CHICKEN CORN CHOWDER LIGHTENED UP AND SO EASY!
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!
Slow Cooker Chicken 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 chicken 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 Chicken 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 Chicken Corn Chowder has ZERO butter! That’s the beauty of the slow cooker – and this chowder!
What Chicken is Best?
You can use either chicken breasts, bone-in chicken thighs or rotisserie chicken for this Chicken 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 1/2 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?
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 Chicken 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?
I prefer canned corn for this Chicken 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 CHOWDER?
A Chicken Corn Chowder can be packed with all the goodies, but is only as delicious as the seasonings! For this Chicken 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.
What CAN I PREPARE AHEAD OF TIME?
This Chicken 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 Chicken Corn Chowder
This comforting Chicken 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 milk or half and half (or even nonfat half and half or 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 Chicken Corn Chowder has NO butter!
And the ultimate bacon, broccoli cheese, ranch stuffed potato in soup form is born. And I call it Bacon Ranch Chicken 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.
HOW DO YOU THICKEN Chowder?
This Chicken 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.
What to Serve with Chowder?
This Chicken Corn Chowder is a meal-in-itself packed with protein and veggies! Still, I love serving it with big chunk of crusty bread, dinner rolls or breadsticks, along with big green salad,or wedge salad,and fruit salad.
HOW DO I STORE CHICKEN CHOWDER?
My favorite method to store Chicken 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 CHOWDER GOOD FOR?
Chicken 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 CHOWDER?
- Crockpot: To reheat your Chicken 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 CHOWDER AHEAD OF TIME?
Yes! The flavors of this Chicken 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 Chowder?
I do not recommend freezing Chicken 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 Chicken Corn Chowder within the first 5 days – or share it with a friend!
Slow Cooker Bacon Ranch Chicken Corn Chowder – every spoonful a hearty, savory, creamylicious mouthful to remember. The ultimate comfort food.
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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