This Crockpot Chicken Corn Chowder is a creamy, comforting bowl packed with tender chicken, sweet corn, and soft potatoes. It’s easy to prepare, with everything cooking slowly in the crockpot to bring out all the cozy flavors. The chowder gets thick and rich without any fancy steps, making it perfect for busy days when you want a warm meal waiting for you.
I love tossing all the ingredients in the crockpot in the morning and letting them cook together throughout the day. It frees me up to focus on other things while the house fills with that amazing smell of soup simmering. Plus, using leftover chicken or rotisserie chicken makes this recipe even quicker to put together, which is a total win in my book.
My favorite way to serve this chowder is with a sprinkle of fresh parsley and some crusty bread on the side for dipping. It’s one of those meals that feels like a big, warm hug in a bowl and always gets everyone asking for seconds. Whether it’s a chilly evening or just a day when you want something simple and satisfying, this crockpot chowder hits the spot every time.
Key Ingredients & Substitutions
Chicken: Cooked shredded chicken adds protein and heartiness. Rotisserie chicken works great to save time. You can also use leftover cooked chicken or even turkey.
Potatoes: Yukon Gold or Russet are best for chowder. They hold their shape well and give a creamy texture. Sweet potatoes could work for a twist, but the taste will change.
Corn: Fresh or frozen corn kernels both work well. Fresh adds a little crunch while frozen is convenient year-round. Avoid canned corn if you want less liquid in the soup.
Dairy: Heavy cream and milk give richness. For a lighter option, use half-and-half or a non-dairy milk with a splash of coconut cream. This will slightly change the taste and texture.
Butter and Flour: These create the roux, which thickens the chowder. Butter can be swapped with olive oil or a dairy-free butter for a vegan version (use plant milk then too).
How Do I Make a Smooth, Thickened Chowder Without Lumps?
The key is making the roux carefully and adding it slowly to your soup.
- Melt butter gently over medium heat, not allowing it to brown.
- Whisk in flour continuously for 1-2 minutes to cook out the raw taste but avoid any color.
- Slowly pour in cream and milk while whisking, so the mixture thickens evenly without lumps.
- Then stir this mixture into the crockpot soup and let it cook uncovered to thicken further.
- If lumps appear, use a whisk or immersion blender to smooth the chowder before serving.
Patience with whisking makes all the difference for a silky, comforting chowder.
Equipment You’ll Need
- Crockpot or slow cooker – This hands-off appliance cooks everything evenly and frees up your stove.
- Cutting board and knife – For chopping potatoes, onion, and garlic easily and safely.
- Small saucepan – To make the roux and cream mixture separately before adding it to the slow cooker.
- Whisk – To blend the roux into the dairy smoothly without lumps.
- Measuring cups and spoons – For accurate ingredient portions.
Flavor Variations & Add-Ins
- Cheese boost: Stir in shredded cheddar or pepper jack at the end for extra flavor and creaminess.
- Spicy kick: Add minced jalapeño or a dash of hot sauce to give the chowder some heat.
- Veggie mix: Include diced bell peppers, chopped carrots, or celery for more crunch and color.
- Herbs & spices: Stir in smoked paprika, cumin, or fresh thyme to add depth and aroma.
Crockpot Chicken Corn Chowder Recipe
Ingredients You’ll Need:
- 4 cups cooked chicken, shredded (rotisserie or boiled chicken)
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 1 cup onion, diced
- 3 cloves garlic, minced
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: cooked bacon bits for topping
How Much Time Will You Need?
This crockpot chicken corn chowder requires about 10 minutes to prep the ingredients and roughly 6-8 hours cooking time on low (or 3-4 hours on high) in your crockpot. Add another 30 minutes near the end to make the creamy roux and thicken the chowder before serving.
Step-by-Step Instructions:
1. Combine Ingredients in the Crockpot:
Put the diced potatoes, diced onion, minced garlic, corn kernels, and shredded chicken into your crockpot. Pour in the chicken broth then stir in the dried thyme and oregano. Season with salt and pepper to your liking.
2. Slow Cook the Chowder:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and everything is nicely cooked together.
3. Make the Creamy Roux:
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a smooth roux.
4. Add Cream and Milk:
Slowly whisk in the heavy cream and milk, continuing to whisk until the mixture thickens slightly—this will be the creamy base of your chowder.
5. Combine and Thicken:
Pour the cream mixture into the crockpot and stir well to combine. Let it cook uncovered for another 20-30 minutes to thicken the chowder nicely.
6. Final Touches and Serving:
Taste and add more salt or pepper if needed. Serve your warm, creamy chowder topped with freshly chopped parsley and, if you like, some crispy bacon bits. Pair with crusty bread for dipping and enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure the chicken is fully thawed before adding it to the crockpot. You can thaw it overnight in the fridge or quickly in cold water. Using pre-cooked frozen chicken works well too for convenience.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the chowder up to the point before adding the cream mixture, then refrigerate it. When ready to serve, reheat gently on the stove and finish by stirring in the roux and cream to thicken it fresh.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the chowder creamy and smooth.
Can I Substitute Dairy Ingredients?
Yes! For a lighter or dairy-free version, try swapping heavy cream and milk with coconut milk or almond milk combined with a bit of coconut cream. Use dairy-free butter or olive oil for the roux. The flavor will be slightly different but still tasty!
