Slow Cooker Chicken Corn Chowder is the coziest soup you’ll ever ladle into a bowl. With juicy chicken, sweet corn, and velvety veggies all simmered to perfection, every spoonful is hearty, creamy, and just downright dreamy—it’s pure comfort food magic you’ll want to make again and again!
Why You’ll Love This Recipe
- Creamy & Hearty: You get that rich, silky chowder texture—without standing over the stovetop for hours!
- Bursting with Fresh Veggies: Every bite has pops of sweet corn, tender chicken, and garden vegetables for unbeatable flavor and color.
- Totally Hands-Off: The slow cooker does almost all the work, so you can go about your day and come home to dinner ready to serve.
- Super Customizable: Whether you like things spicy, gluten-free, or extra creamy, this recipe is easy to adapt for every taste or need.
Ingredients You’ll Need
The beauty of this Slow Cooker Chicken Corn Chowder lies in its simple, colorful ingredients. Each one plays a crucial part—adding flavor, nourishment, and that classic chowder decadence. Let’s take a look at what you’ll need and why they’re essential.
- Olive Oil: A quick sauté of veggies in olive oil draws out a deeper, sweeter flavor for the base of the chowder.
- Onion: Adds gentle sweetness and a savory backbone.
- Carrot: Brightens things up with a touch of natural sugars and beautiful color.
- Celery: Lends a subtle, herbal note and helps build that classic soup flavor.
- Garlic: Essential for depth—freshly chopped is best for a punch of aroma.
- Jalapeño: Optional, but just a bit turns the flavor dial up with gentle heat (don’t worry, it’s not overwhelming!).
- Potatoes: Yukon gold or maris piper work beautifully; they make the chowder lusciously thick and creamy when blended.
- Corn: Nothing beats fresh corn off the cob for sweet bursts in every bite (but frozen works in a pinch!).
- Chicken Stock: The savory foundation that ties everything together—go for homemade or good quality store-bought.
- Boneless Skinless Chicken Thighs: Juicier and more flavorful than breast; they stay tender after hours in the slow cooker.
- Courgette/Zucchini: Grated and squeezed, it melts into the chowder, thickening it and sneaking in extra veggies.
- Double/Heavy Cream: Just a splash at the end gives that rich, silky finish chowder fans crave.
- Sea Salt & Black Pepper: Simple seasonings that let every ingredient shine their brightest.
Variations
Making Slow Cooker Chicken Corn Chowder is every bit as customizable as it is delicious. Don’t be afraid to mix things up—this chowder is super forgiving and welcomes whatever you have on hand or need to avoid!
- Dairy-Free: Swap the cream for canned coconut milk or your favorite unsweetened dairy-free option for a still-creamy, totally luscious chowder.
- Extra Veggies: Toss in diced red bell pepper or spinach to add a burst of color and nutrients.
- Spicier Chowder: Add another jalapeño or a pinch of smoked paprika for more kick!
- Chicken Breasts: Prefer white meat? Chicken breasts can be used—just keep an eye, as they cook a little faster in the slow cooker and shred finely.
- Make It Gluten-Free: Rest assured—this recipe is already gluten-free as written, but be sure your stock is certified gluten-free if required.
How to Make Slow Cooker Chicken Corn Chowder
Step 1: Sauté Aromatics and Veggies
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, garlic, jalapeño, and a pinch of salt. Sauté everything for 5-7 minutes, stirring occasionally, until the vegetables look softened and fragrant. This step might seem optional, but it adds an extra wave of flavor you’ll absolutely notice in the chowder—promise!
Step 2: Brown the Chicken Thighs
Season the chicken thighs with salt and pepper, then sear them in the same skillet with a splash more olive oil. You’re not aiming to fully cook the chicken yet—just a gorgeous golden crust that brings a savory boost to the entire dish. After a couple of minutes per side, transfer the browned chicken to your slow cooker.
Step 3: Fill & Slow Cook
To the slow cooker, add your diced potatoes, corn kernels, and chicken stock. Nestle in the browned chicken thighs and pile the sautéed veggies right on top. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is fall-apart tender and the veggies are soft and flavorful.
Step 4: Shred Chicken & Blend Soup
Once cooked, lift the chicken thighs out onto a plate and shred them into chunks. Now, blend about 4 cups of the soup—making sure to get a good mix of veggies and liquid—until silky and smooth. Take special care, as the mixture will be hot! An immersion blender also works well for a chunkier texture if that’s your style.
Step 5: Finish with Zucchini and Cream
Return the blended soup and shredded chicken to the slow cooker, and stir in your finely grated, well-squeezed courgette/zucchini. Swirl in the heavy cream for that signature chowder richness. Let everything heat through on HIGH for 10 minutes, then taste and adjust seasoning before serving.
Pro Tips for Making Slow Cooker Chicken Corn Chowder
- Sauté for Maximum Flavor: Don’t skip the initial step of sautéing your aromatics—those browned edges and gentle caramelization deepen the soup’s flavor far beyond what you’d get by dumping raw veggies straight in.
- Golden Chicken Goodness: Quickly browning the chicken before slow cooking gives you beautiful color and a meatier, more robust chowder overall.
