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Bowl of chicken corn chowder with chicken, corn, and vegetables.

Creamy Slow Cooker Chicken Corn Chowder

This hearty slow cooker chicken corn chowder combines tender chicken, sweet corn, and potatoes in a rich, creamy broth for the ultimate comfort food. Perfect for busy weeknights or weekend gatherings!
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
Vegetables and Base
  • 3 cups corn kernels fresh or frozen (thawed)
  • 1 lb red potatoes diced into 1/2-inch cubes
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 1 red bell pepper red bell pepper diced
  • 4 cloves garlic minced
Liquids and Seasonings
  • 4 cups chicken broth low sodium
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper optional, for heat
  • 2 bay leaves bay leaves
  • 1 1/2 tsp salt or to taste
  • 1 tsp black pepper freshly ground
For the Creamy Finish
  • 2 cups heavy cream
  • 8 oz cream cheese softened and cubed
  • 3 tbsp cornstarch
  • 3 tbsp water cold
For Serving
  • 6 strips bacon cooked and crumbled
  • 1/4 cup green onions sliced
  • 1/4 cup fresh parsley chopped
  • 1 cup shredded cheddar cheese

Equipment

  • Slow Cooker
  • Sharp Knife
  • Cutting Board
  • Large Skillet
  • Measuring cups and spoons

Method
 

Prep
  1. Season the diced chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  2. In a large skillet over medium-high heat, cook the bacon until crispy, about 6-8 minutes. Remove bacon and set aside on paper towels to drain, leaving the bacon fat in the pan.
  3. In the same skillet with bacon fat, brown the chicken pieces in batches for about 2-3 minutes per batch (they don't need to be fully cooked). Transfer to the slow cooker.
Slow Cooker Assembly
  1. Add the diced potatoes, onion, celery, bell pepper, garlic, corn, dried thyme, smoked paprika, cayenne pepper (if using), remaining salt, black pepper, and bay leaves to the slow cooker.
  2. Pour the chicken broth over all ingredients and stir gently to combine.
  3. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours, until the chicken is cooked through and vegetables are tender.
Creamy Finish
  1. In a small bowl, whisk together cornstarch and cold water until smooth.
  2. About 30 minutes before serving, stir in cream cheese and heavy cream into the slow cooker. Then add the cornstarch slurry and stir well to combine.
  3. Cover and continue cooking on HIGH for 20-30 minutes until chowder thickens.
To Serve
  1. Remove bay leaves before serving.
  2. Ladle soup into bowls and top with crispy bacon, green onions, fresh parsley, and shredded cheddar cheese as desired.

Notes

For best flavor, use fresh corn when in season. You can substitute chicken thighs for breasts if preferred. Adjust seasoning to taste at the end of cooking.