Name: Creamy Slow Cooker Chicken Corn Chowder
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken thighs; 1½ pounds Yukon Gold potatoes, diced into ½-inch pieces; 3 cups frozen corn or drained canned corn; 2 medium carrots, diced; 2 celery stalks, diced; 1 red bell pepper, diced; 1 small yellow onion, diced; 3 garlic cloves, minced; 4 cups chicken broth; 2 teaspoons smoked paprika; 1½ teaspoons dried thyme; 1½ teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt, plus more to taste; ½ teaspoon black pepper; ⅛ teaspoon cayenne pepper, optional; ½ cup cold heavy cream; 3 tablespoons cornstarch; 1 cup shredded sharp cheddar cheese, optional; 4–6 slices cooked bacon, crumbled, or bacon bits; Chopped green onions or scallions

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Jump to Recipe

This Slow Cooker Chicken Corn Chowder is creamy, smoky and loaded with tender chicken, potatoes, sweet corn and vegetables. Everything cooks together in the slow cooker, then a little cream is added at the end for a cozy, hearty soup that isn’t overly heavy.

It’s an easy, mostly hands-off slow cooker dinner that’s perfect for cooler nights. Top it with smoky bacon, cheddar and green onions, grab some crusty bread for dipping, and dinner is done!

A hearty bowl of creamy chicken and corn chowder topped with shredded cheese, chopped green onions, and crispy bacon, served with bread and fresh toppings.

Why You’ll Love This Chicken and Corn Chowder

You’re going to love this recipe because it’s hands off. The slow cooker does almost all the work! There’s a little chopping involved, but once everything is in the pot, you can pretty much forget about it until dinner. Minimal cleanup, plenty of leftovers for lunch the next day, and one less thing to think about during a busy afternoon. I absolutely love when dinner is done sitting my counter and everything has already been cleaned up. It just makes my day!

I made this when my parents came over for dinner, and we were all slurping away. Even better, all three of my kids ate it up. I think the smoky bacon and cheesy flavor sold them.

I prefer chicken thighs because they stay tender and juicy in the slow cooker. I use them for the same reason in my Creamy Slow Cooker Chicken Tortilla Soup. And the carrots, celery and potatoes give this chowder that classic cozy soup base you’ll also find in my Chicken Pot Pie Soup.

How to Make Slow Cooker Chicken Corn Chowder

These steps give you a quick visual overview of the recipe made on the stove top. I tested the recipe in the slow cooker as well and both ways turn out wonderful. You’ll find the full ingredient measurements and detailed instructions in the printable recipe card below!

Assorted fresh ingredients for chicken and corn chowder soup including chicken thighs, potatoes, carrots, celery, onions, and spices. — Ingredients: Chicken thighs, Yukon Gold potatoes, corn, carrots, celery, red bell pepper, yellow onion, garlic, chicken broth, smoked paprika, dried thyme, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, heavy cream, cornstarch, sharp cheddar cheese, bacon, green onions.

Raw chicken thighs with minced garlic in a blue casserole dish surrounded by chopped vegetables and canned corn for chicken corn chowder — Ingredients: Chicken thighs, Yukon Gold potatoes, corn, carrots, celery, red bell pepper, yellow onion, garlic, chicken broth, smoked paprika, dried thyme, garlic powder, onion powder, kosher salt, black pepper, cayenne pepper, heavy cream, cornstarch, sharp cheddar cheese, bacon, green onions.

How to Thicken Chicken Corn Chowder Without Cornstarch Clumps

Okay, let’s talk about the cornstarch because this is one of those simple cooking steps that can somehow make you question everything you’re doing. 😂

The most important thing is to never add cornstarch directly to hot soup. That’s how you end up with little white lumps floating around your chowder. Nobody wants that!

Instead, pour ½ cup cold heavy cream into a small bowl or measuring cup, then add 3 tablespoons cornstarch. Whisk until completely smooth, making sure there are no little pockets of dry cornstarch hiding at the bottom.

Slowly pour the mixture into the hot chowder while stirring. Cover and cook on HIGH for another 30 minutes.

And don’t panic if it doesn’t thicken immediately! Cornstarch needs heat to work its magic. As the soup heats back up, the broth will become slightly thicker and creamier.

We’re not going for a super-thick, stand-your-spoon-up kind of chowder here. I like mine creamy with plenty of broth for dipping bread. Priorities, right?

Can I Make Chicken Corn Chowder on the Stove?

Absolutely! This is the version for when you suddenly decide soup sounds good and the slow cooker ship sailed hours ago. Been there!

The stovetop method is just as easy and gives you the same creamy, smoky chowder without having to plan ahead. Everything cooks together in one pot, so there’s still very little cleanup. You’ll find the full stovetop instructions in the recipe card below.

I love having a few quick stovetop soups in my back pocket, too. My Lemon Chicken Rice Soup is another easy one-pot dinner that uses simple ingredients to make something warm and comforting without spending all evening in the kitchen.

