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Crockpot Chicken Corn Chowder

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
Cook Time 2 hours
Total Time 4 hours 20 minutes
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.