This Chicken Corn Chowder Recipe is hearty, delicious, and so easy. Just toss everything in the Crock-Pot and let it do the work!
author’s note
Dump-and-Go 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 Recipe 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 Recipe
- Chicken: Thighs bring more tenderness and 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.
- 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.
- Half-and-Half or Heavy Cream: Half-and-half for a lighter chowder; heavy cream for extra richness.
Featured Comment
“This Corn Chowder was simple to make and absolutely amazing. My wife loved it so much she brought half of what I made to her sister who also raved about it. This is going to become a family favorite.”
– Michael
Top Your Chicken Corn Chowder Recipe!
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 or Guac: For extra creaminess.
How To Make Chicken Corn Chowder Recipe
- 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
- Freeze: Cool this chicken corn chowder recipe, 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.
More Delicious Soup Recipes:
Dinner
Crockpot Chili
Soups And Stews
Broccoli Cheddar Soup
Soups And Stews
Zuppa Toscana Soup Recipe
Soups And Stews
Cheeseburger Soup
Chicken Corn Chowder
Video
Equipment
- 6-quart Crock-Pot 6-quart
Ingredients
- Cooking spray
- 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 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken stock or broth
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was featured on food.healthcoverage.me same picture and all. Just wanted to make sure it was approved.
Wonderful! Added head of cauliflower and whole large onion with precooked chicken Or shrimp at the end!! Topped with cilantro, lime and avocado chunks!! Yummy!! Thank you!!
So glad you enjoyed! Those add ins sound delicious! Thanks! 🙂
I have made this numerous times because it is delicious! My daughter and I love it. I even made it for Christmas dinner last year. My daughter-in-law took the recipe so she could make it too. This family is a fan!
So glad to hear that!! Thank you Becky 🙂
I’ve made this probably 5 times in the last 8 weeks, it is SO delish. I use 1/2 the HWC, but will try with whole milk next time. Of the add-on options, I HIGHLY recommend the lime. It really brightens it up, although it’s a home run as is.
So thrilled to hear you’ve loved this! Thank you!
I’ve made this recipe before and we all loved it. I want to make it for an event where it will have to sit in the crockpot unattended for about 3 hours and be ready to use pretty quickly. If I have it all ready with the chicken added, but not the half and half or cheese, when I add those will the soup still be hot enough to serve without extra heating time?
To be honest I’m not totally sure without personally trying that, but I think if you keep it on warm in the crockpot, the dairy additions should melt in fairly quickly; I’d increase the crockpot to high until it is warmed through again, which shouldn’t take too long if it was already hot
Incredible recipe as is.
I’m a big fan of heat- especially when there’s a sweet aspect (Cream Corn in this case)- so the last few times I’ve made it I added some cayenne. I’m in love.
So happy to hear you’ve enjoyed this recipe Tyler! Thanks so much for the comment and review 🙂
I can’t tell you how much my family has loved this soup. I first made your soup two years ago on Halloween and it has forever been called Halloween Corn Chowder! We looooove this soup. Thank you for sharing your yummy recipes.
This makes me so happy to hear, thrilled it has been a hit and made it into your family traditions for 2 years 🙂 Thanks Tammy!!
I loved this soup but wondered if there were any ideas if I wanted it to be a little more on the thicker side. What works i change add or omit
To make it thicker you can add just 1 cup heavy cream instead of 2!
Yummy…just made it. Used 1 cup Fat Free Half and Half plus added additional can of drained black beans because we love them. It’s delicious! Thank you for the great recipe!
So happy it was a hit! Thanks Connie 🙂
I accidentally added the half&half before I started cooking it. Is that going to be a problem?
It could curdle the soup; how did it turn out?