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.
I just made this on a cold December Sunday and I was a hit with everyone. I had several requests to make it again soon.
Yay! I’m so thrilled this chicken corn chowder recipe was a hit! Thanks so much Ryan!