Introduction

When the weather turns chilly or you’re simply craving something cozy, there’s nothing better than a big bowl of soup that warms you from the inside out. Crockpot Chicken Corn Chowder is one of my all-time favorites because it blends hearty, satisfying ingredients with a creamy, comforting broth. Every spoonful is packed with tender chicken, sweet corn, soft potatoes, and just enough spice to keep it interesting.

The slow cooker makes this chowder incredibly easy. You toss everything into the pot in the morning and let it simmer all day while the flavors meld together. By dinnertime, you have a creamy, flavorful chowder that tastes like it’s been carefully tended to—but really, the crockpot did all the work. The best part? It’s made lighter with a touch of Greek yogurt instead of heavy cream, so you still get that luscious texture without feeling weighed down.

I love serving this chowder with a slice of crusty bread or warm biscuits for dunking, but it’s equally satisfying on its own. It’s the kind of meal that works for a weeknight family dinner, cozy Sunday lunch, or even meal prep for the week ahead. If you’re a fan of hearty soups, you might also enjoy exploring these slow cooker soup recipes from EatingWell or browse creamy chowder ideas on Taste of Home.

But let’s be honest—you’re here for a cozy, comforting bowl of Crockpot Chicken Corn Chowder, and I’m here to walk you through making the best version at home.

Crockpot Chicken Corn Chowder Recipe

Crockpot Chicken Corn Chowder

This Crockpot Chicken Corn Chowder is creamy, hearty, and full of flavor. Tender chicken, sweet corn, and potatoes simmer together in a rich, creamy broth that’s perfect for a cozy family dinner.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 6

Course: Dinner, Soup

Cuisine: American

Calories: 415

Ingredients Method Notes

Ingredients

  

• 2 tablespoons unsalted butter or olive oil
• 2 medium potatoes peeled and diced into ½-inch cubes (Yukon gold preferred)
• 1 small yellow onion chopped
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cloves garlic minced
• ½ teaspoon dried rosemary
• ¼ teaspoon ground cayenne pepper
• 1 ½ pounds boneless skinless chicken breasts or thighs
• 20 ounces corn fresh, frozen, or canned; drain if canned
• 2 cups low-sodium chicken broth or vegetable broth, plus more as needed
• 1 cup milk 1% used here
• 2 tablespoons cornstarch
• ⅓ cup nonfat plain Greek yogurt
• 1 red bell pepper cored and finely chopped (about 1 ½ cups)
• Chopped fresh green onion optional for garnish

Method

 

1. Prep the base: Add potatoes, onion, salt, pepper, garlic, rosemary, and cayenne pepper to the bottom of your crockpot.
2. Add chicken and corn: Place chicken breasts or thighs on top of the vegetables. Pour in corn and broth.
3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and cooked through.
4. Shred chicken: Remove chicken from the slow cooker, shred with two forks, and return to the pot.
5. Thicken chowder: In a small bowl, whisk milk and cornstarch until smooth. Stir mixture into the chowder. Add chopped bell pepper. Cover and cook for another 30 minutes, until chowder thickens.
6. Finish creamy base: Stir in Greek yogurt until smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or broth if needed.
7. Serve: Ladle into bowls and garnish with green onions if desired. Serve with crusty bread or biscuits.

Notes

• Active time: 20 minutes (chopping and prep).
• Passive time: 6 hours (slow cooker).
• Yukon gold potatoes hold their shape better than russets in this soup.
• You can swap cayenne for smoked paprika if you prefer a smoky flavor without heat.

Advanced Techniques to Elevate Your Chicken Corn Chowder

Browning the Chicken for Deeper Flavor

While not required, searing the chicken in a skillet before adding it to the slow cooker adds a golden crust and deepens the flavor of the chowder.

Using Fire-Roasted Corn for a Smoky Twist

If you can find it, fire-roasted corn (fresh or frozen) adds a smoky depth that makes the chowder taste like it came from a gourmet kitchen.

