Slow Cooker Chicken Corn Chowder

There’s something undeniably comforting about a warm, creamy bowl of chowder, especially when it’s packed with chicken, corn, potatoes, and bacon. This slow cooker chicken corn chowder is the kind of meal that fills your kitchen with rich, savory aromas and rewards you with minimal effort. It’s perfect for busy weekdays, cozy weekends, or anytime you need a satisfying, homemade dish.

Chicken Corn Chowder made in a Slow Cooker

This chowder checks all the boxes: it’s creamy without being overly heavy, rich in flavor, and loaded with texture. The slow cooker does most of the work, allowing the ingredients to meld together beautifully over time. Plus, it’s flexible—you can easily adjust it based on what you have on hand. I use a lot of adobo seasoning in my food, but if you do not have this seasoning, you can either use Lawry’s seasoning salt, or you can just use sea salt, garlic powder, black pepper, and a touch of oregano.

If you love corn chowder, you should also check out my recipe for Corn Chowder with Ham

• Prep the base:
  Add the chicken, chicken broth, corn, potatoes, sauteed onion, most of your cooked bacon, chilies, and seasoning to your slow cooker. Stir gently to combine.
• Cook low and slow:
  Cover and cook on low for 5-6 hours or high for 3–4 hours, until the potatoes are tender and the chicken is fully cooked. The chicken should be at least 165F
• Make it creamy:
  About 30 minutes before serving, make your cornstarch slurry. Mix 2 tablespoons of cornstarch into your cold heavy cream. Use a whisk to combine.
• Finish the chowder:
  Pour the cream mixture back into the slow cooker. Stir well and let it cook for another 20–30 minutes until slightly thickened.
• Serve and enjoy:
  Ladle into bowls and top with remaining bacon, fresh herbs, and extra cheese if desired.

Tips for the Best Chicken Corn Chowder

• Use Yukon Gold potatoes for a naturally creamy texture.
• Don’t skip the slurry because it gives the chowder that classic velvety consistency.
• Add a little heat with diced jalapeños if you like spice.
• Make it lighter by swapping cream for milk, though it will be slightly less rich.

Storage and Reheating

This chowder can be stored in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. It can also be frozen, though the texture may change slightly due to the dairy.

Crockpot Chicken Corn Chowder

At its core, chicken corn chowder is all about balance. You get the savory depth of chicken, the natural sweetness of corn, and a creamy base that ties everything together. Add in ingredients like potatoes, onions, and bacon, and you’ve got a dish that’s both filling and full of texture.

It’s also incredibly versatile. You can make it thick and indulgent or lighter and broth-based. You can spice it up, load it with vegetables, or keep it simple and classic. No matter how you prepare it, the result is almost always comforting and satisfying.

Chowder has long been a staple in American cuisine, especially in coastal regions. While clam chowder might be the most famous version, chicken corn chowder has carved out its own place as a hearty, family-friendly alternative. It takes the same creamy concept and swaps in ingredients that are more accessible year-round.

Most chicken corn chowder recipes follow a simple process: sauté aromatics, add broth and main ingredients, simmer until everything is tender, then finish with cream for richness. For a super easy approach, many home cooks turn to the slow cooker which lets the flavor develop over several hours with minimal effort.

INGREDIENTS FOR SLOW COOKER CHICKEN CORN CHOWDER

• 1 lb chicken breast
• 32 oz chicken bone broth
• 1 onion diced and sautéed
• 8 slices bacon cut into small pieces and cooked until crisp
• 30 oz canned corn frozen can be substituted
• 4 oz canned green chilies
• 2 large potatoes peeled and cut into 1″ cubes
• 1 cup heavy cream
• 2 tbsp cornstarch
• 4 tsp seasoning – 1 tsp sea salt, 1 tsp garlic powder, 1 tsp Goya adobo, 3/4 tsp cumin, 1/4 tsp paprika

INSTRUCTIONS 

• Cut your bacon into pieces and then add them to a pan on medium low heat to crisp up. Once crisp, add the majority of your bacon to your slow cooker while leaving the grease in the pan. Save some bacon to add on top of your soup when you serve it. 8 slices bacon
• Remove most of the grease from the pan, but leave about 1-2 tablespoons in the pan so that you can use it to sauteed your diced onion. Cook your onion until slightly brown and then add it to the slow cooker. 1 onion
• Add in your chicken breast, bone broth, corn, green chilies, potatoes, and seasoning. Set your slow cooker on low and cook for 5-6 hours.1 lb chicken breast, 32 oz chicken bone broth, 30 oz canned corn, 4 oz canned green chilies, 2 large potatoes, 4 tsp seasoning
• After about 5 hours, remove your chicken from the slow cooker and set it aside. This next part is optional – you can use an immersion blender to blend some of the soup in the slow cooker to create a thicker consistency. Be careful not to blend too much. Just a little. 
• Shred your chicken and then add it back to your slow cooker. 
• Make your cornstarch slurry by combining your cold heavy cream with your cornstarch. Whisk until smooth and then add it to the slow cooker. Turn the heat on the slow cooker to high for the remaining 30 minutes and let the soup thicken up. 1 cup heavy cream, 2 tbsp cornstarch
• Add your chowder to a bowl and top with additional bacon.