Crockpot Corn Chowder

Crockpot CORN CHOWDER LIGHTENED UP AND SO EASY!

This Crockpot Corn Chowder is about to become a new easy family favorite! It’s comforting and hearty, loaded with everything delicious: chicken, potatoes, corn, carrots, broccoli, cheese and BACON! This potato corn chowder recipe is kicked up a notch with a kiss of ranch seasoning so its extra flavorful and zippy – and made extra easy in the slow cooker without a roux or butter! You can never go wrong at dinner time with this easy, family friendly, satisfying Crockpot Corn Chowder!

 

Crockpot chiicken Corn Chowder

I looove creamy, comforting soups from my Slow Cooker Potato Soup, New England Clam Chowder,  Chicken Gnocchi Soup, Broccoli Cheese Soup, Crock Pot Creamy White Chicken Chili and now I’m excited to add this Chicken Corn Chowder to the mix!

As I mentioned back in my 4th post ever, my, beloved Skinny Cheesy Bacon Ranch Chicken Pasta (a MUST!), I grew up on baked potatoes piled high with cheese, broccoli, and drizzled with ranch and sprinkled with bacon.  The ultimate stuffed potato.  My ultimate comfort food.

The only way the ultimate stuffed potato could become more comforting is to deconstruct it into a ranch infused creamy, cheesy crockpot corn chowder packed with chicken, tender potatoes, broccoli, carrots and corn!

Every bite a savory symphony of complex textures and layered flavors of garlic, onion and classic ranch blend of parsley, dill and chives (with the help of an easy ranch seasoning packet) that leaves you closing your eyes to ponder the deliciousness of it all and craving this creamy Crockpot Corn Chowder until the very last drop…and beyond.

And don’t worry, you can lick your bowl – and the slow cooker clean – because this Potato Corn Chowder has ZERO butter! That’s the beauty of the slow cooker – and this chowder!

What Chicken is Best for crockpot chicken corn chowder?

You can use either chicken breasts, bone-in chicken thighs or rotisserie chicken for this Crockpot Corn Chowder:

• Chicken Breasts: I like to use chicken breasts because they are leaner and emerge wonderfully juicy in the slow cooker – and I always have them on hand!
• Chicken Thighs: I also love chicken thighs because they are inherently juicier dark meat. If you use chicken thighs, make sure they are bone-in or else they will overcook.
• Rotisserie Chicken: You can also use shredded rotisserie chicken. You will will need about about 2 ½ cups – but you can always add more or less to taste.  Add the chicken to the chicken corn chowder after step 4, just so it can heat through.
• Leftover Chicken: This Chicken Corn Chowder is a great use for leftover chicken – you could even use ham, but then it wouldn’t be “chicken” corn chowder :).

WHAT KIND OF POTATOES SHOULD I USE for potato corn chowder?

Whenever I make a soup in the slow cooker, I like to use waxy potatoes such as red potatoes or Yukon gold potatoes. Waxy potatoes don’t allow liquid to penetrate because they are “waxy” and therefore retain their shape and are hard to overcook.

This doesn’t mean waxy potatoes aren’t melt-in-your-mouth or flavorful! They taste soft, butter and tender without ever tasting mealy.

Can I use Russet Potatoes?

If you need to make this Crockpot Corn Chowder ASAP (I get you!), then you may use Russet potatoes. They boast a soft, creamy, melt-in-your-mouth texture, taste the most “potato-y” and practically fall apart in your mouth.  The tricky thing about Russet potatoes is you don’t want them to actually fall apart, so you have to take care not to overcook them.

What corn is Best for Crockpot Corn Chowder?

I prefer canned corn for this Crockpot Corn Chowder recipe because the texture holds up better. Here is a breakdown of your corn options:

• Canned Corn:  drain and rinse before adding to the chowder. Canned corn holds up well for the long cooking time.
• Fresh corn: you will need about 2 cups sweet corn.
• Frozen corn: I don’t recommend frozen corn because it doesn’t hold up as well and breaks down in the chowder. If you use frozen corn, then thaw it before adding to the soup otherwise it will add extra liquid which will make the chowder less creamy. Most importantly, add the corn towards the end of cooking so it has time to heat through but not break down.

WHAT SEASONINGS FOR crockpot corn CHOWDER?

Crockpot Potato Corn Chowder can be packed with all the goodies, but is only as delicious as the seasonings! For this Corn Chowder, I’ve seasoned it with ranch seasoning dressing mix, salt, pepper and red pepper flakes.

The ranch seasoning adds a tangy kick without being overpowering. If you want to skip the seasoning packet, it you can season your chowder with dried parsley, dried basil, dried basil, dried chives, salt, and pepper to taste.

is this crockpot corn chowder GLUTEN FREE?

No, this chicken corn chowder recipe contains flour. To make it gluten free, substitute with your favorite gluten free baking flour.  The remaining ingredients are gluten free including Hidden Valley Ranch Seasoning. If you use a different brand, make sure to check the label.

What CAN I PREPARE AHEAD OF TIME?