Adding Bacon for an Extra Layer of Savory Goodness

For a heartier version, cook a few strips of bacon, crumble them, and stir into the chowder just before serving. The smoky-salty notes pair perfectly with sweet corn.

Incorporating Fresh Herbs at the End

Stirring in fresh parsley, thyme, or dill just before serving brightens the chowder and balances the creaminess.

Making It Cheesy with a Cheddar Finish

For a richer take, stir in shredded sharp cheddar cheese after adding the Greek yogurt. It melts into the broth and turns the chowder into something extra indulgent.

Storage, Shelf Life, and Maintenance Tips

How Long Does Chicken Corn Chowder Last?

This chowder keeps well in the fridge for 3–4 days. Store in airtight containers.

Freezing Chicken Corn Chowder the Right Way

Because of the dairy, chowder may separate slightly when frozen. To avoid this, freeze the chowder before adding milk, cornstarch, and yogurt. Reheat and add those ingredients fresh.

Reheating Without Losing Creaminess

Reheat gently on the stovetop over medium heat. Add a splash of broth or milk if chowder is too thick.

Meal Prep-Friendly Portioning

Divide chowder into single-serving containers for grab-and-go lunches. Pair with a small roll or salad for a complete meal.

Keeping Potatoes Tender, Not Mushy

Dice potatoes evenly and avoid overcooking. They’ll hold up better and keep the chowder from becoming too starchy.

Dietary Adaptations and Substitutions

Making It Dairy-Free Without Losing Creaminess

Replace milk with unsweetened almond or oat milk, and use dairy-free yogurt or coconut cream for creaminess.

Gluten-Free Crockpot Chicken Corn Chowder

This recipe is naturally gluten-free as long as you confirm your broth and cornstarch are certified gluten-free.

Low-Carb Adaptation with Cauliflower

Swap diced potatoes for cauliflower florets to cut down on carbs while keeping a hearty texture.

Vegetarian-Friendly Version

Skip the chicken and use chickpeas or white beans with vegetable broth. The beans add protein and keep the soup filling.

Extra Protein Boost with Quinoa

Add ½ cup uncooked quinoa when adding broth for extra protein and texture. It cooks right along with the chowder.

FAQs About Crockpot Chicken Corn Chowder

Can I Use Rotisserie Chicken Instead of Raw?

Yes! Stir in shredded cooked chicken during the last 30 minutes of cooking, just before adding the milk and cornstarch slurry.

What Kind of Corn Works Best?

Fresh corn gives the best flavor in summer, but frozen or canned (drained) works perfectly year-round.

Can I Make This Recipe on the Stovetop Instead?

Absolutely. Sauté vegetables, add broth and chicken, simmer until chicken is cooked, then shred and proceed with thickening and finishing steps.

Is the Chowder Spicy with Cayenne Pepper?

Not overly—it adds just a subtle kick. If you prefer mild, reduce or omit cayenne. If you love spice, increase to ½ teaspoon.

Can I Double the Recipe for a Crowd?

Yes, just be sure to use a large slow cooker (7 quarts or more). This chowder is perfect for gatherings.

Conclusion & Final Thoughts

Crockpot Chicken Corn Chowder is one of those recipes that feels like a warm hug in a bowl. It has the creamy, hearty texture of a chowder but stays balanced with the sweetness of corn, the earthiness of potatoes, and the gentle kick of spices. Best of all, it’s a set-it-and-forget-it meal thanks to the slow cooker, making it perfect for busy days.

What I love most about this recipe is its versatility. You can lighten it up with Greek yogurt, make it richer with bacon and cheese, or adapt it to fit vegetarian or low-carb diets. No matter how you prepare it, the result is a comforting, flavorful soup that satisfies every time.

If you’re looking for a cozy, family-friendly recipe that’s simple but still feels special, Crockpot Chicken Corn Chowder deserves a place in your meal rotation. It’s perfect for sharing with loved ones, freezing for later, or enjoying as leftovers that taste even better the next day.