A Few Helpful Tips

Keep those potatoes small. Aim for about ½-inch pieces so they cook evenly. Yukon Golds are my favorite because they’re naturally buttery and hold their shape nicely.
Frozen corn works perfectly. No need to thaw it first! Drained canned corn is another easy option.
Chicken breasts are fine, too. I prefer thighs because they stay juicy, but boneless, skinless chicken breasts can be substituted. Just watch the cooking time so they don’t dry out.
Keep it kid-friendly. Smoked paprika adds smoky flavor, not heat. The cayenne is optional, so leave it out if your family prefers things mild.
Don’t forget to taste! Potatoes tend to soak up seasoning, so your chowder may need another pinch of salt before serving.
Cheddar is optional, but delicious. Sharp cheddar adds a little richness and cheesy flavor. Stir it in at the end so it melts into the warm broth.

A Cozy, Easy Family Dinner

This Smoky Slow Cooker Chicken and Corn Chowder is exactly the kind of dinner I love making when the weather gets chilly. It’s hearty, comforting and doesn’t require me to stand over the stove all evening.

Between the sweet corn, tender chicken, creamy broth and smoky bacon, there’s a whole lot of goodness happening in one bowl. And when my parents and all three kids happily eat the same dinner? Well, that’s a recipe worth keeping around!

Yield: 6 servings

Creamy Slow Cooker Chicken Corn Chowder

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This easy Slow Cooker Chicken Corn Chowder is creamy, smoky and packed with tender chicken, buttery Yukon Gold potatoes, sweet corn and vegetables. Finished with cheddar, crispy bacon and green onions, it's a cozy, family-friendly dinner that's simple to make in the slow cooker or on the stovetop.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

Soup Ingredients

2 pounds boneless, skinless chicken thighs
1½ pounds Yukon Gold potatoes, diced into ½-inch pieces
3 cups frozen corn or drained canned corn
2 medium carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 small yellow onion, diced
3 garlic cloves, minced
4 cups chicken broth
2 teaspoons smoked paprika
1½ teaspoons dried thyme
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
⅛ teaspoon cayenne pepper, optional

For Thickening and Finishing

½ cup cold heavy cream
3 tablespoons cornstarch
1 cup shredded sharp cheddar cheese, optional

For Serving

4–6 slices cooked bacon, crumbled, or bacon bits
Chopped green onions or scallions

Instructions

Slow Cooker Instructions:

Place 2 pounds chicken thighs, 1½ pounds diced Yukon Gold potatoes, 3 cups corn, 2 diced carrots, 2 diced celery stalks, 1 diced red bell pepper, 1 diced yellow onion and 3 minced garlic cloves into a 6-quart slow cooker. Pour in 4 cups chicken broth and add 2 teaspoons smoked paprika, 1½ teaspoons dried thyme, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper and ⅛ teaspoon cayenne, if using. Stir gently.
over and cook on HIGH for about 2½ hours or LOW for 4–4½ hours, until the chicken reaches an internal temperature of 165°F and the potatoes are nearly tender. Transfer the chicken to a plate.
In a small bowl, whisk ½ cup cold heavy cream with 3 tablespoons cornstarch until completely smooth. Slowly pour the mixture into the hot chowder while stirring. Cover and cook on HIGH for another 30 minutes, until the potatoes are tender and the broth has thickened slightly.
Cut the chicken into bite-sized pieces and gently stir it back into the chowder. Add 1 cup shredded sharp cheddar cheese, if using, and stir until melted. Taste and adjust the salt if needed.
Serve. Ladle into bowls and top with crumbled cooked bacon or bacon bits and chopped green onions.

Stovetop Instructions:

Add 2 pounds chicken thighs, 1½ pounds diced potatoes, 3 cups corn, 2 diced carrots, 2 diced celery stalks, 1 diced bell pepper, 1 diced onion, 3 minced garlic cloves, 4 cups chicken broth, 2 teaspoons smoked paprika, 1½ teaspoons dried thyme, 1½ teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon black pepper and ⅛ teaspoon cayenne, if using, to a large soup pot.
Bring to a gentle boil, then reduce the heat and simmer partially covered for 20–25 minutes, until the chicken reaches 165°F and the potatoes are tender. Transfer the chicken to a plate.
Whisk ½ cup cold heavy cream with 3 tablespoons cornstarch in a separate bowl until smooth. Slowly stir the mixture into the hot soup. Simmer gently for 3–5 minutes, stirring occasionally, until slightly thickened.
Cut the chicken into bite-sized pieces and return it to the pot. Stir in 1 cup shredded cheddar, if using, over low heat until melted. Taste and adjust the salt.
Serve. Top each bowl with crumbled bacon or bacon bits and chopped green onions.

Notes

Storing leftovers: Store cooled chicken corn chowder in an airtight container in the refrigerator for 3–4 days. Refrigerate within 2 hours of cooking.

Reheating: The chowder will thicken as it sits. Reheat gently on the stovetop or microwave individual portions until hot throughout (165°F). Add a splash of chicken broth or milk if it has become thicker than you'd like.

Freezing: You can freeze this chowder, but potatoes and cream can change texture once frozen and thawed. For the best texture, I prefer enjoying it fresh or storing leftovers in the refrigerator.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 768Total Fat: 36gSaturated Fat: 17gUnsaturated Fat: 19gCholesterol: 251mgSodium: 1576mgCarbohydrates: 63gFiber: 8gSugar: 11gProtein: 57g

Nutrition information is automatically calculated. Use as an approximation only.