If you are on the hunt for a cozy, flavorful, and utterly satisfying meal, you have to try my favorite Crockpot Chicken Corn Chowder Recipe. This dish is like a warm hug on a chilly day, bringing together tender shredded chicken, sweet corn, and hearty potatoes all simmered to perfection in a creamy, spiced broth. The slow cooker does all the heavy lifting, infusing every bite with layers of comforting flavor while you go about your day. Trust me, this chowder is the ultimate weeknight winner that will quickly become a beloved staple in your cooking repertoire.
Ingredients You’ll Need
The beauty of this Crockpot Chicken Corn Chowder Recipe lies in its simple, wholesome ingredients that come together to create a bowl of richness and heartiness. Each component plays a crucial role, from the natural sweetness of frozen corn to the earthiness of potatoes and the gentle heat from jalapeño to keep things interesting.
- 2 pounds boneless skinless chicken thighs: These add juicy, tender protein with great flavor and texture when shredded.
- 2 medium gold potatoes: They provide substance and creaminess to thicken the chowder naturally.
- 1 sweet onion: Offers a mild sweetness that balances the spices and savory ingredients.
- 1 red bell pepper: Adds vibrant color and subtle sweetness for visual appeal and a flavor boost.
- 2 celery ribs: Introduce crisp, aromatic notes for complexity and crunch.
- 1 jalapeño: Brings a hint of spicy warmth without overpowering the chowder.
- 20 ounces frozen corn kernels: Sweet bursts that celebrate the chowder’s classic corn flavor.
- 5 cloves garlic, minced: Deepens the overall savory profile with a fragrant punch.
- 1 teaspoon kosher salt: Enhances every ingredient’s flavor beautifully.
- 1 teaspoon dried thyme: An herb that adds a subtle earthiness to the broth.
- 1/2 teaspoon dried rosemary: Gives a pine-like, resinous fragrance that lifts the chowder.
- 1/2 teaspoon crushed red pepper flakes: Adds a gentle kick for warmth and excitement.
- 3 cups chicken broth: The flavorful base that ties everything together in the slow cooker.
- 1 cup heavy cream: Creams the chowder for a luscious and velvety finish.
How to Make Crockpot Chicken Corn Chowder Recipe
Step 1: Prep the Vegetables
Begin by dicing the potatoes, sweet onion, red bell pepper, celery ribs, and jalapeño. These will provide the delicious textures and flavors that form the heart of your chowder, so make sure the pieces are bite-sized to cook evenly throughout the slow cooking process. Place all the diced vegetables directly into the crockpot as your base layer.
Step 2: Add the Chicken and Seasonings
Next, nestle the boneless skinless chicken thighs on top of the vegetables along with the frozen corn kernels and minced garlic. Sprinkle in the kosher salt, dried thyme, dried rosemary, and crushed red pepper flakes for a perfect blend of herbaceous and subtle heat. Pour in the chicken broth, then give everything a gentle stir to combine all those fantastic flavors. This is where your chowder starts to come alive.
Step 3: Slow Cook to Perfection
Cover the crockpot and set it to cook on low for 6 to 7 hours or on high for 3 hours. The slow simmer allows all the ingredients to meld together, tenderizing the chicken and softening the vegetables until they’re melt-in-your-mouth delicious. You’ll love how the aroma fills your home as it cooks.
Step 4: Shred the Chicken and Add Cream
Once cooking is complete, carefully remove the chicken thighs and shred them using two forks on a cutting board. Return the shredded chicken to the crockpot, pour in the heavy cream, and stir well to give the chowder its signature creamy texture. This final step transforms the broth into a rich, dreamy soup ready to be served steaming hot.
How to Serve Crockpot Chicken Corn Chowder Recipe
Garnishes
To enhance each bowl of this Crockpot Chicken Corn Chowder Recipe, top it off with fresh chopped parsley or chives for a burst of green freshness. A sprinkle of shredded sharp cheddar cheese or a dollop of sour cream can add extra creaminess and flavor contrast. Don’t forget some freshly cracked black pepper to elevate the taste just before serving.
