Dreaming of something warm, creamy, and comforting for dinner? Slow Cooker Chicken Corn Chowder delivers all the cozy vibes you crave, packed with sweet corn, juicy chicken thigh, tender veggies, and just the right pop of gentle spice. It’s the set-it-and-forget-it weeknight hero that never fails to impress—hearty, nourishing, and layered with homemade flavor in every spoonful.
Why You’ll Love This Recipe
- Effortless, One-Pot Comfort: Everything happens in your slow cooker—just add, set, and enjoy fantastically flavorful Slow Cooker Chicken Corn Chowder with minimal fuss.
- Rich, Creamy Texture: A quick blend of the veggies and cream gives this chowder a luscious, velvety body that feels downright luxurious (but is secretly simple).
- Family-Friendly Flavors: Mild, sweet corn and tender chicken make this a crowd-pleasing favorite—even picky eaters go back for seconds.
- Make-Ahead & Freezer Friendly: This chowder is delicious freshly made and just as good reheated for busy nights down the road.
Ingredients You’ll Need
Part of the magic of Slow Cooker Chicken Corn Chowder is that every ingredient pulls its weight: fresh (or frozen) vegetables, golden-yolked potatoes, succulent chicken thighs, and the creamy finishing touch all build fantastic depth and sweetness. Grab everything on this list for a chowder that tastes way more complex than the effort it takes!
- Olive Oil: Used to sauté the aromatics and sear the chicken, it develops delicious flavor right from the start.
- Onion, Carrot, & Celery: The classic base trio for cozy soups, they create subtle sweetness and mellow savory notes.
- Garlic & Jalapeño: Garlic deepens the savoriness; jalapeño adds a tender background heat—totally adjustable!
- Potatoes: Starchy potatoes give the chowder its signature creamy thickness and satisfying bite.
- Corn (fresh or frozen): Sweet, juicy bursts in every spoonful—fresh corn is peak summer, but frozen works beautifully too.
- Chicken Thighs: Juicier and more tender than breast, and they enrich the slow-cooked broth with incredible flavor.
- Chicken Stock: The flavor backbone—choose a good-quality stock for maximum savor.
- Courgette/Zucchini: Adds creaminess and sneak-in veggies; grating and squeezing removes extra moisture.
- Double/Heavy Cream: Just a dash before serving creates ultimate richness without overpowering freshness.
- Salt & Black Pepper: Enhances all those layered flavors—taste as you go!
Variations
The best thing about homemade chowder? It’s endlessly adaptable! Tailor your Slow Cooker Chicken Corn Chowder to what you have on hand, your favorite flavors, or any dietary needs—it’s hard to go wrong with something this cozy.
- Swap the Chicken: Boneless chicken breast or rotisserie chicken both work—just shred and stir in at the end.
- Bump Up the Veggie Power: Diced bell pepper, baby spinach, or peas add extra color and nutrients (just stir in near the end).
- Add Bacon or Ham: For a smoky-carnivorous kick, sprinkle cooked, crumbled bacon or diced ham over the finished chowder.
- Make it Dairy-Free: Skip the cream and stir in a splash of plant-based milk or coconut cream for richness.
- Turn Up the Heat: Use two jalapeños or sub in a pinch of chili flakes if you want it spicy.
How to Make Slow Cooker Chicken Corn Chowder
Step 1: Sauté the Aromatics
Heat olive oil in a large skillet, then toss in the onion, carrot, celery, garlic, jalapeño, and a pinch of salt. Sauté until everything’s softened and golden—about 5 to 7 minutes. This step unlocks a wonderful sweetness and takes the flavor from good to absolutely unforgettable. Transfer all those savory veggies to your slow cooker pot.
Step 2: Brown the Chicken Thighs
In the same pan, season your chicken thighs on both sides with salt and black pepper. Sear them until golden but not quite cooked through—just enough to build that rich, savory flavor on the outside. Pop them into the slow cooker right on top of the sautéed veggies.
Step 3: Load Up the Cooker
Next, add the potatoes, corn kernels (fresh or frozen), and chicken stock to the slow cooker. Give it all a gentle stir, making sure those chicken thighs are nestled underneath. Now, set your slow cooker to low for 6-7 hours, or high for 3-4—you’ll be amazed how the flavors build as it simmers away.
Step 4: Shred & Blend
Once the chicken is tender and ready, lift it out with tongs and shred it on a plate (it should fall apart at the touch). Carefully scoop out about 4 cups of the chowder (including some veggies and stock), and blend until smooth and creamy. Stir the blended mix right back into the slow cooker for heavenly texture.
Step 5: Finishing Touches
Now, add the shredded chicken, grated (and squeezed) zucchini, and cream. Give everything a loving stir and let it heat on high for 10 minutes so the flavors can cozy up together. Taste, adjust seasoning, and get ready for the best bowl of Slow Cooker Chicken Corn Chowder ever!
