Creamy Crockpot Chicken Corn Chowder Recipe You’ll Love

Picture this: the aroma of tender chicken, sweet corn, and smoky bacon filling your kitchen, all simmering together in a velvety, creamy broth. That’s the magic of Creamy Crockpot Chicken Corn Chowder. The first time I made this cozy soup, it was a chilly autumn afternoon, and I needed something to warm my soul. One bite and I knew I’d found my new go-to comfort food. My family couldn’t stop ladling bowl after bowl, and honestly, I didn’t mind—it’s one of those recipes you’ll want to share again and again.

This chowder has everything you could ask for: rich textures, hearty ingredients, and flavors that dance on your taste buds. Whether you’re looking for a dish to make your next family dinner unforgettable or need something easy to throw together for a busy weekday, this recipe fits the bill perfectly. Trust me, once you try it, it’ll be a regular on your meal rotation, especially as the temperatures drop.

Why You’ll Love This Recipe

• Ridiculously Easy: The crockpot does all the heavy lifting, leaving you with minimal prep and maximum comfort.
• Simple Ingredients: You likely already have most of these pantry staples on hand—no special grocery trips needed.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a cozy weekend meal, this chowder hits the mark.
• Kid-Approved: The creamy base and sweet corn make it a hit with little ones.
• Customizable: Adjust seasonings, add extra veggies, or swap ingredients to suit your taste preferences.
• Unbelievable Flavor: This isn’t your average corn chowder—it’s rich, hearty, and deeply satisfying.

What sets this recipe apart is how the flavors meld beautifully in the crockpot. The chicken stays tender, the corn lends a natural sweetness, and the bacon gives it that smoky depth. Plus, it’s a recipe that feels indulgent but can easily be made lighter without sacrificing taste. If you’re looking for a one-pot wonder that brings everyone to the table, this is it.

What Ingredients You Will Need

This Creamy Crockpot Chicken Corn Chowder uses simple, wholesome ingredients to create a hearty, comforting meal. Here’s what you’ll need:

• Chicken: Boneless, skinless chicken breasts or thighs work well (about 1 pound).
• Corn: Fresh, frozen, or canned—whatever you have on hand (3 cups).
• Potatoes: Russet or Yukon Gold, peeled and diced (about 2 medium potatoes).
• Bacon: Cooked and crumbled (6 slices) for a smoky flavor.
• Chicken broth: Low-sodium is best (4 cups).
• Heavy cream: For that rich, creamy texture (1 cup).
• Onion: Finely diced (1 medium).
• Garlic: Minced (3 cloves for a flavorful punch).
• Butter: Unsalted (2 tablespoons).
• Flour: All-purpose, to thicken the chowder (2 tablespoons).
• Seasonings: Salt, pepper, paprika, and thyme to enhance the flavors.

If you need substitutions, this recipe is flexible. You can use turkey bacon for a lighter option, swap out heavy cream for half-and-half, or even use sweet potatoes instead of regular potatoes for an extra hint of sweetness.

Equipment Needed

• Crockpot: The star of this recipe. A 6-quart size works perfectly.
• Knife and cutting board: For chopping veggies and chicken.
• Skillet: To cook and crumble the bacon.
• Measuring cups and spoons: For precise measurements.
• Ladle: To serve the chowder.

If you don’t have a crockpot, you can make this chowder in a large Dutch oven or soup pot on the stovetop. Just adjust the cooking time and stir occasionally.

Preparation Method

1. Cook the bacon in a skillet over medium heat until crispy. Remove and crumble, then set aside.
2. In the same skillet, sauté the diced onion and garlic in the bacon grease until softened, about 3-4 minutes. Add the butter and flour, stirring to create a roux. Cook for another minute, then set aside.
3. Place the chicken breasts in the bottom of your crockpot. Add the diced potatoes, corn, and sautéed onion mixture.
4. Pour in the chicken broth, heavy cream, and season with salt, pepper, paprika, and thyme. Stir gently to combine.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the potatoes are cooked through.
6. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir.
7. Serve the chowder warm, topped with crumbled bacon and fresh parsley for garnish.

Keep an eye on the chowder while it cooks. If it’s too thick, add a splash of chicken broth or milk. If it’s too thin, mix a little extra flour with water and stir it in.

