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.
I’m excited to try this! I’m wondering if this would work in an instant pot instead of slow cooker, and any idea on the time? Thank you!
Thank you for another amazing recipe! It’s very forgiving, I’ve added and subbed in what’s been on hand with great success. For those asking about freezing, this freezes beautifully with a couple of tips. Cook at the full amount (or double if serving a larger family). BEFORE adding the dairy products (cheese/1/2&1/2-cream-etc) remove the half you plan on freezing. Then proceed with the recipe adding only half the amount of dairy. Shredded cheese actually freezes fine if being added to a recipe, so I add the measured amount to a bag, attach that to the soup in the freezer, so it’s ready to go when thawed. All you have to do is thaw, heat soup, add thawed cheese and 1/2&1/2 or cream. Now only cooking for two I find it really hard to scale down after feeding an army for years. When I do the time seems so wasted. Why put in so much effort to cook for two when it’s no more effort to make more and freeze. It’s SO nice to pull hommade dinners out and with minimal effort and clean up have a great meal. 🙂 I really appreciate recipe developers and bloggers such as yourself, Chelsea, that take such care and effort to share your talents and offer such wonder recipes that inspire and expand my cooking.
My husband and I are in love with this soup; its so wonderful!!! I added extra of all of the spices plus a little smoked paprika, since we like things a little spicer.
I’m so glad you enjoyed! Gotta keep things spicy;)
Can you use ground beef or turkey instead of chicken
I haven’t tried either in this soup 🙂 If you do add ground turkey/beef, I’d brown it in a skillet first before adding to the crockpot. Enjoy!
This looks delish!!! But I can’t do black beans-any recs for a substitute?
You can just leave them out! 🙂 Or use a different bean!
Would the cook time change if i was not adding any meat?
Yes, really just enough time for flavors to meld and soup to thicken. Easily half the time without chicken!
Can I make this in a instapot?
Delicious, comforting, and full of spice. My kind of soup! I actually made this dairy-free by subbing a can of coconut milk for the 2 cups of half and half and omitting the cheese. It probably changes the original flavor profile a bit, but I really liked it! Topped it with a avocado, cilantro, and a huge dollop of salsa that was a nice acidic counterpoint to the creaminess. Fantastic soup!
So happy to hear you enjoyed this soup Geena! Thanks for the comment 🙂
Just wondering if the regular canned corn should be drained. Making this Saturday!
I hope you love it! 🙂 Either way is fine, but for a thicker soup I’d drain it!
I made this last night using 2 cups of trader joe’s Monterey Jack with jalapeño cheese, and used 1 cup regular half & half plus one cup almond milk. Super good soup!!
Hi, I’m wanting to make this for dinner but I don’t have any half & half or heavy cream on hand, what could i replace it with without it being too runny?