Creamy Chicken Corn Chowder

This Slow Cooker Chicken Corn Chowder is the ultimate comfort food, blending creamy texture with robust, savory flavors. It’s a remarkably easy “dump-and-go” recipe perfect for busy days, allowing your Crock-Pot to do all the work while you focus on other tasks. Just gather your ingredients, set it, and return to a deliciously hearty meal that will warm you from the inside out.

From the Chef’s Kitchen

Effortless & Flavorful: Dump-and-Go Chicken Corn Chowder!

There’s truly nothing quite like a steaming bowl of homemade soup to chase away the chill of a brisk evening. And while a perfectly gooey chocolate chip cookie always holds a special place, this Slow Cooker Chicken Corn Chowder is a soul-satisfying experience that truly hits different!

This isn’t just any chowder; it’s a recipe that promises maximum flavor with minimal effort. Inspired by the vibrant and beloved flavors of Mexican Street Corn (Elote), this chowder is a delightful fusion of creamy goodness and bold, zesty notes. It’s generously loaded with sweet corn, tender chicken, hearty black beans, and aromatic cilantro, all seasoned with a blend that evokes that classic street-corn taste. The magic happens right in your slow cooker, transforming simple ingredients into a rich and comforting masterpiece. For the perfect finish, serve it with a dollop of cool sour cream, a squeeze of fresh lime juice, and a sprinkle of extra cilantro. This chowder is guaranteed to become a family favorite!

Why You’ll Love This Slow Cooker Chicken Corn Chowder

Beyond its incredible taste, this chicken corn chowder offers numerous advantages, especially when prepared in a slow cooker:

• Effortless Preparation: This is truly a “set it and forget it” recipe. Simply combine the ingredients in your Crock-Pot, and let the appliance handle the cooking. No constant stirring, no worrying about boiling over – just delicious results.
• Rich, Deep Flavors: Slow cooking allows the ingredients to meld beautifully over several hours. The chicken becomes incredibly tender, and the spices infuse every bite, creating a depth of flavor that’s hard to achieve with quicker methods.
• Perfect for Meal Prep: Make a large batch and enjoy leftovers for days. This chowder reheats wonderfully, making it ideal for packed lunches or quick weeknight dinners.
• Versatile & Customizable: Easily adjust the spice level, swap out vegetables, or experiment with different toppings to suit your family’s preferences.
• Hearty & Filling: Packed with protein from the chicken and fiber from the corn and black beans, this chowder is a complete meal in itself, keeping you satisfied and warm.

Key Ingredients for Your Chicken Corn Chowder

Crafting this irresistible Slow Cooker Chicken Corn Chowder requires a few simple, yet impactful, ingredients. Here’s a closer look at what you’ll need and why each component is crucial:

• Chicken: For the most tender and flavorful chowder, boneless, skinless chicken thighs are highly recommended. Their higher fat content renders during cooking, contributing moisture and richness to the soup base. If you prefer white meat, boneless, skinless chicken breasts can be used; just be mindful not to overcook them to prevent dryness.
• Garlic: Freshly minced garlic provides an essential aromatic foundation. However, for ultimate convenience, jarred minced garlic works perfectly fine. Don’t underestimate its role in building a complex flavor profile.
• Cream-Style Corn: This ingredient is a game-changer, adding a natural sweetness and a thick, creamy texture to the chowder without needing excessive flour or cream. It’s also known as creamed corn and can be found in the canned goods aisle.
• Fire-Roasted Corn: To elevate the flavor and capture that authentic Mexican street corn essence, fire-roasted corn is a must. It introduces a subtle smoky depth that perfectly complements the other spices. Frozen fire-roasted corn is readily available and incredibly convenient.
• Black Beans: These add substance, fiber, and an earthy flavor that pairs wonderfully with the corn and chicken. Always remember to rinse canned black beans thoroughly before adding them to reduce excess sodium and remove any starchy liquid.
• Green Chiles: A can of diced green chiles provides a mild, tangy kick and another layer of classic Mexican-inspired flavor. Use mild chiles for a family-friendly chowder, or opt for hotter varieties if you desire more heat.
• Spices: The magic of this chowder lies in its carefully selected spice blend:
  • Chili Powder: Adds a warm, slightly smoky, and savory backbone.
  • Paprika: Contributes a vibrant color and a gentle, sweet pepperiness.
  • Ground Cumin: Essential for that distinctive earthy, slightly smoky, and warm “street corn” aroma.
  • Salt & Pepper: Fundamental for seasoning, enhancing all other flavors. Adjust to taste throughout the cooking process.
• Chicken Stock or Broth: The liquid base for your chowder. Chicken stock typically offers a richer, more profound flavor due to being made from bones, but good quality chicken broth will also yield excellent results.
• Cheddar Cheese: Freshly shredded sharp or extra-sharp cheddar cheese melts beautifully and adds a creamy, tangy richness. Pre-shredded cheeses often contain anti-caking agents that can affect melting, so hand-shredding is recommended for the smoothest texture.
• Half-and-Half or Heavy Cream: This is where the chowder gets its luscious creaminess. Half-and-half results in a lighter, yet still creamy, consistency. For an extra indulgent and thicker chowder, heavy cream is the preferred choice.

