Crockpot Soup Recipes: Creamy Chicken & Corn Chowder
Creamy, hearty chicken corn chowder made in the crockpot — loaded with tender chicken, sweet corn, and savory vegetables in a luscious, comforting broth.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6.5–8.5 hours
- Yield: 6 servings 1x
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth (low-sodium)
- 3 medium russet potatoes, diced
- 1 ½ cups corn (fresh, frozen, or canned)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup half-and-half or heavy cream
- 4 oz cream cheese (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 1 tbsp butter (optional)
Instructions
- Add potatoes, corn, carrots, celery, onion, and garlic to crockpot.
- Place chicken breasts on top. Pour in broth. Add salt, pepper, thyme, and paprika.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Remove chicken, shred, and return to pot.
- Stir in cream and cream cheese. Cook on high for 15–20 minutes until melted and creamy.
- Optional: mash a few potatoes or stir in a roux for thicker consistency.
- Serve hot, garnished with toppings of choice
Notes
Freeze before adding dairy. Add jalapeños or cheddar for extra flavor. Pairs well with bread or salad.