Creamy Slow Cooker Chicken Corn Chowder Recipe

If there’s one dish that embodies warmth and comfort in a bowl, it’s the Creamy Corn & Chicken Chowder. This slow cooker favorite is brimming with tender chicken, sweet corn, velvety potatoes, and bursts of bright flavor—perfect for those nights when you crave something both hearty and nourishing.

Ingredients You’ll Need

No need for fancy grocery runs here—the staples for Creamy Corn & Chicken Chowder are as wholesome as they are simple. Each ingredient brings something special, from the sweet crunch of corn to the savory depth of chicken and colorful veggies.

• Olive oil: Sautéing your veggies and chicken in olive oil brings out their sweetness and deepens flavor from the very beginning.
• Onion, carrot, and celery: This classic trio forms the aromatic backbone, adding both flavor and a beautiful hint of color.
• Garlic: Finely chopped for just the right savory note—don’t skip it!
• Jalapeño: Adds a subtle heat; remove seeds for mildness or leave some in for a gentle kick.
• Potatoes: Yukon Gold or Maris Piper are best for creamy, tender bites—they help thicken the chowder naturally.
• Fresh corn: Sliced off the cob (or substitute with frozen in a pinch) for that unmistakable summer sweetness.
• Chicken stock: The base that ties everything together and infuses the chowder with savory richness.
• Chicken thighs: Juicy, tender, and so flavorful—boneless and skinless for easy shredding.
• Courgette/zucchini: Grated and squeezed; it melts into the chowder to sneak in extra veggies and add subtle body.
• Double/heavy cream: Just a small splash turns your chowder lusciously rich without feeling heavy.
• Sea salt & black pepper: Essential for highlighting every other flavor in the pot.

Variations

The beauty of Creamy Corn & Chicken Chowder is that it’s just as flexible as it is delicious. Feel free to make it your own using what you have on hand, or tweak it for dietary needs and personal tastes—a truly forgiving recipe!

• Lighter Option: Skip the cream entirely or use half-and-half, then bulk up the veggies for a lighter soup that’s still ultra satisfying.
• Vegetarian Twist: Omit the chicken and swap in white beans or chickpeas; use veggie broth and enjoy the same creamy texture with a whole new flavor profile.
• Smoky Flavor: Add a pinch of smoked paprika or a handful of chopped roasted red peppers for irresistible depth.
• Extra Veggies: Toss in bell peppers, spinach, or peas at the end for even more color and nutrients.

How to Make Creamy Corn & Chicken Chowder

Step 1: Sauté the Veggies and Aromatics

Set a large skillet over medium high heat, drizzle in the olive oil, and sauté your onions, carrots, celery, garlic, and jalapeño with a pinch of salt. This coaxes out their natural sweetness and builds an aromatic foundation that will infuse every spoonful of chowder with rich, layered flavor.

Step 2: Brown the Chicken Thighs

In the same pan, season your chicken thighs with salt and pepper, then sear them until golden on both sides. You’re not cooking them through—just giving them that savory, caramelized edge that makes homemade chowder taste so irresistible.

Step 3: Fill the Slow Cooker and Let It Simmer

Add your sautéed veggies, diced potatoes, fresh corn kernels, and chicken stock to the slow cooker. Nestle in your browned chicken thighs, cover, and let the slow cooker work its magic—choose low for 6-7 hours or high for 3-4 hours. The result? An ultra-cozy, flavor-packed base without any babysitting.

Step 4: Shred and Blend for Creaminess

Remove the chicken, shred it with two forks, and set aside. For an extra creamy, thick chowder, carefully blend a few cups of the hot soup base with veggies—just enough to smooth out the texture while keeping some bites for contrast. Pour this creamy blend back into the slow cooker and stir to combine.

Step 5: Add Courgette and Cream, Finish, and Enjoy

Stir in your grated (and squeezed-dry) courgette and the shredded chicken, then swirl in the cream. Let everything heat through on high for 10 more minutes, taste and adjust seasoning if needed, and get ready for cozy chowder bliss!

How to Serve Creamy Corn & Chicken Chowder

Garnishes

Take Creamy Corn & Chicken Chowder over the top by finishing with a sprinkle of fresh chives, chopped cilantro, or thinly sliced green onion. For extra richness, a swirl of cream, a handful of shredded sharp cheddar, or even crumbled bacon makes each bowl feel indulgent and special.

Side Dishes

Pair this cozy chowder with warm, crusty bread—think sourdough or a classic baguette—for dipping and soaking up every last drop. A simple green salad with citrusy vinaigrette or quick skillet cornbread also balances the richness perfectly.

Creative Ways to Present

Ladle your Creamy Corn & Chicken Chowder into rustic mugs for a hearty lunch, serve it in hollowed bread bowls for a dinner party showstopper, or top with colorful microgreens for a fresh, bistro-style touch that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Corn & Chicken Chowder to airtight containers and refrigerate—it will stay delicious for up to three days. The flavors deepen as it sits, making those second-day servings even more crave-worthy!

Freezing

This chowder is freezer-friendly! Let it cool completely, then portion into airtight containers or freezer bags, and freeze for up to three months. Just give it a good stir after thawing since the texture may shift slightly.

Reheating

Warm Creamy Corn & Chicken Chowder gently on the stove over low heat, stirring occasionally—add a splash more cream or stock if needed to bring back its luscious texture. Microwave reheating works too; just go low and slow to avoid overheating the cream.

FAQs

Final Thoughts

This Creamy Corn & Chicken Chowder is pure coziness in a bowl—so luscious, so full of flavor, and so easy to make. I hope you give it a try soon, and share it with loved ones on a chilly evening. Trust me, your kitchen will smell amazing and your hearts (and bellies) will be so full!

Print