Elevate Your Chicken Corn Chowder: The Best Toppings!

While this chowder is delicious on its own, a thoughtful selection of toppings can transform it into an extraordinary culinary experience. Here are some fantastic ideas to take your slow cooker chicken corn chowder from great to absolutely unforgettable:

• Extra Shredded Cheese: A sprinkle of fresh sharp Cheddar cheese adds another layer of creamy, tangy flavor that melts beautifully into the warm soup.
• Sour Cream or Mexican Crema: A dollop of sour cream or its milder, thinner cousin, Mexican crema, provides a cooling contrast and a luxurious richness. It’s perfect for balancing the spices.
• Fresh Lime Juice: A squeeze of fresh lime juice just before serving brightens all the flavors, adding a zesty, citrusy finish that is characteristic of authentic Mexican street corn. Don’t skip this!
• Hot Sauce: For those who love an extra kick, a few drops of your favorite hot sauce will add a pleasant warmth and depth.
• Crushed Tortilla Chips or Strips: Adding a crunchy element is always a good idea. Crushed tortilla chips or crispy tortilla strips provide a satisfying texture contrast to the creamy chowder.
• Fresh Herbs: Chopped fresh cilantro is essential for its bright, herbaceous flavor, reinforcing the Mexican street corn inspiration. Sliced green onions (scallions) also add a mild oniony bite and a pop of color.
• Diced Avocado or Guacamole: For an extra layer of creaminess and healthy fats, top your chowder with diced ripe avocado or a spoonful of homemade guacamole.

How To Make This Easy Slow Cooker Chicken Corn Chowder

Get ready for the simplest way to make a hearty, flavor-packed chowder. This “dump-and-go” method is perfect for anyone seeking delicious results with minimal effort.

1. Prepare Your Slow Cooker: Begin by lightly spraying the inside of your 6-quart Crock-Pot with cooking spray. This prevents sticking and makes cleanup a breeze. If using chicken thighs, you can leave the fat on as it will render down beautifully, adding flavor. If using chicken breasts, cut them into 2-3 pieces to ensure even cooking and easier shredding later.
2. Combine All Initial Ingredients: Add your chicken pieces, cream-style corn, fire-roasted corn, rinsed black beans, undrained green chiles, minced garlic, chili powder, paprika, ground cumin, salt, pepper, and chicken stock (or broth) directly into the prepared slow cooker.
3. Stir and Cook: Give all the ingredients a good stir to ensure they are well combined and the spices are evenly distributed. Cover your slow cooker and cook on high for 3-5 hours or on low for 4-6 hours. The chicken should be fork-tender and easily shredded when done.
4. Shred Chicken and Add Dairy: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the chowder. Now, gradually stir in the freshly shredded sharp cheddar cheese until it’s completely melted and smooth. Finally, pour in the half-and-half (or heavy cream) and stir until fully incorporated. Taste the chowder and adjust the salt and pepper as needed to perfect the seasoning.
5. Serve and Enjoy: Ladle the warm, creamy chicken corn chowder into bowls. This is where you can get creative! Offer a variety of fresh toppings such as extra cheese, a dollop of sour cream, a squeeze of fresh lime juice, a sprinkle of fresh cilantro, diced avocado, or crunchy tortilla strips.

Frequently Asked Questions About Chicken Corn Chowder

Here are some common questions to help you master this delicious slow cooker recipe:

• Can I use frozen chicken? Yes, you can use frozen boneless, skinless chicken thighs or breasts directly in the slow cooker. This might add an extra hour or two to the cooking time, so ensure the chicken is cooked through and shreds easily before proceeding.
• What if I don’t have fire-roasted corn? While fire-roasted corn adds a unique smoky depth, you can substitute it with regular frozen sweet corn or fresh corn cut from the cob. For a similar smoky flavor, you could lightly char fresh corn kernels in a hot skillet before adding them to the slow cooker.
• Can I make this dairy-free? To make this chowder dairy-free, substitute the half-and-half or heavy cream with full-fat coconut milk (from a can) for creaminess. You would also need to omit the cheddar cheese or use a high-quality dairy-free shredded cheese that melts well. Keep in mind that the flavor profile will shift slightly with coconut milk.
• How can I make the chowder thicker? If you prefer a thicker chowder, you have a few options:
  • Cornstarch Slurry: After the chowder is cooked and the chicken is shredded, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to form a slurry. Stir this into the chowder, turn the slow cooker to high, and cook for another 15-30 minutes, or until thickened.
  • Mashed Beans/Corn: Before adding the dairy, remove about 1 cup of the chowder (mostly beans and corn) and mash it with a fork or an immersion blender, then return it to the pot. This naturally thickens the soup.
• Can I make this on the stovetop? Absolutely! To adapt this recipe for the stovetop, you would first brown the chicken in a large pot or Dutch oven, then add garlic and sauté. Stir in the remaining “add first” ingredients and bring to a simmer. Cook until the chicken is tender (about 20-30 minutes), then proceed with shredding the chicken, adding cheese and cream as instructed.
• Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, assuming all your spices and chicken stock are gluten-free (always check labels).

