Slow Cooker Chicken Corn Chowder Recipe

I love chowder so much, that's what I named my dog. True story–I own a giant, lazy bulldog named Chowder. There's just something warm and comforting about a big bowl of chowder to make any cold, rainy day feel just a bit brighter. This version is easy to make, and easy to customize. Want to make it spicy? Add some diced jalapeños. Want to make it vegetarian? Swap the chicken broth for veggie broth and leave out the chicken thighs. Any way you make it, it's just an easy way to serve a delicious dinner.

(Image: Jackie Dodd)

Things You'll Need

  • 1.5 lbs red potatoes, cut into bite-size pieces

  • 2 cups frozen corn kernels

  • ¼ cup all-purpose flour

  • 1 lb chicken thighs, cut into cubes

  • 1 teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon dried basil

  • 1 teaspoon dried thyme

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 8 cups chicken broth

  • 1 cup shredded Cheddar

  • ½ cup heavy cream

  • Chopped chives or green onions for garnish

(Image: Jackie Dodd)

Step 1: Vegetables + Flour

Add the potatoes and corn to the slow cooker, toss with flour until well coated.

(Image: Jackie Dodd)

Step 2: Chicken + Spices

Add the chicken, salt, pepper, basil, thyme, onion powder and garlic powder to the slow cooker.

(Image: Jackie Dodd)


Don't like thighs? Not a problem! Chicken breast will work just fine. Have pre-cooked chicken ready to go? Save it for the end and stir it in with the cream and cheese.

Step 3: Broth

Add the broth to the slow cooker.

(Image: Jackie Dodd)

Step 4: Cook

Cook on high for 4 hours, or low for 8 hours.

(Image: Jackie Dodd)

Step 5: Cream + Cheese

In the last ten minutes of cooking, stir in the cream and cheese.


Don't use pre-shredded! Added ingredients help to keep the shreds from sticking together and will also prevent them from melting well.

(Image: Jackie Dodd)

Step 6: Blend

Ladle out a few scoops of soup (try to get lots of potatoes in those scoops!) into a blender, blend on high until well blended. For a thicker soup, add more scoops. For a thinner soup, add fewer. Add the blended soup back into the pot and stir to combine.

(Image: Jackie Dodd)

Step 7: Serve!

Adjust the spices to taste (how much salt you'll need depends on what broth you use–they all have different salt levels). Ladle into bowls, garnish with chives and serve!

(Image: Jackie Dodd)