Crock Pot Chicken Corn Chowder

Crock Pot Chicken Corn Chowder is made with russet potatoes, chicken breasts, frozen corn, heavy whipping cream, chicken broth, and cheddar cheese. This recipe creates a creamy, comforting chowder perfect for cozy meals. It takes about 7 hours and 50 minutes to prepare and serves 8.

Crock Pot Chicken Corn Chowder Ingredients

• 1/4 cup salted butter
• 4 to 5 medium russet potatoes, diced
• 1 lb. boneless, skinless chicken breasts, diced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 cups chicken broth
• 2 bags (10 ounces each) frozen corn (or canned corn, drained)
• 1 pint heavy whipping cream
• 3 Tablespoons instant mashed potato flakes (see note)
• 6 slices cooked bacon, chopped
• 2 cups shredded cheddar cheese
• 2 green onions, sliced

How To Make Crock Pot Chicken Corn Chowder

1. Layer Ingredients in Crock Pot: Cut the butter into small pieces and place in the bottom of a greased crock pot. Add diced potatoes and chicken on top.
2. Season and Add Liquids: Sprinkle with salt and pepper, then pour in chicken broth and corn. Stir everything together.
3. Cook Slowly: Cover and cook on low for 7 hours or on high for 5 hours, until potatoes are tender.
4. Add Cream and Thicken: Pour in heavy whipping cream and stir to combine. Add instant mashed potato flakes and stir gently.
5. Final Simmer: Cover again and cook for another 30 minutes until the chowder thickens.
6. Garnish and Serve: Serve warm topped with chopped bacon, shredded cheddar cheese, and sliced green onions.

Recipe Tips

• Use Fresh Corn When Available: Fresh corn kernels can enhance the flavor during summer months.
• Don’t Over-Stir: Stir gently after adding the cream and flakes to avoid breaking the potatoes.
• Cheese Variety: Swap cheddar for pepper jack or gouda for a different taste profile.
• Customize Toppings: Add sour cream or hot sauce for extra zing.
• Make It Spicy: Add chopped jalapeños or red pepper flakes for heat.

What To Serve With Chicken Corn Chowder

This creamy chowder pairs well with crusty bread, garlic toast, a crisp green salad, or a side of roasted vegetables. For a heartier meal, serve with a grilled cheese sandwich or a warm baguette.

How To Store Chicken Corn Chowder

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave, stirring occasionally.
Freeze: Allow chowder to cool completely, then freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

Chicken Corn Chowder Nutrition Facts

• Calories: 480
• Total Fat: 32g
• Saturated Fat: 18g
• Carbohydrates: 28g
• Sugar: 4g
• Protein: 22g
• Sodium: 920mg

FAQs

Can I use rotisserie chicken instead of raw?
Yes, add cooked rotisserie chicken during the final 30 minutes when you add the cream and flakes.

What if I don’t have instant potato flakes?
You can use a cornstarch slurry (2 tablespoons cornstarch mixed with 1 tablespoon water) to thicken the chowder.

Is this chowder gluten-free?
Yes, as long as the potato flakes and broth used are gluten-free certified.

Can I use sweet potatoes instead of russet?
Yes, though the flavor will be sweeter and the texture slightly different.

How do I make it vegetarian?
Omit the chicken and bacon, and use vegetable broth. Add more veggies like carrots or bell peppers.

Try More Recipes:

• Crock Pot Chicken Cordon Bleu
• Crock Pot Chicken Cassoulet
• Crock Pot Chicken Carbonara

Crock Pot Chicken Corn Chowder

Recipe by RobertCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

7

hours 

30

minutes

Calories

480

kcal

A creamy, comforting chowder made with chicken, corn, potatoes, and cheddar cheese—perfect for slow cooking.

Ingredients

• 1/4 cup salted butter
  

• 4 to 5 medium russet potatoes, diced
  

• 1 lb. boneless, skinless chicken breasts, diced
  

• 2 teaspoons salt
  

• 1 teaspoon black pepper
  

• 4 cups chicken broth
  

• 2 bags (10 ounces each) frozen corn (or canned corn, drained)
  

• 1 pint heavy whipping cream
  

• 3 Tablespoons instant mashed potato flakes (see note)
  

• 6 slices cooked bacon, chopped
  

• 2 cups shredded cheddar cheese
  

• 2 green onions, sliced
  

Directions

• Cut the butter into small pieces and place in a greased crock pot. Add diced potatoes and chicken.
  
• Season with salt and pepper, pour in chicken broth and corn, and stir.
  
• Cover and cook on low for 7 hours or high for 5 hours, until potatoes are tender.
  
• Add heavy whipping cream and stir. Sprinkle in potato flakes and gently stir again.
  
• Cover and cook for another 30 minutes until thickened.
  
• Serve warm topped with bacon, cheese, and green onion.