Cooking Tips & Techniques

• Use fresh corn: If it’s in season, fresh corn will give this chowder an unbeatable sweetness and crunch.
• Cut evenly: Dice your potatoes into uniform pieces to ensure they cook evenly.
• Don’t skip the roux: It’s essential for achieving that creamy, thick texture.
• Layer wisely: Place the chicken at the bottom of the crockpot for even cooking, then add the veggies and liquids.
• Taste and adjust: Always taste before serving and adjust the seasoning if needed. A touch more salt or a pinch of paprika can make all the difference.

Cooking this chowder is forgiving, but keep an eye on the potatoes—they’re your cue for doneness. If they’re fork-tender, you’re good to go!

Variations & Adaptations

• Make it vegetarian: Swap the chicken for canned white beans and use vegetable broth instead of chicken broth.
• Spice it up: Add diced jalapeños or a pinch of cayenne for a kick.
• Seasonal twist: Use butternut squash or pumpkin puree in place of potatoes for a fall-inspired version.
• Dairy-free option: Substitute heavy cream with coconut milk for a creamy, dairy-free alternative.
• Cheesy goodness: Stir in a handful of shredded cheddar or pepper jack cheese before serving for extra richness.

Personally, I love adding a splash of hot sauce to my bowl for that extra zing. Experiment with these adaptations and find your favorite twist!

Serving & Storage Suggestions

This chowder is best served warm, topped with crispy bacon bits, a sprinkle of fresh parsley, and maybe a dash of hot sauce if you like a little heat. Pair it with warm crusty bread, a green salad, or even a grilled cheese sandwich for a complete meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions. If the chowder thickens after refrigeration, just add a splash of milk or broth to loosen it up.

For longer storage, you can freeze it in portion-sized containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Nutritional Information & Benefits

Here’s a quick look at the estimated nutrition per serving:

• Calories: Around 350 per serving
• Protein: Packed with around 20g from the chicken
• Carbohydrates: About 30g thanks to the potatoes and corn
• Fat: Approximately 15g, mostly from the cream and bacon

This chowder is a great source of protein and fiber, making it a satisfying meal that keeps you full longer. The corn adds a dose of antioxidants and vitamins, while the potatoes provide energy-boosting carbohydrates. Plus, you can make it lighter by using turkey bacon and swapping the heavy cream for a lower-fat option.

Conclusion

This Creamy Crockpot Chicken Corn Chowder is the ultimate comfort food for busy days or cozy nights. It’s simple, versatile, and a guaranteed crowd-pleaser. Whether you stick to the classic recipe or customize it with your favorite flavors, it’s bound to be a hit.

Creamy Crockpot Chicken Corn Chowder

Print Recipe

A hearty and comforting chowder featuring tender chicken, sweet corn, smoky bacon, and a creamy broth, perfect for chilly days.

• Author: sarah
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts or thighs
• 3 cups corn (fresh, frozen, or canned)
• 2 medium potatoes (Russet or Yukon Gold, peeled and diced)
• 6 slices bacon (cooked and crumbled)
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 medium onion (finely diced)
• 3 cloves garlic (minced)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Salt, to taste
• Pepper, to taste
• Paprika, to taste
• Thyme, to taste

Instructions

1. Cook the bacon in a skillet over medium heat until crispy. Remove and crumble, then set aside.
2. In the same skillet, sauté the diced onion and garlic in the bacon grease until softened, about 3-4 minutes. Add the butter and flour, stirring to create a roux. Cook for another minute, then set aside.
3. Place the chicken breasts in the bottom of your crockpot. Add the diced potatoes, corn, and sautéed onion mixture.
4. Pour in the chicken broth, heavy cream, and season with salt, pepper, paprika, and thyme. Stir gently to combine.
5. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and the potatoes are cooked through.
6. Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot and stir.
7. Serve the chowder warm, topped with crumbled bacon and fresh parsley for garnish.

Notes

[‘Use fresh corn for added sweetness and crunch.’, ‘Dice potatoes evenly for consistent cooking.’, ‘Taste and adjust seasoning before serving.’, ‘Add a splash of hot sauce for extra zing.’]

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5
• Sodium: 750
• Fat: 15
• Saturated Fat: 8
• Carbohydrates: 30
• Fiber: 3
• Protein: 20

Keywords: chowder, chicken, corn, crockpot, comfort food, creamy soup, bacon, easy recipe