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.
This was amazing! I doubled the recipe and shared with my neighbors and parents. Everyone LOVED it! I have never been able to find a good corn chowder recipe that had good flavor! Thanks so much!
Yay!! Love hearing you finally found a good corn chowder recipe 🙂 Thank you for the comment!
This soup was amazing. I only used 1 cup of half and half and it was perfection. Life needs more perfect easy no prep slow cooker recipes like these. Thanks !!
Haha I couldn’t agree with you more 🙂 So happy this was a hit! Thanks for the comment!
Hi! This looks amazing and I can’t wait to make it this week. How do you think full fat coconut milk would do/taste in place of the half and half? Thanks for the recipe 🙂
I hope you love it! 🙂 I can’t say for sure without trying it myself, but honestly I don’t think the coconut milk would taste great with the other flavors in this soup.
How would the cook time change if I use a precooked rotisserie chicken instead of chicken breasts?
You’d really only need to heat the other ingredients through and get the flavors to meld — 20-30 minutes on the stovetop would be great!
This was by far the best corn chowder recipe I’ve tried. I used 2 fresh ears of corn, plus some guacamole salsa. Really put it over the top! Thank you Chelsea.
I’m so glad you enjoyed this Lynn 🙂
I don’t have cream corn on hand do you think it will be ok with regular corn?
This was delicious! Thanks for the recipe, I’m def adding it to my rotation. I used about 3/4 c of 2% instead of the half and half, and only about 1 1/2 c cheese in the soup to leave the rest for sprinkling on top. I mixed in a little cilantro and green onions right before serving. Topped with cheese and Tapatio, yum yum! Next time I’m going to make it vegetarian (leave out the chicken, sub veggie broth, and use 1 or 2 more cans of beans) so my mom can enjoy it too!
So happy you enjoyed it! 🙂
What is the serving size? 8 oz?
Rave reviews for Cinco de Mayo luncheon! Only note would be that it says it makes 8 servings, but no note in serving size. I assumed a cup, but it is definitely more than a cup, since it filled a 4 quart crock pot pretty full…almost to the brim. Definitely glad I didn’t double.
So happy you enjoyed it! Thank you so much for the comment 🙂
Super yummy! Can you freeze this soup? We have a ton leftover that I hate to waste if I don’t need to!
I’m so happy you enjoyed it! I haven’t actually tried freezing it, but I don’t know how well it would do with the half and half :/
I have made this recipe many many times. I do not add the cream cheese or cheese in until I serve it in the bowl so it will freeze better. Leftovers are great! I want to figure out how to can this soup so that I can have a heat and eat! Not sure if this can be pressure canned or needs to be a hot water bath?! If anyone has tried and have any suggestions in this recipe, let me know 🙂
This soup look amazing! I can’t wait to try it. Do you think doubling the recipe would still fit in a large 6-qt crockpot?
Hmm I’m not sure. I think it would fit, but it would be tight!