Can I use fresh corn cut from the cob?

Yes, fresh corn works beautifully in Crockpot Chicken Corn Chowder. I love the bright sweetness and slightly crisp texture it adds. If you're using corn on the cob, cut kernels off the cob. Scrape the cob with the back of your knife to capture flavor.

Can I make this dairy-free?

Absolutely. I swap in coconut milk or almond milk and skip the cheddar. The chowder will stay creamy if you whisk in a little extra starch. For richness, you can add a dairy-free butter or olive oil finish.

Yes, as long as you use cornstarch for thickening and confirm no flour-based thickeners. I double-check soups in my kitchen to keep it gluten-free and cozy. If you’re serving guests with celiac disease, this is a safe bet with careful labeling.

How long does it keep?

I usually refrigerate leftovers for 3–4 days. For longer storage, I freeze individual portions in airtight containers. Thaw in the fridge overnight and reheat gently to preserve creaminess.

Yes, high heat for 3–4 hours works. But flavor deepens with longer cooking. If you’re in a pinch, start on high and switch to low later. Stove-top is another route.

Crockpot Chicken Corn Chowder Is Creamy Easy Hearty 3-Step.

Description

Crockpot Chicken Corn Chowder is a creamy, hearty slow-cooker soup that delivers cozy comfort with tender chicken, sweet corn, potatoes, and a velvety broth.

Ingredients

Scale

1 ½ lbs boneless skinless chicken breasts or thighs
4 cups chicken broth
3 cups corn kernels (fresh, frozen, or canned)
2 medium potatoes, diced
2 carrots, diced
2 celery stalks, diced
1 small onion, chopped
3 garlic cloves, minced
1 tsp dried thyme
1 tsp smoked paprika
Salt and black pepper to taste
1 cup heavy cream (or half-and-half)
2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
1 cup shredded cheddar cheese (optional)
Chopped parsley or green onions, for garnish
Optional toppings: turkey bacon crumbles, extra shredded cheese, sour cream

Instructions

Add chicken, broth, corn, potatoes, carrots, celery, onion, garlic, thyme, paprika, salt, and pepper to crockpot.
Cover and cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
Remove chicken, shred with two forks, and return to the crockpot.
Stir in cream and cornstarch slurry if you prefer a thicker chowder. Cook an additional 15 minutes.
Add shredded cheese, if desired, and stir until melted.
Ladle into bowls and garnish with parsley or green onions. Serve with warm bread.

Notes

You can use chicken thighs instead of breasts, or a mix of both.
3 cups corn can be fresh, frozen, or canned—adjust for sweetness and texture.
For gluten-free option, ensure thickener is cornstarch (not flour).
Leftover chowder can be refrigerated up to 3-4 days; refrigerate with lid.
Leftover topping options include turkey bacon crumbles or extra shredded cheese.

Prep Time: 15 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup (240 ml)
Calories: Approx. 550
Sugar: Approx. 6 g
Sodium: Approx. 900 mg
Fat: Approx. 34 g
Saturated Fat: Approx. 17 g
Unsaturated Fat: Approx. 12 g
Trans Fat: 0 g
Carbohydrates: Approx. 34 g
Fiber: Approx. 5 g
Protein: Approx. 32 g
Cholesterol: Approx. 150 mg

Keywords: Crockpot Chicken Corn Chowder, Slow Cooker Corn Chowder, Creamy Chicken Chowder, Easy Chicken Corn Chowder, Comfort Food, Chicken Corn Soup