Name: Hearty Chicken Corn Chowder Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Ingredients: 2 cups shredded sharp Cheddar cheese; 2 cups half-and-half or heavy cream, see note 2; Toppings as desired see note 3; 1 pound boneless, skinless chicken thighs or breasts, see note 1; 2 teaspoons minced garlic; 2 (14.75-ounce) cans cream style sweet corn; 1-1/2 cups frozen corn I like fire-roasted; 1 (15.25-ounce) can black beans drained and rinsed; 1 (4-ounce) can green chiles undrained; 2 teaspoons chili powder; 1/2 teaspoon paprika; 1-1/4 teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup chicken stock or broth

This Crock-Pot Chicken Corn Chowder is everything you want in a cozy, comforting bowl—hearty, creamy, and absolutely packed with bold, zesty flavor. Just toss all the ingredients into your slow cooker and let it simmer to perfection. It’s a no-fuss recipe that’s perfect for busy weeknights or easy weekend meals.

Loaded with sweet corn, juicy chicken, fresh cilantro, and classic street corn seasonings, this chowder hits all the right notes. Finish each bowl with a dollop of sour cream, a squeeze of lime, and a sprinkle of extra cilantro for a flavor-packed twist that’ll keep you coming back for more!

Hearty Chicken Corn Chowder Recipe

This Crock-Pot Chicken Corn Chowder is everything you want in a cozy, comforting bowl—hearty, creamy, and absolutely packed with bold, zesty flavor. Just toss all the ingredients into your slow cooker and let it simmer to perfection. It's a no-fuss recipe that's perfect for busy weeknights or easy weekend meals.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

Add First:

1 pound boneless, skinless chicken thighs or breasts, see note 1
2 teaspoons minced garlic
2 (14.75-ounce) cans cream style sweet corn
1-1/2 cups frozen corn I like fire-roasted
1 (15.25-ounce) can black beans drained and rinsed
1 (4-ounce) can green chiles undrained
2 teaspoons chili powder
1/2 teaspoon paprika
1-1/4 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 cup chicken stock or broth

Add Later:

2 cups shredded sharp Cheddar cheese
2 cups half-and-half or heavy cream, see note 2
Toppings as desired see note 3

Instructions

Step-By-Step Instructions

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Notes

Note 1: While chicken breasts will work, thigh meat is preferable as it becomes very tender and shreds easily. It also delivers more flavor to the soup base.

Note 2: You can make half-and-half by combining equal parts whole milk with heavy cream. For a thicker and creamier chowder, use all heavy cream.

Note 3: I love to top this soup with additional cheese, fresh lime, fresh cilantro, hot sauce, sour cream, avocado, and tortilla chips.

Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on low, stirring often; add a splash of cream if needed. For freezing, cool and transfer to an airtight bag for up to 3 months. Thaw in the fridge overnight.

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