Crockpot Chicken Corn Chowder
This corn chowder crockpot recipe is a thick, creamy soup with chicken, potatoes, bacon and sweet corn. Everything cooks together all day, then a splash of cream goes in at the end.
Crockpot Chicken Corn Chowder
Course: SoupDifficulty: Easy8
servings20
minutes8
hoursChicken, potatoes, corn and bacon slow cooked in broth, then finished with cream for a thick chowder.
Ingredients
6 slices bacon, chopped and cooked until crisp
1 1/2 lb boneless skinless chicken breasts
1 medium yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 1/2 lb Yukon gold potatoes, peeled and cut into 1/2-inch cubes
24 oz frozen corn kernels
4 cups chicken broth
1 tsp dried thyme
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
8 oz cream cheese, cubed
1 cup half-and-half
2 green onions, sliced
Directions
- Cook the bacon in a skillet until crisp. Drain on paper towels and keep the drippings.
- Cook the onion and celery in 1 Tbsp of the bacon drippings for 4 minutes, then stir in the garlic for 30 seconds.
- Add the onion mixture, potatoes and corn to a 6-quart slow cooker.
- Lay the chicken breasts on top. Sprinkle with thyme, paprika, salt and pepper.
- Pour in the chicken broth.
- Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The chicken should reach 165°F and the potatoes should be fork-tender.
- Remove the chicken and shred it with two forks.
- Whisk the flour with a little cold broth from the pot, stir it back in, then add the cream cheese. Cook on HIGH for 20 minutes until thick.
- Return the chicken to the pot with the half-and-half and half the bacon. Heat for 10 minutes without boiling.
- Ladle into bowls and top with the rest of the bacon and the green onions.
Notes
- Dairy goes in at the end so it does not curdle. Use russet potatoes for a thicker chowder, as they break down more. Swap the chicken for diced ham. Leftovers keep 4 days in the fridge, and the chowder thickens, so thin it with broth when reheating. Cream-based soups do not freeze well, so skip the freezer.
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Why chicken corn chowder works in a crockpot
A good chowder needs time for the potatoes to soften, the corn to give up its sweetness and the broth to take on the smoky flavor of bacon. The slow cooker does all of that without scorching the milk, which is the usual way a chowder goes wrong on the stove.
The chicken cooks right in the pot and shreds easily at the end. Cream cheese and half-and-half go in last, so the soup stays silky and does not curdle. It makes a full, filling dinner with very little cleanup. By dinnertime the soup has thickened on its own from the potato starch, and a quick stir turns it creamy.
Ingredient notes
Chicken breasts: Boneless skinless breasts cook until tender in the broth and shred easily. Thighs also work and stay a bit juicier.
Yukon gold potatoes: They are creamy and hold their shape better than russets. Cut them in half-inch cubes so they cook at the same pace as everything else.
Frozen corn: Use it straight from the freezer. It is picked at its peak and gives the chowder a sweet, plump bite.
Bacon: Cook it until crisp before adding it, and keep a little for the top. The rendered fat can be used to soften the onion.
Cream cheese and half-and-half: Together they make the soup thick and rich. Add them at the end, not at the start. Rinse the frozen corn quickly under cold water if you see ice crystals, so it does not thin the broth.
Tips for the best chowder
Whisk the flour into the broth: Stir the flour with a cup of the hot broth before returning it to the pot. It thickens the chowder and keeps the flour from forming lumps.
Use the right potato size: Small cubes cook evenly in the time it takes the chicken to cook. Big chunks stay hard in the center.
Add dairy at the end: The most common mistake is putting milk or cream in at the start. After eight hours, it can curdle and look grainy. Wait until the last thirty minutes, then stir in the cream cheese and half-and-half until smooth. If you want a thicker soup at the end, use a potato masher and crush a few of the potato cubes against the side of the crock, then stir.
Swaps and variations
Use rotisserie chicken stirred in at the end to cut the cooking time. Swap the half-and-half for whole milk for a lighter soup, or add a diced jalapeno for heat. Smoked sausage is a good stand-in for the bacon. For a thicker chowder, mash a few potatoes against the side of the pot.
Do not use canned potatoes or instant mashed potatoes as a shortcut. The texture goes pasty and the flavor is flat.
What to serve with it
Ladle the chowder into wide bowls and top with bacon crumbles, sliced green onions and cracked pepper. Serve with oyster crackers, crusty bread or a skillet of cornbread. A simple green salad on the side finishes the meal. A side of apple slices or a crisp salad balances the creamy soup.
Storing, freezing and reheating
Store leftover chowder in a covered container in the fridge for up to four days. Reheat in a saucepan over medium-low heat, stirring often, and add a splash of milk or broth if it has thickened.
Dairy soups can separate when frozen. If you plan ahead, freeze the soup before adding the cream cheese and half-and-half for up to three months, and stir them in after reheating. A little fresh thyme stirred in at the end revives the flavor of reheated chowder.
Crockpot Chicken Corn Chowder at a glance
- Prep time: 20 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 16, led by slices bacon, boneless skinless chicken breasts, yellow onion, stalks celery
Tips for Crockpot Chicken Corn Chowder
Dairy goes in at the end so it does not curdle. Use russet potatoes for a thicker chowder, as they break down more. Swap the chicken for diced ham. Leftovers keep 4 days in the fridge, and the chowder thickens, so thin it with broth when reheating. Cream-based soups do not freeze well, so skip the freezer.
Crockpot Chicken Corn Chowder FAQ
How long does Crockpot Chicken Corn Chowder take?
Crockpot Chicken Corn Chowder takes 8 hours of cooking after 20 minutes of prep.
How many people does Crockpot Chicken Corn Chowder serve?
This recipe makes 8 servings.
What do I need to make Crockpot Chicken Corn Chowder?
16 ingredients, led by slices bacon, boneless skinless chicken breasts, yellow onion, stalks celery. Amounts are in the recipe card above.
