Crock Pot Chicken Corn Chowder

A slow cooker chicken corn chowder like this is the kind of meal that instantly makes a chilly evening feel a little warmer. Tender chicken, soft potatoes, and sweet corn come together in a rich, cozy broth that feels like pure comfort in every spoonful.

This is the soup you start craving the moment the air turns crisp. It is hearty, filling, and loaded with simple ingredients that somehow turn into something truly special, making it perfect for fall and winter nights when all you want is a warm bowl in your hands.

Even though it tastes indulgent and satisfying, it is surprisingly easy to make. Everything simmers together in the crock pot, allowing the flavors to blend into a chowder that is both comforting and deeply flavorful without any complicated steps.

Once you try it, this chicken corn chowder quickly earns a permanent spot in your recipe rotation. One bowl is never enough, and it is the kind of dish you will keep coming back to whenever you need something cozy and delicious.

Crock Pot Chicken Corn Chowder

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Tender chicken, hearty potatoes, and sweet corn come together in this delicious Crock Pot Chicken Corn Chowder. Perfect for a cozy, comforting meal on a chilly evening!

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

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

Instructions

1. Cut the butter in small pieces then place in the bottom of a large, greased crock pot (I use a 7-quart). Place diced potatoes and chicken over the butter. Season with the salt and pepper. Pour in chicken broth and corn. Stir.
2. Cover with the lid and cook on low heat for 7 hours OR on high heat 5 hours. (The potatoes should be very tender.)
3. After the cooking time is up, pour in the heavy whipping cream. Stir well to combine. Now, sprinkle in the instant potato flakes. Gently stir to combine everything. Cover with lid again and cook another 30 minutes or until chowder has thickened.
4. Serve warm in individual bowls and garnish with bacon, cheese, and green onion. Enjoy!

Notes

*You can substitute the instant potato flakes with a cornstarch slurry. Mix 2 Tablespoons cornstarch with 1 Tablespoon water. Stir into the chowder, then proceed with recipe as normal. (I personally prefer the instant potato flakes because it thickens the chowder more.)

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