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
Servings: Serves 6


  • 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


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.


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


© The Real Food Dietitians