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Chicken Corn Chowder Recipe

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3.9 from 11 reviews

This hearty Chicken Corn Chowder is a creamy, comforting slow-cooked soup featuring tender shredded chicken, sweet corn, black beans, and a medley of spices. Perfect for cozy meals, it combines the richness of sharp cheddar cheese and half-and-half with the smoky heat of green chiles and chili powder, all slow-cooked to develop deep flavors. Ideal for family dinners, this chowder offers a satisfying balance of protein, veggies, and comforting creaminess.

Ingredients

Soup Base

  • Cooking spray
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 2 teaspoons minced garlic
  • 2 (14.75-ounce) cans cream style sweet corn
  • 1 1/2 cups frozen corn (preferably 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

Dairy

  • 2 cups shredded sharp Cheddar cheese
  • 2 cups half-and-half (or heavy cream)

Toppings

  • Toppings as desired (such as sour cream, chopped green onions, cilantro, or tortilla strips)

Instructions

  1. Prepare the Slow Cooker: Spray a 6-quart Crock-Pot with cooking spray to prevent sticking. If using chicken breasts instead of thighs, cut each breast into 2–3 pieces to facilitate even cooking.
  2. Add Ingredients to Crock-Pot: Place the chicken thighs with fat intact into the slow cooker. Add minced garlic, both cans of cream style sweet corn, frozen corn, black beans, green chiles with their juice, chili powder, paprika, cumin, salt, pepper, and chicken stock. Stir gently to combine all ingredients.
  3. Cook the Soup: Cover the Crock-Pot and cook on high for 3–5 hours or low for 4–6 hours, until the chicken is fully cooked and shreds easily.
  4. Shred the Chicken: Remove the cooked chicken pieces from the crock pot and shred them thoroughly with two forks.
  5. Add Cheese and Cream: Gradually incorporate the shredded sharp Cheddar cheese into the soup base, stirring gently until the cheese is completely melted. Then stir in the half-and-half or heavy cream until smoothly blended.
  6. Reintroduce Chicken: Return the shredded chicken to the Crock-Pot and stir to combine. Taste the chowder and adjust the seasoning with additional salt and pepper as needed.
  7. Serve: Ladle the hot chowder into bowls and garnish with your favorite toppings such as sour cream, chopped green onions, cilantro, or crispy tortilla strips. Serve warm and enjoy!

Notes

  • Using thighs with fat on enhances flavor and keeps the chicken tender during slow cooking.
  • Replacing half-and-half with heavy cream will make the chowder richer and creamier.
  • Toppings such as sour cream, green onions, cilantro, or tortilla strips provide added texture and flavor contrasts.

Find it online: https://glowcooks.com/chicken-corn-chowder-recipe/