This Crockpot Corn Chowder is very simple but it does require some chopping. You can save time beforehand by chopping your onions, garlic, broccoli, carrots and potatoes. Store pre-cut in an airtight container in the refrigerator.

You can chop your potatoes ahead of time, but they will need to be stored submerged in a bowl of water in the refrigerator. Once potatoes are cut, starch is released which will cause them to brown, the cool water will prevent this discoloration.

How to Make Crockpot Corn Chowder

This comforting Crockpot Corn Chowder couldn’t get any easier.  Simply add your chicken, broccoli, potatoes, carrots, corn, onions and garlic to your slow cooker along with chicken stock and ranch seasoning mix and cook until chicken is tender enough to dice or shred.

Then add evaporated milk to your blender along with cream cheese and flour to create a no-cook AND no butter roux and add it to your soup the last 30 minutes to get creamy.

Finally, stir in your glorious cheese and bacon and be generous because this Potato Corn Chowder has ZERO butter!

And the ultimate bacon, broccoli cheese, ranch stuffed potato in soup form is born.  And I call it Crockpot Corn Chowder.  And I hope you call it amazingly delicious.  Amazingly delicious swimming with ranch creaminess, packed with vegetables and possibly the only respectable way to eat bacon – by the spoonful.

Crockpot Corn Chowder Cooking Tips

• Use waxy potatoes: Starchy potatoes will fall apart in the slow cooker.
• Use low sodium chicken broth: otherwise your corn chowder can be too salty!
• Use thick cut bacon: so it stand up in the chowder and doesn’t get lost.
• Use super soft cream cheese: or else it will not well and you’ll end up with lumps in your corn chicken chowder. To soften, cube the cream cheese and place it outside to soften or if you’re in a hurry, transfer to a microwave safe plate, and microwave at 15 second intervals until soft to the touch. If using the microwave, be careful you don’t scorch it!
• Consistency: You can make this corn chowder more or less “chunky” or more or less creamy. For a less chunky soup, simply add additional broth. See section on how to make it thicker.

HOW DO YOU THICKEN Chowder?

This Crockpot Corn Chowder should already be thick and creamy due to the flour, half and half and cream cheese, but if you would still like a thicker chowder, you can use any of these methods

• Cornstarch: Remove some broth from the chowder and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the beef stew.  Turn slow cooker to high until thickened, about 20-30 minutes, stirring occasionally.
• Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball.  You will want 2-4 tablespoons each, depending on how thick you want the chowder. Add it to the chowder, stir, and cook on high until thickened, about 20-30 minutes, stirring occasionally.
• Puree soup: Remove 1-2 cups of the chowder and puree it in your blender or food processor.  It will add body to the chicken corn chowder while preserving the flavor.
• Mash potatoes: Remove some of the potatoes, mash them and return them to the soup. Mashed potatoes are a natural thickener. Alternatively, you can microwave a few potatoes separately, mash them and add them to the chowder.

Crockpot cORN CHOWDER RECIPE VARIATIONS

This crockpot corn chowder recipe boasts the best creamy, comforting broth, which means it is a fabulous springboard to make it all your own with all sorts of add-ins or whatever you have on hand:

• Swap potatoes for rice:  Add 3/4 cup uncooked long-grain white rice the last hour of cooking on low.
• Swap potatoes for low carb cauliflower:    Use 2 ½ cups cauliflower chopped into bite size pieces.   Cauliflower doesn’t take long to cook, so and add halfway through cooking unless you want it super soft.
• Rotisserie chicken: Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat.  It also comes perfectly tender and ready to slurp up.  You will need about 2 ½ cups shredded rotisserie chicken.  Add the chicken to the corn chowder the last hour of cooking to warm through.
• Ham: Ham can be quite salty so reduce the salt in the recipe and add salt to taste.
• Italian sausage, ground beef, or ground turkey:  Brown before adding to the crockpot.
• Sausage. Brown kielbasa, Polish sausage or chicken sausage whole then slice or chop into bite size pieces before adding to the chowder.
• Veggies: Add your favorites such as mushrooms, squash, or green beans.
• Canned beans: cannellini beans add a slight sweetness, creaminess and meaty texture. 

HOW DO I STORE CROCKPOT CORN CHOWDER?

My favorite method to store Crockpot Corn Chowder is in the crockpot because then you don’t have to dirty any more dishes!

Once the chowder has cooled to room temperature, remove the pot from the slow cooker and put the whole insert (lid on) in the refrigerator.

You may also transfer your chowder to an airtight container or smaller airtight containers and store in the refrigerator.

HOW LONG IS Potato Corn CHOWDER GOOD FOR?

Crockpot Corn Chowder should be stored in an airtight container in your refrigerator.  When properly stored, it is good for 3-5 days.

HOW DO I REHEAT CROCKPOT CORN CHOWDER?

