diced carrots, bell peppers, or even a handful of spinach added in the last 30 minutes would be delicious. Just make sure to adjust the cooking time if you add a lot of extra veggies.
Making it Ahead of Time:
This Chicken Corn Chowder is perfect for making ahead of time! Just prepare it as directed and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving. You might need to add a splash of broth or water if it thickens up too much during refrigeration.
Variations: Let’s Get Creative!
Now, let’s talk about how to put your own spin on this classic dish. After all, cooking should be fun and reflect your own tastes!
Spicy Chicken Corn Chowder:
If you like a little kick, add a pinch of cayenne pepper or a diced jalapeño to the slow cooker. You can also use a can of diced tomatoes with green chilies (like Rotel) instead of plain diced tomatoes.
Smoked Paprika for Depth:
Add 1/2 teaspoon of smoked paprika to the slow cooker for a deeper, smokier flavor. This goes especially well if you’re using chicken thighs instead of chicken breasts.
Bacon Makes Everything Better:
Crispy bacon crumbles are a fantastic addition to this chowder! Cook the bacon until crispy, crumble it, and sprinkle it on top of each bowl before serving. You can even add some of the bacon grease to the slow cooker for extra flavor (just reduce the amount of salt accordingly).
Other Great Soup Recipes
If you like this recipe, consider also trying Slow Cooker Keto Chicken Cream Cheese Soup for a low-carb option, or the incredibly flavorful Marry Me Chicken Soup. You could also try the simple and filling Crockpot Chicken And Rice recipe. For a spicier option, check out Crockpot Chicken Tortilla Soup. For a comforting bowl of soup, Marry Me Chicken Soup is another great choice. And if you want another version of chowder, try Creamiest Crockpot Chicken Chowder!
Storage and Reheating Instructions:
Here’s how to handle any leftovers like a pro!
Storing:
Allow the Chicken Corn Chowder to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
Reheating:
Reheat the chowder gently on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave in 1-minute intervals, stirring in between. If the chowder has thickened up too much, add a splash of broth or water to thin it out.
Freezing:
While this chowder can be frozen, the texture may change slightly due to the dairy content. If you do freeze it, allow it to cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight before reheating. Be aware that the cream may separate slightly upon thawing, but it will still be delicious.
Final Thoughts: Enjoy Your Homemade Chowder!
And there you have it – a delicious, comforting, and easy Chicken Corn Chowder recipe that’s perfect for any occasion. I hope you enjoy making and eating this as much as I do! Remember, cooking is all about experimenting and having fun, so don’t be afraid to make it your own. Happy cooking!
Can I use frozen corn instead of canned corn?
Yes, you can use about 2 cups of frozen corn instead of a 15-ounce can of whole kernel corn. Fresh corn is also a great option if available.
How can I thicken the chowder if it’s too thin?
You can thicken the chowder by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry and stirring it into the chowder during the last 30 minutes of cooking. Alternatively, you can mash some of the potatoes against the side of the slow cooker.
Can I make this chowder ahead of time?
Yes, you can prepare the chowder as directed and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving. You might need to add a splash of broth or water if it thickens up too much during refrigeration.
What can I do if the cream cheese doesn’t melt smoothly?
Make sure the cream cheese is really softened before adding it, and cut it into small cubes. If it still doesn’t melt, you can use an immersion blender for a few seconds to smooth things out, but be careful not to over-blend.
Chicken Corn Chowder Easy Crockpot
Equipment
- Slow cooker (Crockpot)
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Large spoon or ladle
- Two forks (for shredding chicken)
- Bowls for serving
Ingredients
- 2 boneless, skinless chicken breasts about 1.5 pounds
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 medium Yukon Gold potatoes, peeled and diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- Pinch of red pepper flakes optional
Instructions
- Chop the onion and celery, dice the potatoes, and mince the garlic.
- In your slow cooker, add the chicken breasts, corn, onion, celery, potatoes, garlic, chicken broth, salt, pepper, thyme, and parsley.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and easily shreddable.
- Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker.
- Stir in the heavy cream and softened cream cheese until well combined and the cream cheese is fully melted.
- Taste the chowder and adjust the seasonings as needed. Add more salt, pepper, or herbs to your liking.
- Ladle the Chicken Corn Chowder into bowls and garnish with fresh parsley, a dollop of sour cream, or a sprinkle of shredded cheese, if desired.
