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 hoping this is better tomorrow. It’s incredibly bland and I tripled the amount of spices. Im only giving it two stars because it was easy.
Did you salt and pepper it to taste? That can make a big difference. Sorry this wasn’t for you, we love it!
I tried this recipe on a whim because the picture made it look very tasty and it has now become one of my favorite things to make. I follow the instruction exactly and i’ve gotten numerous compliments on this recipe including ” this is the best soup i’ve ever had “. This soup is WILDLY underrated but i’m glad more people don’t know about it so I can keep making ‘the best soup’ all by myself!
Ahh thank you so much!! I’m so excited you love it! Thanks so much for your comment! 🙂
Only have 1 can of cream style corn on hand, do you think it would be ok with 1?
Do you have regular corn to use in its place?
I would love to hear if anyone has adapted this to an Instant Pot. It’s one of our favorite soups. I’m brand new to IP cooking so don’t have the confidence to convert this myself.
I make this all the time in my instant pot! I add everything but the cream and cheese. Then I choose soup and it cooks for 30 minutes. Shred the chicken and add the cream and cheese. We love this soup!
Thanks for sharing Tammy!!
Can this recipe be frozen?
I haven’t actually tried, but I don’t think it would freeze great with all the dairy in it unfortunately!
I recently made this chowder. It was absolutely delicious. I did have trouble getting all the cheese to melt. Should I add it a little at a time?
Thanks!!
Did you use pre-shredded cheese? If so, pre-shredded cheese doesn’t ever melt very well; its coated in flour to keep it from sticking. If you used freshly shredded cheese and it didn’t melt, maybe try adding a little at a time. Glad you enjoyed the chowder!
YUM! I made a DIET version by accident. I forgot to add the heavy cream and 2 cups of cheese & still loved it! Later, I added just a sprinkle of bagged shredded cheese, sour cream, cilantro, and tortilla strips as a garnish. It was FANTASTIC! I also LOVE Tajin, so I omitted cumin, chili powder, and paprika, and added 3 TBS of Tajin. Tajin is a Mexican chili powder infused with lime! It’s fantastic. Look in the Mexican food aisle of your grocery store.
Ooh my gosh, it’s genius! I’m sooo glad you still enjoyed it. I’ll have to try making it a lighter one time! Thanks Kim! 🙂
Made this before and loved it!! Trying to switch it up… If we added sweet onion would it go in the chowder at the beginning or wait til you shred the chicken?
So happy to hear that! 🙂 I’d put in an onion at the very beginning — maybe even saute it a bit first before throwing it in. Enjoy! 🙂
After reading the other reviews, I too cut back on the amount of 1/2 and 1/2 and cheese. I realize we prefer different tastes – for me this one was way too sweet and lacked the kick of a Mexican dish. I added LOTS more cumin and chili pepper. I also added both lime juice and red wine vinegar to help knock back the sweetness and to add a level of acid. After those personal tweaks – it is one I will likely make again – thanks!
Sounds amazing Shannon! 🙂 Thanks for sharing your tweaks!
Is the serving size about 1 1/2 cups? Also, I didn’t have cream on hand, using evaporated milk, hopefully this will work. I’ve it it in the Crock-Pot now, if you have any suggestions, would appreciate it . Can’t wait for dinner tonight