Pro Tips for Making Slow Cooker Chicken Corn Chowder
- Golden Sear for Richer Flavor: Don’t skip browning the chicken—even a quick sear adds depths of savor you taste in every bite.
- Squeeze Your Zucchini Well: Removing the extra water from the grated zucchini keeps your chowder thick, not watery, and adds creaminess.
- Careful When Blending Hot Soup: Let the soup cool a minute, blend in batches, and never fill the blender past halfway—safety first for a silky finish!
- Adjust Cream to Taste: Add as much or as little cream as you love—start with a splash and build up for your perfect chowder richness.
How to Serve Slow Cooker Chicken Corn Chowder
Garnishes
Garnishes transform a cozy bowl into something restaurant-worthy. Try a sprinkle of chopped fresh chives, snipped green onions, crisp bacon bits, or a swirl of extra cream. Even a little shredded cheddar can be the dreamiest topping—let your taste buds pick!
Side Dishes
This chowder absolutely shines with crusty bread for dunking, soft dinner rolls, or homemade cornbread on the side. For a bit of green, a bright simple salad (think baby spinach or arugula) makes a fresh counterpoint to the chowder’s richness.
Creative Ways to Present
Ladle your Slow Cooker Chicken Corn Chowder into wide, shallow bowls for maximum effect, and serve with big rustic croutons. For gatherings, try mini mugs or shot glasses—perfect for a cozy appetizer. Or hollow out small bread rolls and serve as edible bowls for a fun (and deliciously messy) twist!
Make Ahead and Storage
Storing Leftovers
Let your Slow Cooker Chicken Corn Chowder cool completely, then transfer to airtight containers and pop them in the fridge. It’ll happily keep for up to four days—just the ticket for meal-prep or easy next-day lunches.
Freezing
This chowder is surprisingly freezer-friendly! Portion it into freezer-safe containers (leaving an inch for expansion) and freeze for up to three months. Thaw in the fridge overnight before reheating so the texture stays velvety and smooth.
Reheating
To reheat, warm gently in a saucepan over medium-low heat, stirring often so the cream stays integrated and silky. You can also reheat individual bowls in the microwave, but stick to medium power in 1-minute bursts and stir so nothing overheats or separates.
FAQs
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Can I make Slow Cooker Chicken Corn Chowder with chicken breast instead of thighs?
Absolutely! If you prefer chicken breast, just swap them in for thighs. Keep in mind that breast meat cooks a little faster and is leaner, so check for doneness about 30 minutes earlier and shred gently to avoid dryness.
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Is it okay to use frozen corn instead of fresh?
Yes—frozen corn works perfectly year-round and is a fantastic time-saver. Thaw before adding for the best texture, but you can toss it straight in if you’re in a pinch.
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Can I skip sautéing the veggies and browning the chicken?
You can! While the chowder will still taste great, sautéing and browning really amp up the flavor. If you’re short on time, just toss everything in the slow cooker and go—but trust me, those extra 10 minutes are worth it when you can spare them.
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How can I make Slow Cooker Chicken Corn Chowder thicker?
If you love a thick chowder, blend a bit more of the soup or add extra potato. Don’t forget, squeezing the zucchini well and blending part of the base are key tricks for the dreamiest, creamiest texture!
Final Thoughts
If you’re searching for a dish that hugs you from the inside out, give this Slow Cooker Chicken Corn Chowder a try. It’s simple enough for busy nights, special enough for gatherings, and brings big, bold comfort every time. I can’t wait for you to share a bowl with your favorite people—enjoy every cozy spoonful!
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: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Chicken Corn Chowder is a comforting and hearty soup that’s perfect for chilly days. Packed with tender chicken, sweet corn, and flavorful veggies, this chowder is easy to make and full of delicious goodness.
Ingredients
For the Chowder:
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 large carrot, finely diced
- 1 celery stick, finely diced
- 3 cloves garlic, finely chopped
- 1 jalapeno, finely chopped
- 2 medium potatoes, such as maris piper or yukon gold, cut into 1/2 inch dice
- 3 ears of corn on the cob, kernels sliced off
- 3 cups chicken stock
- 1 1/2 pounds boneless skinless chicken thighs
- 1 courgette/zucchini, grated and squeezed
- 1/4 cup double/heavy cream
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Sauté Veggies: In a large frying pan, sauté onion, carrot, celery, garlic, and jalapeño.
- Brown Chicken: Sauté seasoned chicken thighs until golden.
- Prepare Chowder: Combine potatoes, corn, chicken stock, and chicken in the slow cooker.
- Blend: Blend a portion of the chowder liquid until smooth.
- Combine: Mix blended soup, shredded chicken, zucchini, and cream in the slow cooker.
- Season: Adjust seasoning to taste.
Notes
- If you’re in a hurry, you can skip the step of sautéing the veggies and browning the chicken.
- Use defrosted frozen sweetcorn if fresh corn is not available.
- A stick blender can be used instead of a freestanding blender for a chunkier soup.
- Omit the zucchini if desired, but it adds thickness and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg
