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Slow cooker chicken corn chowder is easy to make and absolutely delicious. Made with tender chicken thighs, bacon, corn, potatoes, and cheese, it’s the ultimate cozy comfort food. Enjoy it with fresh kernel corn in the summer or frozen corn in fall and winter.
Table of Contents
This creamy, hearty chowder is one of my go-to recipes no matter the season.
I know soup usually screams fall or winter, but I’m a year-round soup person. Even on hot days, you’ll catch me with a bowl of fire-roasted tomato and veggie soup or cheddar broccoli soup.
But when sweet summer corn is in season, I crave this slow cooker chicken corn chowder.
Fresh summer sweet corn is such a treat, and I love making chowder with it. And since it simmers away in the slow cooker, you don’t have to stand over a hot stove to get a from-scratch dinner on the table.
But in the winter, it’s just as delicious and hearty made with frozen corn. In fact, I like to freeze fresh summer corn and use it in the winter for chowder.
Whether you’re soaking up summer or settling in on a chilly day, this recipe fits the mood.
I love it with classic sourdough or half fresh-milled sourdough all year. But in the summer, it’s especially good with sourdough fried green tomatoes.
Why You’ll Love This Recipe
Year-Round Favorite: We love to make this recipe in the summer with seasonal corn, but it’s also hearty enough for a winter meal.
Comforting: Slow cooker chicken corn chowder is one of my all-time favorite comfort foods. It’s perfectly creamy, rich, and cozy.
Hands-Off: This recipe is perfect for busy days or when you just don’t feel like standing in the kitchen. Set it and forget it!
Family-Friendly: This recipe is perfect for the whole family. It’s also easy to customize for picky eaters.
From-Scratch Flavor: This chicken corn chowder uses simple ingredients, most of which you probably have on hand or that are easy to find at any grocery store.
Ingredients
Chicken: I prefer chicken thighs, but you can also use chicken breast if that’s what you have on hand.
Bacon: Homemade bacon is my favorite, but any bacon will work. I usually fry up half a pack for the chowder and the other half for garnish.
Corn: In the summer, I use fresh corn from a local farm. In the off-season, I use frozen corn. Both work great.
Potatoes: Russet potatoes are ideal for thickening soups. However, red potatoes will also work. You could also stir in freeze-dried mashed potatoes once the chowder has finished cooking.
Cheese: I always recommend shredding your own cheese on a box grater. Pre-shredded cheese contains an anti-caking agent that prevents it from melting smoothly.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
Skillet: If you have a slow cooker with an insert that cannot be used on the stove, you’ll need a skillet to sear the chicken and fry the bacon.
Slow Cooker: Any slow cooker will work for this recipe. I use a Brod & Taylor proofer and slow cooker with a stock pot as the insert. I love it because I can sear the chicken and cook the bacon right in the same pot without transferring from a skillet to the slow cooker.
Potato Masher: A long-handled potato masher is helpful for thickening the soup, but you can also use a large spoon or fork.
Step-by-Step Instructions
Step 1: In a skillet, sear the chicken thighs on both sides over medium-high heat, about 3-4 minutes per side.
Transfer the chicken thighs to your slow cooker insert.
Step 2: In the same skillet, fry the bacon until the fat has rendered and the bacon is lightly crisp. Transfer the bacon to the slow cooker insert.
Step 3: Add the onions, carrots, red bell pepper, frozen corn, potatoes, and garlic to the slow cooker.
Step 4: Pour the chicken broth into the slow cooker and stir to combine the ingredients. Cook on high for 3-4 hours or low for 6-8 hours.
Step 5: Once the potatoes can be pierced with a fork, stir in the milk and heavy cream.
Step 6: In a small bowl, whisk together the 1/3 cup milk and cornstarch to make the slurry.
Step 7: While stirring the chowder, pour in the slurry. Cover and set the slow cooker to high for 10 minutes so it can thicken.
Step 8: With a potato masher or fork, mash some of the potatoes to help thicken the chowder.
Step 9: Add the cheddar and mozzerella cheese and stir until thoroughly melted. Add salt and pepper to taste.
Step 10: Serve as is or with a little shredded cheese, green onions, and bacon crumbles.
Tips for Success
- If you have time, you can always sauté the veggies for more flavor. I usually skip this, though, and it turns out delicious every time.
- Taste the chowder and season it with salt and pepper as needed. Soups and chowders with potatoes often need more salt than I anticipate.
- The chowder will thicken as it cools, so let it sit for a few minutes before serving.
- Don’t worry about shredding the chicken. After it cooks in the slow cooker, it should fall apart on its own.
- Chop your veggies during your Sunday reset or the night before so you can throw everything in the slow cooker in the morning without extra fuss.
