Easy Slow Cooker Chicken Corn Chowder (IP Instructions)

If there’s anything we love more than good food, it’s good and easy food, just like this set-it-and-forget-it Slow Cooker Chicken Corn Chowder. This recipe is ultra-comforting, rich, and so creamy. It will surely become a family favorite on cozy nights. 

Chicken Corn Chowder is the perfect one-pot, no-fuss fall meal. All you have to do is toss the ingredients in the slow cooker in the morning. When you come home, you’ll be greeted by the yummy aroma of comfort food bliss. 

Don’t worry, if you didn’t plan ahead, you can opt for the Instant Pot version to put dinner on the table in under an hour.

Ingredients To Make Slow Cooker Chicken Corn Chowder

Chicken Corn Chowder doesn’t require any hard-to-find ingredients. 

What are the ingredients of the soup? Everything you need will either be in your kitchen already or easy to find at any grocery store. Here’s what you’ll need:

• Chicken — You can use boneless skinless chicken breasts or chicken thighs for this recipe.
• Butter — This is for the Instant Pot version only. You can feel free to use ghee or cooking oil instead of butter.
• Red potatoes — This is our potato of choice for our crockpot chicken corn chowder, but you can use russet potatoes or Yukon gold if that is what you have on hand. 
• Carrots — Carrots add texture, color, and flavor to the dish. They also give you a boost of vitamin A in the form of beta carotene.
• Celery ribs — Sliced in thick pieces, celery will add texture and aromatics.
• Yellow onion — Diced onions round out the base of the soup broth before the cream and starch are added.
• Garlic — Because you can’t have a recipe without garlic! 
• Corn — You can use fresh corn from the cob or frozen corn. Sweet corn is so yummy in this dish. Avoid creamed corn if you’re using canned corn.  
• Chicken broth — Use store-bought or homemade broth leftover from making an Instant Pot Whole Chicken or shredded chicken.
• Dried herbs, salt, and pepper — Used to season the dish just right. 
• Potato starch — Instead of all-purpose flour and making a roux, we use potato starch to thicken our chowder. You can substitute cornstarch or arrowroot starch for this ingredient. 
• Heavy cream — We use this ingredient sparingly, but it is so good in this soup recipe. For a lighter option, you can use half and half instead.
• Bacon — Crispy bacon is the perfect topping for this creamy soup. Remember to use a paper towel to get rid of any excess fat. 
• Garnish — Optional garnishes may include bacon crumbles, fresh thyme or parsley, and crumbled goat or shredded cheddar cheese to name a few.

Find the ingredient list with exact measurements in the recipe card below.

How To Make Slow Cooker Chicken Corn Chowder

The best part about this recipe is that it only requires 20 minutes of prep time. There’s no need to sauté anything or dirty up large pots and pans. 

1. Just chop your veggies, slice the corn kernels off the cob if you’re using fresh corn, and cube your chicken. Then, all you have to do is add the ingredients, broth, and seasoning to the slow cooker and press start. This process is even faster if you’re using frozen corn because the corn goes right into the slow cooker without thawing. 
2. Before serving, you will mix in the potato starch and stir until the chowder is thickened slightly. When your chicken corn chowder is at a nice thick consistency, add in the heavy cream and bacon. The cream is added at the end of the cooking time so that it doesn’t curdle. 
3. Taste and adjust seasonings to your liking. Garnish with fresh herbs or any other toppings of your choosing. Then, enjoy your yummy dinner with your whole family! 

Cooking this recipe on the stovetop requires a bit more attention. In a big soup pot or Dutch oven, cook on medium-high heat until the veggies are tender and the chicken is cooked through. 

We’ve also included directions for an Instant Pot method of making chicken corn chowder in the recipe card. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Dairy-Free

You don’t need a lot of heavy cream because a little goes a long way, but if you need this recipe to be dairy-free, you can opt for a plain, unsweetened, non-dairy creamer or milk alternative. We like cashew, oat, or almond milk for this recipe.

