Crockpot Corn Chowder


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!

a bowl of crockpot corn chowder pile with potatoes, corn and bacon


Crockpot chiicken Corn Chowder

I looove creamy, comforting soups from my Slow Cooker Potato Soup, New England Clam ChowderChicken 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!

top view of a wooden bowl of crockpot corn 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.


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.


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.

showing how to make crockpot corn chowder in the slow cooker by adding chicken, corn, carrots, potatoes, onions, broccoli to crockpot

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.


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.


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. 


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.


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


  • 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.


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.

side view of a wooden bowl with healthy chicken corn chowder

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Flavor packed, EASY creamy, cheesy comforting Slow Cooker Bacon Ranch Chicken Chowder is the ultimate comfort soup with NO butter or cream but SO much flavor!! #broccolicheesesoup #chowder #potatosoup

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 10 minutes
Prep Time: 10 minutes
Cook Time: 6 hours

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  • 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


  • 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).


*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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  1. Karen M says

    I made this today, and it was as good as the picture looks. I did not have the chili-pepper flakes so I used 1/2 tsp. of crushed red pepper. It was fantastic. Will make again.

    • Jen says

      YAY! I am so happy you loved it Karen! And my recipe should have said red pepper flakes instead of red chili flakes, so I am so happy you commented on that so I could fix it. Thanks for letting me know “it was as good as the pictures!”

  2. Randi says

    Awesome soup however I switched the milk for 2c reg almond milk, 4 oz of cc to 4oz of Greek yogurt, , added 1c purred cauliflower, and swapped reg bacon for turkey. For a lighter version with more protein

    • Jen says

      Great modifications Randi! So happy you enjoyed it!

  3. Michelle says

    Wowzers! I made this today and it is Fan. Tas. Tic. I loved all of the flavors going on. I did learn that I must not have the biggest Crock Pot on the market as I thought I did because I had to move this to a stock pot once I was adding the final ingredients. That being said, this will become a staple for us. Thank you again for sharing your wonderful recipes. Yet again, you have not let your biggest fan down.

    • Jen says

      YAY! This is definitely one of my favorite comfort foods so I am happy you loved it! I am glad you let me know about the crock pot size – I will double check my crock pot size and add it to the recipe – much appreciated! Thanks for your your continuous support and kind words!

  4. Keiko says

    Hi Jen again!
    I made this soup tonight, and it was delicious!! I forgot to put red pepper flakes, but it turned out perfect. Soooo good! I will definitely make it again as my whole family loved it! I am looking forward to making your Thai food recipes! Thai food is one of my favorite, too! By the way, can you see my e-mail as you see your blog? I hope you got my message. I hope to see you sometime soon!

    • Jen says

      Hi Keiko! So happy you loved this soup! It is one of my favorite comforting dishes – so perfect for Fall! I hope you enjoy my Thai dishes! I am posting a Panang Curry soon that I think you will love! Hugs!

  5. Kaylia says

    I made this today, it was so good!! My hubby loved it as well, this will definitely be made several more times!

    • Jen says

      Hi Kayia, I am so happy you both enjoyed this soup! I hope you find more recipes to enjoy here. Thank you!!!

  6. Abby says

    I halved this recipe and it was good! Even though I halved it, I did end up using the full two tablespoons of ranch seasoning because when I tasted it, it just seemed like it needed a little more flavor (my crockpot tends to suck the flavor out of things). My “go to” for freshly grated cheddar is to use a block of Cracker Barrel Extra Sharp Cheddar cheese. It is a total game changer. Thanks for shar

    • Jen says

      Cracker Barrel Extra Sharp Cheddar Cheese, mmmmmmmmmm! I am sure that took this soup to a whole new level! I’m so happy you enjoyed this soup and added more ranch to taste. Thanks so much Abby!

  7. Mollie says

    I’ve made this recipe twice. It’s really tasty! Thank you!!

    • Jen says

      You are so welcome! Thank you for taking the time to comment! I’m so happy you are enjoying it!

  8. Karyn says

    Oh Jen, you never let me down! I have literally never tried a recipe of yours that my family and I haven’t fully enjoyed. This chowder is going down as another fave! Flavors are awesome and it is a bowl of comfort! I appreciate how simple your recipes are yet they are always packed with flavor. Thanks for sharing all of your wonderful recipes and anyone who has mean comments for you didn’t follow your instructions correctly! Happy cooking

    • Jen says

      Thank you SO MUCH for your awesome, kind, encouraging comment Karyn, you made my day! I am thrilled and honored your family has loved all my recipes you’ve tried and that this chowder was no exception! I hope you continue to find many new family favorites!

  9. Jill Parker says

    This soup was so good! My ten year old son said I needed my own cooking show after making this for dinner. It reheated nicely and was easy to make in the crockpot – just two steps required. Thanks!

    • Jen says

      YAY! I’m thrilled this was “cooking show worthy!” – what a sweet son! Thanks so much Jill!

  10. Jill Parker says

    Getting ready to make this soup again…it may the best soup in my collection. My kids – 7 and 10 – absolutely loved it. Reheats well for our busy lifestyle!

    • Jen says

      Thanks so much for taking the time to comment Jill, I LOVE hearing this is a family favorite, thank you!