5-Ingredient Slow Cooker Chicken Corn Chowder Recipe
Creamy, comforting, and absolutely delicious, this super simple chicken corn chowder is the perfect winter dinner!
When the colder months roll in, nothing beats a bowl of slow cooker chicken corn chowder simmering away in the crock pot! It’s a great recipe for lazy weekends, busy weekdays, or anytime you’re craving a comfort food classic that feels homemade without the work.
By the end of the cooking time, the chicken is fall-apart tender, the potatoes are perfectly soft, and the chowder has that cozy, creamy texture that makes it hard to stop at a small bowl. This hearty soup recipe reheats beautifully the next day, making it perfect for leftovers, and it’s easily one of those slow cooker chicken recipes you’ll want to keep on repeat all season long.
What’s in chicken corn chowder?
You only need 5 simple ingredients to make this comforting meal!
- Evaporated Milk: Evaporated milk is milk with a decent portion of the water removed. This makes it creamier and thicker and a fantastic base for this soup!
- Creamed Corn: You’ll need one can of creamed corn for this recipe. You can also make your own from frozen sweet corn!
- Potatoes: I often use a can of diced potatoes to make this recipe quicker, but you can also use fresh peeled and chopped potatoes.
- Chicken: I used canned chicken in this recipe, but you can use any cooked and shredded chicken. Leftover chicken is fantastic here!
- Onion: Onion adds a ton of flavor to this recipe. You can use fresh, frozen, or even dried minced onion or onion powder.
Making creamy chicken corn chowder
If you are using fresh potatoes, peel and chop your potatoes. Chop your onion, and drain your chicken. Then, place everything in the crockpot.
Allow the soup to cook on low for 4-6 hours, or until the potatoes are tender. Do not cook on high — it will scorch the milk.
Serve your chowder with biscuits, a sprinkle of cheddar cheese, and some chopped fresh chives!
Variations
This is a very basic take on the soup. You can dress it up — here are some ideas!
- Add veggies: I love making a southwest version of this with chopped green and red bell pepper. You can also add green onions, green chiles, sweet potatoes, or chopped zucchini.
- Make it creamier: While serving, you can add a dollop of sour cream, cream cheese, or heavy cream to add to that gorgeously creamy base!
- Bread bowl: Serve this soup in a bowl made of crusty bread for a rustic take.
Make it a Meal
FAQs
Store leftover chowder in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of milk or broth if it thickens too much.
This chowder pairs well with crusty bread, dinner rolls, biscuits, or a simple green salad for an easy, comforting meal.
Ingredients
- 12 oz can evaporated milk
- 14.5 oz can creamed corn
- 12 oz can chicken
- 2 potatoes
- 1/2 onion
Instructions
- Peel and chop potato, then dice the onion. Drain the chicken
- Place all ingredients in the crockpot. Cover and cook for 6-8 hours on low.
- When potatoes are tender, chowder is done. Serve warm with your favorite toppings!
