Chicken Corn Chowder is hearty, delicious, and so easy—just toss everything in the Crock-Pot and let it do the work!
Chicken Corn Chowder
Nothing hits the spot like a warm bowl of soup when the weather turns chilly. (Though, let’s be real—a gooey chocolate chip cookie is a close second!)
This Chicken Corn Chowder is an absolute must-try! Not only is it super easy, but it’s packed with bold flavor. Inspired by Mexican Street Corn, it’s loaded with corn, cilantro, and those classic street-corn seasonings. Finish it off with a dollop of sour cream, a squeeze of lime, and extra cilantro—this chowder is seriously delicious!
Ingredients
Here’s what you’ll need to make this Chicken Corn Chowder
- Chicken: Thighs bring more tenderness and a richer flavor, thanks to fat that gets rendered.
- Garlic: Use freshly minced or jarred—whatever you have on hand.
- Cream-Style Corn: Also known as creamed corn, this canned corn blends smooth corn with whole kernels for added texture and thickness.
- Fire-Roasted Corn: Adds a smoky, bold flavor.
- Black Beans: Rinse well to cut down on salt.
- Green Chiles: I use mild, fire-roasted chiles—adjust to your spice preference.
- Spices: The spices bring warm, street corn-inspired flavors.
- Chicken Stock or Broth: Stock adds a richer taste, but either will work.
- Cheddar Cheese: Freshly shredded melts best. Go for sharp or extra sharp for the most flavor.
- Half-and-Half or Heavy Cream: Half-and-half for a lighter chowder; heavy cream for extra richness.
Top Your Chicken Corn Chowder!
Choose a few toppings to take this chowder from great to WOW!
- Cheese: Some more freshly grated sharp Cheddar.
- Sour Cream: Lite, regular, or try Mexican crema.
- Lime Juice: Adds brightness and freshness to the chowder.
- Hot Sauce: A few drops for extra heat.
- Chips: Crushed tortilla strips for crunch.
- Cilantro or Green Onions: For some fresh flavor.
- Diced Avocado: For extra creaminess.
How To Make Chicken Corn Chowder
- Combine Ingredients: Add chicken, corn, beans, chiles, seasonings, and stock; stir.
- Cook: Cover and cook on high for 3-5 hours or low for 4-6 hours.
- Shred Chicken: Remove, shred, and return to Crock-Pot.
- Add Dairy: Stir in cheese and half-and-half; adjust seasoning.
- Serve: Ladle into bowls and add toppings.
Quick Tip
For a mild chowder, use mild green chiles or skip them. Craving heat? Add hot chiles and a pinch of cayenne.
Storage
Chicken Corn Chowder Storage
- Freeze: Cool, then transfer to an airtight bag and freeze for up to 3 months. Thaw in the fridge overnight.
- Fridge: Store leftovers in an airtight container for up to 5 days.
- Reheat: Warm on low, stirring often; avoid boiling. Add a splash of cream if it needs thinning.
Quick Tip
For a smooth texture, grate your own cheese—pre-grated cheese doesn’t melt as well.
More Delicious Soup Recipes
- Crockpot Chili winner of multiple chili cook-offs!
- Broccoli Cheddar Soup with sharp cheddar
- Zuppa Toscana Soup with sausage and kale
- Cheeseburger Soup with a cheesy base and ground beef
- Crockpot Chicken Wild Rice Soup with sweet potato
Chicken Corn Chowder
This Chicken Corn Chowder is loaded with bold flavors—corn, black beans, tender chicken, and green chiles—and cooks effortlessly in a Crock-Pot!
Equipment
- Crock-Pot 6-quart
Ingredients
- Cooking spray
Add First
- 1 pound boneless, skinless chicken thighs or breasts, see note 1
- 2 teaspoons minced garlic
- 2 (14.75-ounce) cans cream style sweet corn
- 1-1/2 cups frozen corn I like fire-roasted
- 1 (15.25-ounce) can black beans drained and rinsed
- 1 (4-ounce) can green chiles undrained
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1-1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken stock or broth
Add Later
- 2 cups shredded sharp cheddar cheese
- 2 cups half and half or heavy cream, see note 2
- Toppings as desired see note 3
Instructions
- Spray a 6-quart Crock-Pot with cooking spray. Leave fat on thighs; it will render easily after cooking. If you are using breasts, cut each breast into 2–3 pieces.
- To the Crock-Pot, add everything listed under "Add First."
- Stir well. Cover and cook until the chicken shreds easily, on high for 3–5 hours or low for 4–6 hours.
- Remove the chicken and shred with two forks. Gradually add freshly shredded cheese, stirring until melted. Stir in the half-and-half, then return the shredded chicken to the soup. Taste and adjust salt and pepper as needed.
- Ladle soup into bowls and top with desired toppings.
Video
Recipe Notes
Note 1: While chicken breasts will work, thigh meat is preferable as it becomes very tender and shreds easily. It also delivers more flavor to the soup base.
Note 2: You can make half and half by combining equal parts whole milk with heavy cream. For a thicker and creamier chowder, use all heavy cream.
Note 3: I love to top this soup with additional cheese, fresh lime, fresh cilantro, hot sauce, sour cream, avocado, and tortilla chips.
Nutrition: The nutrition information does not include toppings.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on low, stirring often; add a splash of cream if needed. For freezing, cool and transfer to an airtight bag for up to 3 months. Thaw in the fridge overnight.
Nutrition
Serving: 1serving | Calories: 646kcal | Carbohydrates: 50g | Protein: 45g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1118mg | Potassium: 866mg | Fiber: 8g | Sugar: 6g | Vitamin A: 979IU | Vitamin C: 14mg | Calcium: 525mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Really tasty! I omitted the paprika, so perhaps that’s why mine was white, instead of a pink/orange color. Still very good! Topped with crushed tortilla chips and sour cream! Definitely a keeper!
How will leftover soup keep?
We love the leftovers!
This was very easy to make and really tasty!
So happy this was a hit! Thanks for the comment Melinda 🙂
Hi there! So I left this recipe out for my husband to cook & he cooked the half & half all day too! Do you think it will be okay?
Hi Jamie! How long did you cook everything for? How does it smell?
Could I use Swiss instead of Monterey Jack? I have it on hand but am not sure if it will alter it too much. Thanks, I plan on making this today or tomorrow!
I don’t think Swiss would be awesome in this soup unfortunately.
Would 2% milk work or is it better to use half n half? Trying to cut back on fat.
2% will yield a thinner soup, so if you’re okay with that, then it will be fine!
I used 2% just fine, but I only put in about 3/4 c
Used fat free 1/2 & 1/2! Worked perfectly! ????
Awesome! 🙂
So is that 2 cups of Monterey plus 2 cups of colby, 4 cups total?
I’m sorry, it’s Monterey or Colby, just 2 cups 🙂 Enjoy!
Or, you can use Colby Jack cheese which is a combo of the two. Just used it last night when I made this and it tasted amazing!
What a beautiful dish. I cut back a bit on all the dairy to lower the fat content, and it’s an awesome dish!
hey girl- this soup looks so good!
I totally agree with you there is nothing like a good bowl of a flavourful and warm soup during this time of the year. Chelsea, this soup looks absolutely fantastic and your pictures are making my mouth water. Have a lovely week 😉
Can I swap coconut milk instead of heavy cream ?
I’m not sure the flavors would work there super well, but you could try it!
I have made this very successfully using canned coconut cream. It is to die for.
Yum!! So glad you enjoyed! Thanks Jessica! 🙂