• Crockpot: To reheat your Crockpot Corn Chowder stored in the crockpot, place the ceramic insert back into the slow cooker. Heat on low for 1-2 hours.
• Stove: Alternatively, you can reheat large batches on the stove over medium low heat, stirring occasionally until the beef is heated through to 165 degrees F.
• Microwave: For smaller batches or individual servings, you can use the microwave.  Transfer chowder to a microwave-safe dish, cover with a microwave-safe lid or paper towel.  Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.

CAN I MAKE CORN CHOWDER AHEAD OF TIME?

Yes! The flavors of this Crockpot Potato Corn Chowder get better the next day so it makes amazing leftovers! The chowder will thicken in the refrigerator so you may need to add some half and half or milk before heating.

Can I freeze Potato CORN Chowder?

I do not recommend freezing Crockpot Corn Chowder because it has dairy in the form of half and half, cream cheese and cheddar cheese. When dairy is frozen, the fat separates creating a funny, unappetizing texture and it will often curdle.

In addition, potatoes do not freeze well. They break down and become an unpleasant, mealy texture. So, it is best to eat this Crockpot Corn Chowder within the first 5 days – or share it with a friend!

What to serve with chicken corn chowder

This crockpot corn chowder is a meal-in-one complete with protein, veggies and starch, so you can call dinner done or serve it with any of these additional sides.

• Bread:  Mopping up chicken corn chowder with bread is always a win!  Serve it with a big loaf of crusty bread, Moist Sweet Cornbread, softy and fluffy Dinner Rolls, Parmesan Breadsticks, Garlic Bread or Pesto Pull Apart Bread. 
• Salad:  This chicken corn chowder recipe pairs beautifully with a fresh, crunchy salad such as Strawberry Spinach Salad, Wedge Salad with Blue Cheese Ranch, Cucumber Tomato Salad, Apple Salad, Pear Salad, Roasted Butternut Squash Salad or Green Bean Salad.
• Fruit:  Bright, fresh fruit is always a welcome side to creamy soups.  Go as simple as grapes, melon, etc. or you’ll love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette Berry Salad in Honey Mascarpone, Tropical Fruit Salad,or Pina Colada Fruit Salad. 

Looking For more Crock Pot Soup Recipes?

• BBQ Chicken Chili (Slow Cooker or Stove Top)
• Slow Cooker  Salsa Verde Chicken Tortilla Soup
• Slow Cooker Beef Stew
• Slow Cooker Creamy Chicken and Wild Rice Soup
• Slow Cooker Chipotle Sweet Potato Soup
• Slow Cooker Thai Soup with Chicken and Wild Rice
• Slow Cooker Chicken Tortellini Soup

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Tools Used in This Recipe

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Crockpot Potato Corn Chowder

This Chicken Corn Chowder is about to become a new easy family favorite! It’s comforting and hearty, loaded with everything delicious: chicken, potatoes, corn, carrots, broccoli, cheese and BACON! This Creamy Chicken Corn Chowder is kicked up a notch with a kiss of ranch seasoning so its extra flavorful and zippy – and made extra easy in the slow cooker without a roux or butter! You can never go wrong at dinner time with this easy, family friendly, satisfying Chicken Corn Chowder!

Servings: 6 -8

Total Time: 6 hours hrs 10 minutes mins

Prep Time: 10 minutes mins

Cook Time: 6 hours hrs

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Ingredients

• 1 pound chicken breasts or bone-in chicken thighs
• 3 cups broccoli florets chopped
• 2 cups cubed Yukon or red potatoes (about ½ cubes”)
• 3 large carrots, sliced (about 2 cups+)
• 1 15 oz. can sweet corn rinsed and drained
• 15 oz. can can sweet creamed corn
• 1/2 onion chopped
• 4 garlic cloves minced
• 6 cups low sodium chicken stock
• 2 tablespoons dry ranch dressing seasoning mix
• 1 teaspoon salt
• 1/2 teaspoon pepper
• ¼ -1/2 teaspoon red pepper flakes (optional)

Add Later

• 1/3 cup flour
• 4 oz. cream cheese softened
• 1 12 oz. can evaporated milk
• 1-2 cups freshly grated sharp cheddar cheese
• 8 strips bacon cooked and crumbled

Garnish (optional)

• 2 green onions, chopped
• 4 strips bacon, cooked and crumbled
• shredded sharp cheddar cheese

Instructions

• Add chicken to the bottom of a lightly greased 6qt. slow cooker followed by add all of the ingredients up to the flour (do not add flour and ingredients after). Cover and cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred and potatoes and carrots are tender.
• Remove chicken and allow to rest 5 minutes before dicing or shredding.
• Meanwhile, add cream cheese, flour and half and half/milk to blender and liquefy until smooth. Stir cream cheese mixture into slow cooker and return diced/shredded chicken. Cover and cook on high for 30 minutes or until thickened.
• When ready to serve, stir in cheese, ½ cup at a time until melted. Stir in bacon. Taste and add additional salt, pepper, red pepper as desired.
• Garnish individual servings with green onions and additional bacon and cheese (optional).

Notes

*I prefer a little firmer broccoli so I leave my broccoli pieces a little larger then cut them into bite size pieces when the soup is done. 

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