This Chicken Corn Chowder Recipe is hearty, delicious, and so easy. Just toss everything in the Crock-Pot and let it do the work!

Chicken Corn Chowder in the crockpot—serve and enjoy!
chelsea

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!

signature
All the ingredients—broth, seasonings, meat, veggies, black beans, chiles, and cheese—are prepped for easy assembly.

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
260 More Reviews
Add all ingredients to the slow cooker, cook the chicken through, then remove and shred it for this chicken corn chowder.

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.
Add the chicken back into the crockpot with cheese and fresh herbs.

How To Make Chicken Corn Chowder Recipe

  1. Combine Ingredients: Add chicken, corn, beans, chiles, seasonings, and stock; stir.
  2. Cook: Cover and cook on high for 3-5 hours or low for 4-6 hours.
  3. Shred Chicken: Remove, shred, and return to Crock-Pot.
  4. Add Dairy: Stir in cheese and half-and-half; adjust seasoning.
  5. 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.

The best-ever crockpot Chicken Corn Chowder in a bowl!

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:

Tap stars to rate!
4.74 from 118 votes
Pin Print

Chicken Corn Chowder

By Chelsea Lords
This Chicken Corn Chowder is loaded with bold flavors—corn, black beans, tender chicken, and green chiles—and cooks effortlessly in a Crock-Pot!
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6 servings

Video

Equipment

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 teaspoons 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.
Final step! Please let us know how it was by leaving a review.

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 Note: 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.

Like this? Leave a comment below!

 

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

Read more

More Recipes You'll Love

4.74 from 118 votes (36 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




260 Comments

  1. Monika says:

    5 stars
    One of the best crock pot dump meals I’ve made in a long time! I didn’t use mexicorn but I did chop in a little red pepper. Served with extra cheese, lime, and crushed tortilla chips. Simply delicious! Thank you for the recipe!

    Reply
    1. Chelsea Lords says:

      I am thrilled to hear this! Thanks so much Monika! 🙂

      Reply
  2. Joyce M says:

    This recipe is absolutely delicious! Can I make this in my Instant Pot? Thank you.

    Reply
  3. Jessica says:

    5 stars
    I’ve eaten this for months straight, at work, 4 days a week. Im obsessed. What is considered a serving? Says serves 8 and 556 calories, but is that per cup? Or 2 cups?

    Reply
    1. Chelsea Lords says:

      Hey Jessica! I’m so happy you have been loving this recipe! As for serving size, if you divided the soup into 8 separate even servings that would be your serving size. I’m sorry I don’t have a cup measurement of it! Thanks! 🙂

      Reply
  4. Becky says:

    5 stars
    I used only 1 cup cream!!!
    I used organic chicken breasts, and also some add’l frozen roasted corn from T Joe’s.
    I used more paprika, Chile powder, and I added red pepper flakes, (but not in your bowl.). I cut up a bit of red and green peppers, but should have added more.
    Enjoy. I think you can freeze left overs.

    Reply
    1. Chelsea Lords says:

      So happy you enjoyed! Thanks for sharing! 🙂

      Reply
  5. Lori Keene says:

    5 stars
    Loved it i ommited the chicken and added bacon and sauted onion n garlic ,
    So yummy.

    Reply
    1. Chelsea Lords says:

      Delicious! I’m so glad you enjoyed! 🙂

      Reply
  6. Nicole says:

    5 stars
    Excellent recipe! Added one chopped jalapeño and a half cup of chopped onion! Delicious!

    Reply
    1. Chelsea Lords says:

      Yum! So glad you enjoyed! 🙂

      Reply
  7. Coleen M says:

    5 stars
    I have made your chowder many times over the past year. This chowder is outstanding!!
    It has become one of my top 10 recipes to make. I always receive rave reviews from my receivers:) Thank you!

    Reply
    1. Chelsea Lords says:

      I am thrilled to hear this! Thanks Coleen! 🙂

      Reply
  8. Annelise says:

    5 stars
    We loved this recipe. Just delicious. I did use beef broth and used almost 4 cups. Super yummy.

    Reply
    1. Chelsea Lords says:

      So glad you enjoyed! Thanks! 🙂

      Reply
  9. Samantha says:

    How do I go about making this in an Instant Pot?

    Reply
    1. Emily Bentz says:

      trying it but keeps coming up with a “burn” alarm, added additional broth – 1 cup still same “burn” alarm, using rotisserie chicken 8(, may end up just doing a sauté setting and watching it closely till all blended and cooked down a bit

      Reply
  10. Jackie says:

    Delicious!

    Reply
    1. Chelsea Lords says:

      Thanks Jackie! 🙂

      Reply