Tender chicken, potatoes, corn and more are all inside this delicious Crock Pot Chicken Corn Chowder. It makes for one comforting meal on a cold fall night!
I couldn’t wait any longer for the temps to fall to make this incredible Chicken Corn Chowder! It’s one of those soups that screams comfort food on a cold fall or winter day. Chicken, potatoes, corn and more are packed inside this amazing chowder making it one amazing meal.
I have been making this for over 10 years. I got the original recipe from an old co-worker at Rococo’s steakhouse where I worked many moons ago. 🙂 Ryan was his name and he cooked this soup all the time during the lunch rush. He went on to make a cookbook with all his amazing soup recipes. This one is by far my favorite. It is so simple yet so flavorful.
I changed the original recipe a bit by cutting way down on the butter and cream. I also made it specifically for the slow cooker, so it could do the cooking for me while I go about my day. 
This recipe is a keeper, my friends. I hope you give it a try very soon. You won’t regret eating a bowl of this wonderful chowder!
Chicken Corn Chowder
Ingredients
- 1/4 cup butter
- 5 pounds Russet potatoes
- 3 large boneless, skinless chicken breasts cut in 1-inch pieces
- 1/2 Tablespoon black pepper
- 4 cups chicken broth
- 2 bags (10 ounces, each) frozen corn (OR canned corn, drained)
- 2 Tablespoons cornstarch + 2 Tablespoons water
- 1 ½ pints heavy whipping cream
- 5 slices bacon cooked then chopped
- 2 cups shredded cheddar cheese
- 1 bunch green onions sliced
Instructions
- Cube butter then place in the bottom of a large (I use a 7 quart) greased crock pot. Wash and peel potatoes, then cube. Place potatoes and chicken pieces over butter. Season with black pepper. Pour in chicken broth and corn.
- Cover with lid and cook on low heat for 6 hours OR on high heat 4 hours.
- After time is up mix together cornstarch and water to create a slurry.Pour into crock pot. Then pour in the heavy whipping cream. Gently stir to combine everything. Cover with lid again and cook another 30 minutes or until chowder has thickened.Serve warm in individual bowls and garnish with bacon, cheese and green onion. Enjoy!
Notes
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Looks delicious! One question, why does the chicken have to be cooked first? High 4 hours/Low for 6 or 7 hours is long enough to cook chicken in my crockpot. Or would the chicken not cook the same since it would be in so much liquid?
I’m just weird when it comes to raw chicken, that’s why I prefer cooked to go in with it. You can always add raw chicken in with it, it will cook just fine . 🙂
I’m confused by this comment. I don’t see in the recipe where it says to cook the chicken first. Was this an update?
I used to cook the chicken first, but I don’t anymore. I just cook it in the crock pot with the potatoes now. I updated the recipe in 2018. Sorry for the confusion. I hope you enjoy it!
Onto the menu it goes!
This sounds relish! I can’t wait to make it, but five pounds of potatoes sounds like a lot. Is it suppose to be 5 potatoes?
Yep, use a five pound bag. It makes a lot and serves about 10 to 12 🙂 Great for leftovers!
We made it today but it will not thicken up. Any suggestions?
You could double the amount of cornstarch if you’d like it thicker. And it takes a little time to thicken. Give it an extra 15 or 20 minutes
I used an immerSion blender to blend some of the potatoes with the broth. It thickened nicely and I ended up using lesS cream.
How much does this recipe make? I need to feed 12 people. Thanks
Very delicious, however the corn starch and water didn’t do a whole lot to thicken it up. I had to add about a cup of all purpose flour to help thicken it. I will definitely be making this again!
I want to make this, but im only feeding 2 and would be fine with a little leftover. Would cutting the ingredients in half still do alright??
This is amazing. We used perdue shortcuts honey chicken to save time and it worked great. Thank you so much for this recipe it is a keeper for sure.
Do you think this would be ok to freeze?
Would frozen cubed hash browns work instead of cubing 5 lbs of potatoes? Just trying to see what shortcuts I can make 🙂
I think it could work, BUT I have never tried it so I can’t fully say. If you do try it please let me know how it turns out! 🙂
Delicious!!! I did add some cajun seasoning to spice it up a bit. My husband and son loved it. I will be making it again but think I will only make half. It filled my crockpot
Poor time management on my part caused me to put this on top of the stove instead of in a crockpot. I followed the recipe except it took only two and a half hours cooking time. The soup is amazing! I’m taking it to a potluck this evening and I can’t wait to share it. Thank for this great recipe.
Does canned sweet corn work instead of frozen corn?
Yes definitely! Just drain first.
This is truly an amazing combination. I love every ingredient you use. It’s a dream pot!
– Natalie
How much cornstarch and water do I mix to make it thick?
I’m not seeing where it says to add the corn? Im confused.
You do it in the first step when you add the potatoes and broth 🙂
I see it makes 10 servings but what is the serving size? 1 cup? Thanks!
Yes each serving is a little over one cup 🙂
Can i add a can of black beans to this soup? Drained and rInsed. Would it be ok flavor wise?
I think you could add black beans to this with delicious results. I would definitely drain and rinse them well first 🙂
I USE INSTANT MASHED POTATOES TO THICKEN IT UP QUICKLY AND BECAUSE i GET FRUSTRATED WAITING FOR CORNSTARCH TO THICKEN TO THE CORRECT CONSISTENCY.
When do You add the corn? IF read it 3 times and don’t see that.
It’s in the first section at the end of it. You add the corn with the chicken broth. 🙂 I hope you enjoy the recipe -Holly
Does it use 1 and ½ pint or just a ½ pint?
Use one and a half pints 🙂
I made this several times for work. I want to try and see if a rotisserie chicken would work.