Side Dishes
This chowder is beautifully satisfying on its own, but it also pairs wonderfully with a crusty loaf of rustic bread or warm cornbread for soaking up every last drop. A crisp green salad with tangy vinaigrette provides a refreshing counterpoint to the richness of the chowder, balancing your meal perfectly.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out mini pumpkins or bread bowls at your next gathering. You can also add toppings like crispy bacon bits, roasted corn kernels, or a squeeze of fresh lime to layer more textures and flavors. Getting creative with presentation makes the whole experience feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your chowder feast, store any leftovers in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, allowing you to enjoy the comforting flavors without extra effort on busy days.
Freezing
If you want to make this Crockpot Chicken Corn Chowder Recipe far in advance, it freezes very well. Let it cool completely and transfer to freezer-safe containers, where it will maintain its deliciousness for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the chowder gently over medium-low heat on the stove, stirring occasionally to prevent scorching. Adding a splash of broth or cream during reheating helps restore the creamy consistency if it thickens too much. This way, the chowder tastes just like the day you made it.
FAQs
Can I use chicken breast instead of chicken thighs?
Yes, you can substitute chicken breasts if you prefer. Keep in mind that chicken breasts tend to be leaner and can dry out more easily, so be gentle when shredding. Cooking time remains the same, but shredding thighs typically gives you juicier results.
Is it possible to make this recipe dairy-free?
Absolutely! Simply swap the heavy cream for coconut cream or a dairy-free cream alternative. This will still provide the creamy texture without dairy, making it suitable for those with lactose intolerance or dairy allergies.
Can I use fresh corn instead of frozen corn kernels?
Fresh corn works wonderfully in this recipe during its peak season. Use about 2 ears of fresh corn, cut off the kernels, in place of frozen. It adds a lovely sweetness and texture that enhances the chowder’s fresh flavors.
How spicy is this chowder with the jalapeño and red pepper flakes?
The heat level is mild to moderate, thanks to the controlled amounts of jalapeño and crushed red pepper flakes. If you prefer less spice, reduce or omit the jalapeño. For more heat, feel free to add extra red pepper flakes or some diced fresh chili.
Can I double this recipe for a crowd?
Definitely! This recipe scales up nicely for larger groups. Just use a larger crockpot or cook in batches, adjusting the seasoning as needed. It’s a fantastic dish to prepare ahead, so you can serve guests without fuss when entertaining.
Final Thoughts
There’s something truly special about a hearty, slow-cooked soup like this Crockpot Chicken Corn Chowder Recipe. It’s not just about the ingredients; it’s about the comfort it brings to your table and the smiles it brings to your loved ones. Give it a try on your next cozy night in—you might just find your newest go-to meal that’s as simple as it is delicious.
Print
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 comforting Crockpot Chicken Corn Chowder is a hearty and flavorful meal perfect for busy days. Tender chicken thighs simmer with golden potatoes, sweet corn, and a medley of fresh vegetables and spices, all slow-cooked to perfection. Finished with creamy heavy cream, this chowder is rich, satisfying, and easy to prepare in your slow cooker.
Ingredients
Proteins
- 2 pounds boneless skinless chicken thighs
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
Herbs and Spices
- 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 into small even pieces. Add all these diced vegetables into the crockpot.
- Add chicken and seasonings: Place the boneless skinless chicken thighs into the crockpot along with the frozen corn kernels, minced garlic, kosher salt, dried thyme, dried rosemary, crushed red pepper flakes, and chicken broth. Stir gently to combine all ingredients evenly.
- Slow cook the chowder: Cover the crockpot with its lid and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 hours, until the chicken is fully cooked and the vegetables are tender.
- Shred the chicken and finish: Once cooked, carefully remove the chicken thighs from the crockpot and shred them finely on a cutting board using forks. Return the shredded chicken to the crockpot. Pour in the heavy cream and stir everything thoroughly to combine the chowder ingredients before serving.
Notes
- For a spicier chowder, leave some jalapeño seeds in or add extra crushed red pepper flakes.
- You can substitute chicken thighs with chicken breasts, but thighs will provide more moisture and flavor.
- If a thicker chowder is desired, mash a few potatoes in the crockpot before adding cream.
- Use full-fat heavy cream for the richest taste; half-and-half or milk can be a lighter substitute but will alter creaminess.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.