If you’re looking for creamy soups that are naturally dairy-free, try this Creamy Potato Leek Soup with Bacon or our Creamy Ham and Potato Soup.

How To Store Your Leftover Chicken Corn Chowder

If you manage to have leftovers after making this creamy chicken corn chowder crock pot recipe, you can store the remainder in an airtight container for 3-4 days. When you’re ready to eat it again, just reheat it all the way through.

How To Serve Chicken Corn Chowder 

This soup recipe is perfect for big bowls and biscuits on the side. We think it pairs well with our Gluten-Free Sweet Potato Buttermilk Biscuits or yummy Garlic Cheddar Biscuits. Topping the soup with some extra crispy bacon is a nice texture contrast. You can also sprinkle fresh herb garnishes over top, shredded cheddar or goat cheese, sliced green onions, or cracked black pepper. 

More Recipes To Try

Creamy Potato Leek Soup with Bacon

Easy Slow Cooker Chicken Wild Rice Soup (Gluten-Free)

The Best Cauliflower Soup Recipe

Slow Cooker Cheeseburger Soup with Bacon (Easy & Delicious)

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 27 reviews

Chicken Corn Chowder Recipe

Chicken Corn Chowder is a rich and comforting soup that is so simple to make in the slow cooker (or Instant Pot). Its creamy base and the hearty combination of tender chicken and sweet corn are a satisfyingly delicious blend of flavors and textures. 

Prep: 20 minsCook: 7 hoursTotal: 7 hours 20 mins

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Servings: Serves 6

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Ingredients

• 1  lb. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon butter, ghee, or cooking oil of choice (for the Instant Pot version only)
• 1 lb. red potatoes, cut into ½-inch cubes
• 2 large carrots, sliced
• 2 celery ribs, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups corn, fresh or frozen
• 4 cups low-sodium chicken broth (or homemade bone broth)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• ½ teaspoon fine salt + more to taste
• 3 tablespoons cornstarch to thicken, optional (may substitute ¼ cup arrowroot starch)
• ½ cup heavy cream*
• 4 strips of crispy-cooked bacon, crumbled

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Instructions

Slow Cooker Directions:

1. Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
2. Add broth, thyme, parsley, pepper, and salt. Stir well.
3. Place the lid on the slow cooker and cook on the LOW heat setting for 7-8 hours (or 4 hours on HIGH).
4. Just before serving, remove the lid. Mix cornstarch with ⅓ cup water. Stir into hot soup and replace the lid.
5. Cook for an additional 15-20 minutes or until the soup has thickened slightly. 
6. Turn off the heat. Stir in the cream and bacon. 
7. Taste and adjust seasonings as needed. 
8. Garnish with fresh thyme and parsley, if desired.

Instant Pot Directions:

1. Select the ‘Sauté’ function on the Instant Pot. 
2. Add 1 tablespoon butter/oil to the pot. 
3. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.
4. Stir in garlic and cook for an additional 30 seconds.
5. Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.
6. Lock the lid into place and set the vent valve to the ‘sealing’ position.
7. Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the ‘venting’ position to release residual steam.
8. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.
9. Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.

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Notes

To Make Dairy-Free: Substitute plain, unsweetened non-dairy creamer (such as NutPods, Ripple, etc.) or full-fat canned coconut milk

Tips for freezing: Prepare soup through Step 3 for the slow cooker (step 5 for the Instant Pot). Allow soup to cool completely in the fridge before transferring to a freezer-safe container.

Remove soup from the freezer and allow it to thaw overnight in the fridge. Place soup in a large pot (or a slow cooker set to high or your Instant Pot set to ‘Sauté’) and heat until hot. Thicken with cornstarch, if desired, and stir in the cream just before serving.

Nutrition Information

• Serving Size: 1/6th recipe (1 ⅔ cups)
• Calories: 348
• Fat: 11g
• Sodium: 375mg
• Carbohydrate: 30g
• (Fiber: 3g
• Sugar: 6g)
• Protein: 28g

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-free

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Recipe By: The Real Food Dietitians

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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.