Make Crockpot Chicken Corn Chowder for an easy meal prepped dinner. It is a classic corn chowder with extra protein from the chicken.
Hands-off
Minimal prep
You’ll Learn: How to get the perfect consistency without cornstarch
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Keeps your kitchen cool
Why You’ll Love This Recipe
- Easy meal prep – I love including a crockpot meal in my meal prep for an easy lift dinner
- Keep the kitchen cool – Crockpot meals are great for the summer when you don’t want to overheat the kitchen with the stove or oven
- Enjoy all year – Use fresh or frozen corn to enjoy this recipe all year long
- Great leftovers – Leftover chicken corn chowder is the perfect meal to reheat for lunch
Serving suggestions
I love topping this chicken corn chowder with some additional crispy bacon. If you’d like some cornbread on the side, try this green chili corn bread.
For some greens, you could make a salad to go with your corn chowder, like a wedge salad or a strawberry quinoa salad.
Ingredients and Ingredient Substitutions
- Bacon – the bacon adds a ton of great flavor to your chowder
- Yellow onion, carrots, celery – these vegetables make a perfect mire poix for the base of th recipe
- Yellow potato – I like using yellow potatoes for this recipe but you could also use red potatoes
- Chicken breasts – use boneless skinless chicken breasts to keep this recipe easy
- Sweet corn kernels – if it is not corn season, use frozen corn instead
- Kosher salt, garlic powder, black pepper, sweet paprika – this spice blend is the perfect seasoning for your corn chowder
- Chicken broth – use homemade or your favorite store bought broth
- Heavy cream – a bit of heavy cream gives the chowder the perfect consistency
You can add rotisserie chicken pieces at the end of cooking rather than cooking your own chicken. If you’d like to keep it vegetarian, you can omit the chicken and use vegetable broth.
How to make
Step 1: Cook Bacon and combine ingredients
Cook bacon on a skillet or in the oven. Allow to cool slightly and cut into bite sized pieces.
Place cooked bacon in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
Step 2: Cook and enjoy
Set to cook on low for 4-6 hours or high for 2-3 hours. Ensure that the chicken has reached at least an internal temperature of 165F. Remove the chicken from the crockpot and shred with 2 forks.
Remove some of the soup from the crockpot and blend with an immersion blender. Pour it back into the crockpot along with the shredded chicken and heavy cream. Taste and season with salt if needed.
Stir to mix together and serve immediately. Top with extra crispy bacon, fresh parsley and black pepper.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, put the chicken corn chowder in the microwave or on the stove until warmed through.
Check out these other Corn Inspired Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Crockpot Chicken Corn Chowder
Ingredients
- 6 strips bacon + more for topping if desired
- 1 cup yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 lbs yellow potato peeled and cubed
- 1 ½ – 2 lbs boneless skinless chicken breasts
- 12 oz sweet corn kernels fresh or frozen
- 2 tsp kosher salt
- 2 tsp garlic powder
- ½ tsp black pepper
- ½ tsp sweet paprika
- 1 qt chicken broth
- ½ cup heavy cream
Instructions
- Cook bacon on a skillet or in the oven. Allow to cool slightly and cut into bite sized pieces.
- Place cooked bacon in a crockpot along with the yellow onion, carrots, celery, yellow potato, chicken breasts, corn, salt, garlic powder, pepper, paprika, and chicken broth. Stir and cover.
- Set to cook on low for 4-6 hours or high for 2-3 hours. Ensure that the chicken has reached at least an internal temperature of 165F. The chicken should easily shred. Remove the chicken from the crockpot and shred with 2 forks.
- Remove about ⅓ of the soup from the crockpot and blend with an immersion blender or a standard blender. Pour it back into the crockpot along with the shredded chicken and heavy cream. Taste and season with salt if needed.
- Stir to mix together and serve immediately. Top with extra crispy bacon, fresh parsley and black pepper.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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