Serving Suggestions
Sourdough: Of course, I love this served with a sliced of sourdough toast. This would also be delicioius with sourdough biscuits.
Salad: In the summer, I like to pair this with cucumber salad or a side salad.
Hearty Mains: This chowder makes a great appetizer with hearty main dishes like hot honey meatloaf, sourdough crispy cheddar pork chops, or sourdough fried chicken.
Bread Bowls: Slow cooker chicken corn chowder is perfect for serving in a sourdough bread bowl.
Variations & Substitutes
- Swap the milk, cream, and cheese with coconut milk for a dairy-free version.
- For a super quick meal, make the chowder on the stove top and throw in leftover roast chicken or rotisserie chicken in lieu of the chicken thighs.
- Use leftover chowder for a pot pie filling in a sourdough pie crust.
- If you don’t have bacon, use sliced or cubed ham instead.
Storage and Reheating
- Store leftover chicken corn chowder in an airtight container in the fridge up to 5 days.
- To reheat, add a splash of milk and heat it on the stove over medium-low heat or in the microwave.
FAQs
Yes! You can prep the ingredients the night before and store them in the fridge. In the morning, just add everything to the slow cooker.
I think soups and chowders often taste better the next day. So you can make it a day ahead and reheat it.
Absolutely. Follow recipe instructions, but let it simmer on the stove for 30-40 minutes or until the chicken is tender. Then, follow the remaining instructions as usual. You may need to remove the chicken and shred it if you use this method.
Definitely, and I’ve done this many times with success. Follow the instructions as usual. Pressure cook on high for 10 minutes with a quick release. Then, set the pressure cooker to saute, bring to a boil and follow the remainder of the recipe instructions.
Yes, but I recommend freezing it before adding the milk, cream, cornstarch slurry, and cheese. Once you thaw and reheat it, you can add the remaining ingredients.
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Slow Cooker Chicken Corn Chowder
Equipment
- Slow Cooker
Ingredients
Chowder Ingredients
- 1 pound chicken thighs, boneless, skinless
- 6 ounces bacon, uncooked, chopped into small pieces
- 1/2 onion, diced
- 1 carrot, peeled and diced
- 1 red bell pepper, diced
- 32 ounces kernel corn, fresh or frozen
- 2 large russet potatoes, peeled and chopped into 1" pieces
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup milk, divided
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzerella cheese
- salt and pepper to taste
Cornstarch Slurry
- 1/3 cup milk
- 1/3 cup cornstarch
Instructions
- In a skillet, sear the chicken thighs on both sides over medium-high heat, about 3-4 minutes per side. Transfer the chicken thighs to your slow cooker insert.1 pound (453 g) chicken thighs
- In the same skillet, fry the bacon until the fat has rendered and the bacon is lightly crisp. Transfer the bacon to the slow cooker insert.6 ounces (170.1 g) bacon
- Add the onions, carrots, red bell pepper, frozen corn, potatoes, and garlic to the slow cooker.1/2 onion, 1 carrot, 1 red bell pepper, 32 ounces (907 g) kernel corn, 2 large russet potatoes, 3 garlic cloves
- Pour the chicken broth into the slow cooker and stir to combine the ingredients. Cook on high for 3-4 hours or low for 6-8 hours.4 cups (946 ml) chicken broth
- Once the potatoes can be pierced with a fork, stir in the milk and heavy cream.1 cup (236 ml) milk, 1 cup (236 ml) heavy cream
- In a small bowl, whisk together the 1/3 cup milk and cornstarch to make the slurry.1/3 cup (78 ml) milk, 1/3 cup (42 g) cornstarch
- While stirring the chowder, pour in the slurry. Cover and set the slow cooker to high for 10 minutes so it can thicken.
- With a potato masher or fork, mash some of the potatoes to help thicken the chowder.
- Add the cheddar and mozzerella cheese and stir until thoroughly melted. Add salt and pepper to taste.1/2 cup (56 g) shredded cheddar cheese, 1/2 cup (56 g) shredded mozzerella cheese, salt and pepper to taste
- Serve as is or with a little shredded cheese, green onions, and bacon crumbles.
Notes
- The chowder will thicken as it cools, so let it sit for a few minutes before serving.
- Taste the chowder and season it with salt and pepper as needed. Soups and chowders with potatoes often need more salt than I anticipate.
- If you have time, you can always sauté the veggies for more flavor. I usually skip this, though, and it turns out delicious every time.
- Chop your veggies during your Sunday reset or the night before so you can throw everything in the slow cooker in the morning without extra fuss.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
This recipe makes a big batch, and it’s perfect for leftovers. So we eat this for a few days and love every bite. I think it is even better the next day.