Chicken Corn Chowder

So, last Wednesday, as I was sprinting home after picking up Sarah from dance class, I found myself pondering dinner. That's when it hit me—Chicken Corn Chowder! It's one of those dishes that's as comforting as your favorite blanket and as simple as a slow cooker can make it. What's more, Donald loves the warm, smoky flavor that the bacon adds, and trust me, it's a favorite request from Alex during these chilly months.

Jump to:

Why you’ll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
Recipes you may like
Chicken Corn Chowder

If you're like me and love quick, no-fuss meals that feel like a warm hug after a hectic day, then you might want to check out my recipe for Gluten-Free Lemon Crinkle Cookies. They pair beautifully with this chowder.

Why you’ll love this recipe

This Chicken Corn Chowder is a game-changer for busy weeknights. It's hearty, savory, and satisfying without needing any extra fuss in the kitchen. What's great is that it comes together in your slow cooker, which allows me to focus on helping Alex with his homework or having a quick chat with Donald about his day.

Ingredients

1 lb. boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon butter, ghee, or cooking oil of choice
1 lb. red potatoes, cut into ½-inch cubes
2 large carrots, sliced
2 celery ribs, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups corn, fresh or frozen
4 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon black pepper
½ teaspoon fine salt + more to taste
3 tablespoons cornstarch to thicken, optional
½ cup heavy cream
4 strips of crispy-cooked bacon, crumbled

Step-by-step instructions

Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.
Add broth, thyme, parsley, pepper, and salt. Stir well.
Place the lid on the slow cooker and cook on the LOW heat setting for 7-8 hours (or 4 hours on HIGH).
Just before serving, remove the lid. Mix cornstarch with ⅓ cup water. Stir into hot soup and replace the lid.
Cook for an additional 15-20 minutes or until the soup has thickened slightly.
Turn off the heat. Stir in the cream and bacon.
Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Recipe tips & variations

If you want to swap out the chicken breasts for thighs, go right ahead! They work just as well and can add an extra juicy texture. For those who prefer a thicker chowder but want to avoid cornstarch, mashed potatoes or blended cooked rice can do the trick. If dairy-free is your goal, coconut milk is a wonderful alternative to the cream. Just don't skip the bacon—it’s a must-have!

Storage & reheating

Store your Chicken Corn Chowder in an airtight container in the fridge for up to three days. When you're ready to reheat, gently warm it on the stove over low heat, stirring occasionally. You can also use the microwave, stirring every other minute until heated through.

FAQs

Can I use chicken thighs instead of chicken breasts in Chicken Corn Chowder?

Absolutely! Chicken thighs are just as tasty and can make the chowder even juicier.

How do I thicken Chicken Corn Chowder without cornstarch?

You can easily mash some cooked potatoes or blend a bit of cooked rice to add thickness without the need for cornstarch.

Can Chicken Corn Chowder be made dairy-free?

Yes, simply substitute the heavy cream with coconut milk or your favorite plant-based milk.

Can I cook Chicken Corn Chowder in the Instant Pot instead of a slow cooker?

Of course! Use the sauté feature for the initial ingredients, then pressure cook on high for about 15-20 minutes.

Recipes you may like

If you enjoyed this chowder, you might want to try these other delightful dishes:

Wherever you are, I hope this Chicken Corn Chowder brings the same warmth to your kitchen as it does to mine every time I make it. Happy cooking!