Chicken Corn Chowder

This slow cooker chicken corn chowder turns basic ingredients into a comforting meal without much work. The gradual cooking blends the corn's sweetness with soft chicken and velvety potatoes, creating a dish that seems like you spent hours standing at the stove.

This chowder became my dinner lifesaver during busy soccer seasons when I needed food waiting after late practices. My youngest boy who usually turns down creamy soups now asks for this exact dish whenever it gets cold outside.

Ingredients

• Boneless skinless chicken breasts: give you clean protein and pull apart nicely after slow cooking
• Fresh or frozen corn: adds sweet bursts throughout try frozen fire roasted corn for extra flavor
• Yukon Gold potatoes: stay intact during extended cooking while making the dish hearty
• Medium onion: builds the flavor base that runs through the whole meal
• Garlic cloves: bring richness without taking over pick plump solid ones
• Low sodium chicken broth: lets you manage how salty your dish gets homemade works great if you've got it
• Heavy cream or whole milk: delivers that classic chowder creaminess without needing to make a roux

Step-by-Step Instructions

Ingredient Preparation:

Cut potatoes into even half-inch chunks so they cook uniformly. Chop the onion finely and crush garlic cloves fresh if possible since pre-minced stuff doesn't smell or taste as good. Cut away any fat you can see from chicken breasts.

Layering for Flavor:

Put chicken breasts at the crockpot bottom where they'll soak directly in the liquid and get super tender. Spread potatoes onion corn and garlic in layers above so their flavors mix together as they cook.

Creating the Base:

Gently pour chicken broth over everything until just covered about 4 cups based on your crockpot size. Add the cream or milk at this stage instead of later so the dairy safely cooks and mixes with other flavors.

Seasoning:

Go light on salt and pepper at first since the broth gets stronger as it cooks down. Try starting with half a teaspoon of salt and quarter teaspoon of fresh ground pepper. You can always add more before serving.

Cooking Process:

Put the lid on and set your crockpot to low for 6 to 8 hours for the softest chicken and best flavor mix. You can cook on high for 3 to 4 hours if you're short on time but it might feel a bit different when you eat it.

Finishing Touches:

When time's up take out the chicken breasts onto a cutting board and pull them apart using two forks working against the grain. Mix the shredded chicken back into the pot stir gently and let it sit for 10 minutes before dishing up.

Pin it

Fresh corn really makes this dish special. When my grandma first showed me how to make this chowder she wouldn't use anything but corn cut right from the cob during summer. That burst of sweetness takes me back to her country kitchen every time even when I have to use frozen corn in winter months.

Make Ahead Options

This chowder gets better over time as flavors mingle together. You can make it up to two days early and keep it in the fridge in a sealed container. When you warm it up do it slowly over medium low heat so the cream stays smooth and the chicken doesn't get tough. You might need to add a bit more broth to thin it out just right.

Simple Variations

Switch up this basic dish by throwing in different veggies or spices. Bell peppers bring nice color and vitamin C while a bunch of spinach mixed in at the end packs extra nutrients. For a southwest feel add a chopped jalapeño with the vegetables and mix in a teaspoon of cumin with the broth. If you love bacon cook and break up 4 strips to scatter on each bowl for a smoky taste.

Serving Suggestions

This chowder works great by itself but goes really well with a basic green salad with tangy dressing to balance the richness. Crusty bread or buttermilk biscuits work perfectly for soaking up every drop. For fancy dinners serve in hollowed bread bowls which always impresses guests or pour into mugs for casual get-togethers where people can walk around while eating.

Pin it

Frequently Asked Questions

→ Can frozen corn replace fresh?

Definitely! Just toss the frozen corn straight in without thawing.

→ What can I use for a dairy-free option?

Swap out the cream or milk for coconut milk or any plant-based substitute.

→ Is it okay to use chicken thighs?

Of course! Thighs add even more flavor and stay tender after cooking.

→ What if I want the chowder thicker?

Mash some cooked potatoes or stir in a mix of water and cornstarch near the end.

→ Which herbs go best with this chowder?

Try topping it with parsley, thyme, or some fresh chives for a burst of flavor.