- Blending for Creaminess: Only blend a portion of the chowder, not the whole batch—this way, you get creamy body plus plenty of juicy kernels and chunky veggies to bite into.
- Squeeze That Zucchini: Be sure to wring out as much liquid as possible from your grated courgette—this keeps your chowder thick and prevents it from turning watery at the end.
How to Serve Slow Cooker Chicken Corn Chowder
Garnishes
Finish your Slow Cooker Chicken Corn Chowder with a confetti of fresh toppings! Think a swirl of cream, crispy bacon bits, finely sliced scallions, chopped cilantro, or even a handful of shredded sharp cheddar. The garnish not only makes each bowl beautiful, but adds textural contrast and a fun pop of flavor with every spoonful.
Side Dishes
Nothing accompanies a creamy chowder quite like warm, crusty bread—try a rustic sourdough loaf, soft dinner rolls, or buttery cornbread. For a lighter meal, serve with a simple leafy green salad dressed in tangy vinaigrette. You could even pair it with crackers, breadsticks, or cheesy garlic toast for the full cozy experience!
Creative Ways to Present
For a fun, crowd-pleasing touch, serve the chowder in hollowed-out mini bread bowls—or pour into wide mugs and top with loaded garnishes for a party or soup bar. You can also set out a variety of toppings, and let everyone build their own bowl of Slow Cooker Chicken Corn Chowder just the way they love it.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Corn Chowder keeps beautifully for up to 4 days. Simply cool it a bit, then store in an airtight container in the refrigerator. The flavors meld and get even better overnight, so don’t be afraid to plan for extra!
Freezing
This chowder freezes well! Portion into freezer-safe containers, leaving a little space for expansion, and freeze for up to 2 months. For best results, freeze before adding the heavy cream—stir that in fresh after reheating, if you can.
Reheating
To reheat, just warm the chowder gently on the stovetop over medium-low, stirring often, until steaming hot but not boiling. This method keeps the texture luscious and prevents dairy from separating—plus, your kitchen will smell amazing all over again!
FAQs
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Can I use frozen corn instead of fresh corn on the cob?
Absolutely! Frozen corn works perfectly in Slow Cooker Chicken Corn Chowder—just be sure it’s thawed before adding. You’ll get plenty of sweetness and color, with almost no extra prep.
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Do I need to blend part of the soup?
Blending part of the soup is what gives the chowder that creamy, silky texture. If you prefer a more rustic or chunky chowder, you can easily skip this step or just use a potato masher for a rougher blend.
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Can I make this recipe ahead of time?
Yes! Slow Cooker Chicken Corn Chowder is a fantastic make-ahead meal because the flavors develop even better after a night in the fridge. You can reheat gently on the stove when you’re ready to serve.
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What if I don’t have a slow cooker?
If you don’t have a slow cooker, you can make this chowder in a large Dutch oven or heavy-bottomed pot over the stove—just simmer gently, covered, until the chicken and veggies are tender.
Final Thoughts
If you’re searching for a soup that brings comfort, flavor, and a little kitchen magic to your table, look no further than Slow Cooker Chicken Corn Chowder. It’s a long-time favorite in my home—just one batch and you’ll see why. I can’t wait for you to cozy up to a big bowl and put your own personal spin on it!
Print
Slow Cooker Chicken Corn Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Chicken Corn Chowder is a hearty and comforting soup that is perfect for a cozy night in. Packed with vegetables, tender chicken, and creamy broth, it’s a satisfying meal the whole family will love.
Ingredients
Vegetable Mix:
- 2 tablespoons olive oil
- 1 large onion, finely diced (1 1/2 cups)
- 1 large carrot, finely diced (1 cup)
- 1 celery stick, finely diced (3/4 cup)
- 3 cloves garlic, finely chopped
- 1 jalapeno, finely chopped
Main Chowder:
- 2 medium potatoes, such as maris piper or yukon gold, cut into 1/2 inch dice (3 cups)
- 3 ears of corn on the cob, kernels sliced off (3 cups, or use frozen corn instead)
- 3 cups chicken stock (750ml)
- 1 1/2 pounds boneless skinless chicken thighs (650g)
- 1 courgette/zucchini, grated and squeezed (1 cup)
- 1/4 cup double/heavy cream (60ml)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Sauté Vegetable Mix: In a large frying pan, sauté onion, carrot, celery, garlic, and jalapeño in olive oil until softened. Transfer to slow cooker.
- Brown Chicken: Season chicken thighs with salt and pepper, then brown in the same skillet.
- Prepare Chowder: Combine potatoes, corn, chicken stock, and browned chicken in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours.
- Blend Chowder: Remove chicken, blend part of the chowder, and return it to the slow cooker. Add shredded chicken, zucchini, and cream. Cook on high for 10 minutes.
- Season and Serve: Adjust seasoning if needed and enjoy!
Notes
- If you’re in a hurry, you can skip the sautéing and browning steps for a quicker version.
- Consider using frozen corn and a stick blender for convenience.
- Grated zucchini adds thickness and nutrition to the chowder.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
