Description

This Crockpot Chicken Corn Chowder is a creamy, comforting soup perfect for fall or any time you crave a warm meal. Packed with tender diced chicken, sweet corn, Yukon gold potatoes, and aromatic vegetables, it’s slow-cooked to develop deep flavor and a rich texture without much hands-on time. The addition of half-and-half and cheddar cheese adds luscious creaminess, while fresh parsley provides a bright finish. Easy to prepare and full of satisfying ingredients, this chowder is an ideal make-ahead dinner or hearty lunch option.

Ingredients

Scale

Main Ingredients

1 1/2 pounds boneless skinless chicken breasts, diced
4 cups frozen corn
2 medium Yukon gold potatoes, peeled and diced
1 small onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
4 cups chicken broth
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Dairy and Thickening

1 cup half-and-half
2 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese (optional)

Garnish

2 tablespoons chopped fresh parsley (optional for garnish)

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Instructions

Combine ingredients in crockpot: Place diced chicken, frozen corn, potatoes, chopped onion, minced garlic, red bell pepper, chicken broth, dried thyme, smoked paprika, salt, and pepper into the crockpot. Stir everything together to combine evenly.
Slow cook the chowder: Cover the crockpot and cook the mixture on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is fully cooked and the potatoes are tender. This slow cooking develops deep flavors and ensures all the ingredients meld together.
Prepare the cream mixture: In a small bowl, whisk the half-and-half with the all-purpose flour until smooth, making sure there are no lumps. This mixture will thicken the chowder and add richness.
Thicken the chowder: Stir the half-and-half and flour mixture into the crockpot contents. Cover and cook on high for an additional 30 minutes, or until the chowder has thickened to your desired consistency. Stir occasionally.
Add cheese and adjust seasoning: Stir in the shredded cheddar cheese if using, allowing it to melt into the soup. Taste the chowder and adjust salt and pepper as needed.
Serve and garnish: Ladle the warm chicken corn chowder into bowls and garnish with freshly chopped parsley if desired. Serve immediately for a comforting meal.

Notes

You can substitute rotisserie chicken for the raw chicken breasts to reduce cook time accordingly.
For a richer and creamier texture, use heavy cream instead of half-and-half in the thickening step.
This chowder freezes well in airtight containers for up to 3 months—defrost and reheat gently before serving.
To make this recipe gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.