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4.73 from 114 votes

Slow Cooker Chicken Corn Chowder

By

Chelsea Lords

This Slow Cooker Chicken Corn Chowder is loaded with bold, Mexican street corn-inspired flavors—sweet corn, black beans, tender chicken, and a hint of green chiles—and cooks effortlessly in your Crock-Pot for a creamy, comforting meal!

Prep Time:

20 minutes
minutes

Cook Time:

3 hours
hours

Total Time:

3 hours
hours
20 minutes
minutes

Yields:

6
generous servings

Video Tutorial

Equipment

• 6-quart Crock-Pot
  or similar slow cooker

Ingredients

• Cooking spray

For the Slow Cooker

• 1
  pound
  boneless, skinless chicken thighs
  or breasts (see note 1)
• 2
  teaspoons
  minced garlic
• 2
  (14.75-ounce) cans
  cream style sweet corn
• 1-1/2
  cups
  frozen corn
  (fire-roasted preferred)
• 1
  (15.25-ounce) can
  black beans
  (drained and rinsed)
• 1
  (4-ounce) can
  green chiles
  (undrained, mild recommended)
• 2
  teaspoons
  chili powder
• 1/2
  teaspoon
  paprika
• 1-1/4
  teaspoons
  ground cumin
• 1
  teaspoon
  salt
• 1/2
  teaspoon
  black pepper
• 1
  cup
  chicken stock
  or broth

To Add Later

• 2
  cups
  freshly shredded sharp Cheddar cheese
• 2
  cups
  half-and-half
  or heavy cream (see note 2)
• Toppings as desired
  (see note 3)

Instructions

• Lightly spray a 6-quart Crock-Pot with cooking spray. If using chicken thighs, leave the fat on as it will render easily after cooking, adding flavor. If using chicken breasts, cut each breast into 2–3 pieces for more even cooking.
• To the prepared Crock-Pot, add all ingredients listed under “For the Slow Cooker”: chicken, cream-style corn, frozen corn, black beans, green chiles, minced garlic, chili powder, paprika, ground cumin, salt, pepper, and chicken stock.
• Stir all ingredients well to combine. Cover the slow cooker and cook until the chicken is tender and shreds easily. This will take 3–5 hours on high or 4–6 hours on low.
• Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot. Gradually stir in the freshly shredded sharp Cheddar cheese until it is completely melted and smooth. Then, stir in the half-and-half (or heavy cream). Taste the chowder and adjust the salt and pepper as needed for perfect seasoning.
• Ladle the warm, creamy chowder into bowls and top with your desired garnishes (see note 3 for ideas). Serve immediately and enjoy!

Recipe Notes

Note 1: Chicken Choice While chicken breasts will work in this recipe, boneless, skinless chicken thighs are highly recommended. Thigh meat becomes exceptionally tender when slow-cooked and easily shreds, plus it contributes a richer flavor to the chowder base due to its natural fat content.

Note 2: Creaminess Options You can customize the creaminess of your chowder. Half-and-half offers a good balance of richness without being overly heavy. For an even thicker and more indulgent chowder, opt for heavy cream. If you only have whole milk, you can create your own half-and-half by combining equal parts whole milk with heavy cream.

Note 3: Suggested Toppings Enhance your chowder with various toppings such as additional shredded cheese, a squeeze of fresh lime juice, a sprinkle of fresh cilantro, a dash of hot sauce, a dollop of sour cream or Mexican crema, diced avocado, or crunchy tortilla strips/chips.

Nutrition Note: The provided nutrition information is an estimate and does not include any additional toppings you may choose to add.

Storage & Reheating: Store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, warm gently over low heat on the stovetop, stirring often. If the chowder has thickened too much in the fridge, add a splash of cream or chicken stock to thin it to your desired consistency. For longer storage, this chowder freezes well for up to 3 months when cooled and transferred to an airtight freezer bag or container; thaw in the fridge overnight before reheating.

Nutrition Information

Serving: 1serving |
Calories: 646kcal |
Carbohydrates: 50g |
Protein: 45g |
Fat: 31g |
Saturated Fat: 17g |
Polyunsaturated Fat: 2g |
Monounsaturated Fat: 9g |
Trans Fat: 1g |
Cholesterol: 164mg |
Sodium: 1118mg |
Potassium: 866mg |
Fiber: 8g |
Sugar: 6g |
Vitamin A: 979IU |
Vitamin C: 14mg |
Calcium: 525mg |
Iron: 4mg

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on specific ingredients and preparation methods.

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