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.
Instead of chipotle chili powder I used Ancho chili powder because that’s what I had. It was still fantastic. Also, since this is the 2nd attempt I thought, hey, more chicken the better. I was wrong. The original recipe’s chicken amount is perfect.
Thanks again for your recipe
Steve
Haha, so glad you enjoyed! Thanks for your comment Steven! 🙂
I made this because I thought it sounded good, it was. My wife said it was the best thing I’ve ever made and I try a lot of new things.
Thank you,
Steve
I am thrilled to hear this! That is so awesome! Thanks for your comment Steve! 🙂
Didn’t have time for the crockpot so I made this recipe on the stovetop. Bought a rotisserie chicken from Costco and shredded it. Turned out awesome, will definitely make again. Served with sour cream and avocado on top.
Yay! I’m so happy you were able to make it work! Thanks so much for your comment! 🙂
Made this and it was great! I added green onions for garnish and we cleaned the pot.
I am so happy you guys enjoyed! Thanks Mark!
Added some chipotles in adobo and fire roasted tomatoes, topped it with queso Fresco for a more street corn flavor and it was amazing! Great recipe!
That sounds delicious! I’m so happy you enjoyed! 🙂
Very good. After 3 hrs. @ low, I added another 3/4 cup of my stock.
Awesome! Thanks for sharing! 🙂
How about using leftover turkey and cooking on stove top?
Sounds great! 🙂
It did NOT take a lot of ingredients and I was able to make it easily even though I deal with chronic fatigue. My husband and I both agreed this is the best soup we’ve ever had and it will be a regular item on our menu from now on! I was glad that I was able to make it in my 4.5qt crockpot. It was a squeeze once I added the cream and shredded cheese, but it made it! Fresh cilantro mixed in at the end added the perfect fresh counterpoint. Wonderful recipe!!
Thank you so much Kim! 🙂 I’m so thrilled you enjoyed this recipe 🙂 Thank you!!
IT took an awful lot of ingredients so it was not inexpensive. It was okay but I won’t make it again.
Sorry to hear this wasn’t a hit Vila!
Delicious. My husband and friends loved it.
I even left out the dairy products.
I’m so happy to hear Barbara! Thanks so much! 🙂