Creamy Chicken and Corn Chowder Recipe

If you’re craving a bowlful of cozy comfort, look no further than this Creamy Corn & Chicken Chowder! Loaded with sweet corn, tender chicken, hearty potatoes and a swirl of velvety cream, this slow cooker favorite wraps you up like a warm hug on a chilly night. Each spoonful is a satisfying blend of rustic veggies, golden chicken and gentle heat—pure joy from crockpot to table.

Ingredients You’ll Need

You won’t believe how simple this ingredient list is—everything is easy to find and each item truly shines in the finished chowder. From the sweet pop of fresh corn to the creamy chicken and colorful veggies, every component adds something special to the bowl.

• Olive oil: Adds richness and helps all those beautiful veggies soften and develop flavor as they sauté.
• Onion, carrot & celery: This classic trio forms your flavor base—sautéing until soft makes a huge difference!
• Garlic & jalapeño: Garlic for aromatic depth; jalapeño for a subtle, gentle kick (de-seed if you like).
• Potatoes: Use waxy varieties like Yukon Gold; they hold their shape and create that starchy creaminess you crave in chowder.
• Fresh corn (or frozen): Sweetness and crunch! Fresh cut off the cob is a treat, but frozen works brilliantly too.
• Chicken stock: The savory foundation that makes each spoonful so warming.
• Boneless skinless chicken thighs: The best for melt-in-your-mouth, flavorful meat that shreds beautifully.
• Zucchini/courgette: Grated and squeezed—this “secret ingredient” melts away, adding green goodness and extra body.
• Heavy/double cream: The final touch for luscious texture and pure comfort (add more or less to taste!).
• Sea salt & black pepper: Seasoning is key; don’t skip tasting as you go!

Variations

The best part about Creamy Corn & Chicken Chowder? You can customize it any way you want! Whether you need to swap out ingredients for dietary needs or just want to change things up, there’s plenty of room for creativity here.

• Make it vegetarian: Swap chicken for canned white beans or chickpeas, and use veggie stock for a plant-based chowder.
• Spice it up: Leave some jalapeño seeds in, add a pinch of chili flakes, or swirl in a chipotle pepper for extra warmth.
• Add smoky bacon: Fry up a couple strips of bacon at the start; sprinkle them in for bonus smoky goodness.
• Go extra creamy: Stir in a scoop of cream cheese or even a splash of coconut milk for a different flavor profile.
• Use chicken breast: Prefer leaner meat? Chicken breast works too—just reduce the cook time slightly so it stays juicy.

How to Make Creamy Corn & Chicken Chowder

Step 1: Sauté the Aromatics

Start by heating a spoonful of olive oil in a large skillet over medium-high heat. Add in your diced onion, carrot, celery, garlic, jalapeño, and a pinch of salt. Sauté, stirring often, until the veggies are softened and smell absolutely amazing—about 5-7 minutes.

Step 2: Brown the Chicken Thighs

Season your chicken thighs with sea salt and pepper, then sear them in the same skillet until both sides turn golden brown. Browning isn’t about cooking the chicken through—it’s about boosting flavor! Set those gorgeous thighs aside for now.

Step 3: Fill the Slow Cooker

Add the potatoes, corn, and chicken stock to your slow cooker. Tip in your sautéed veggies and nestle in those browned chicken thighs. Give everything a gentle stir, then set the crockpot to low for 6–7 hours (or high for 3–4 hours) and let the magic happen.

Step 4: Shred the Chicken & Blend the Base

Once the chicken and veggies are meltingly tender, lift out the chicken and shred it with two forks. Carefully blend about 4 cups of the chowder (including both broth and veg) until smooth—this is the secret to that rich, creamy texture. Pour it back into the pot and stir to combine.

Step 5: Add Chicken, Zucchini & Cream

Return all the shredded chicken to the slow cooker. Mix in the squeezed, grated zucchini and stir everything well. Swirl in the double/heavy cream, let simmer on high for 10 minutes, and taste. Adjust the seasoning until every spoonful makes you smile.

How to Serve Creamy Corn & Chicken Chowder

Garnishes

Top each bowl with a generous shower of fresh herbs—think chopped chives, parsley, or cilantro. Add a swirl of extra cream for a fancy touch, some sliced jalapeño for a little sparkle, or a handful of crispy fried onions for crunch!

Side Dishes

This hearty Creamy Corn & Chicken Chowder is wonderful all on its own, but it pairs perfectly with warm, crusty bread or buttery corn muffins. For extra veggies, try a simple green salad or some roasted asparagus alongside.

Creative Ways to Present

For a show-stopping presentation, serve your chowder in hollowed-out crusty bread bowls or rustic stoneware mugs. For parties, offer a DIY toppings bar with crispy bacon, cheese, herbs, and extra jalapeños to let everyone build their dream bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Corn & Chicken Chowder keeps beautifully in the fridge. Store it in an airtight container for up to 3 days; the flavors deepen overnight, making it even more irresistible the next day!

Freezing

Chowder can be frozen, though the cream may sometimes separate when thawed. For best results, freeze before adding cream, then reheat and finish with a splash of fresh cream before serving for that luscious texture.

Reheating

Warm your chowder gently on the stovetop or in the microwave, stirring often. Add a little extra stock or cream if needed to loosen—it should be piping hot and silky-smooth. Avoid boiling, which can dull the flavor or make the cream grainy.

FAQs

Final Thoughts

I hope this Creamy Corn & Chicken Chowder brings as much warmth and cheer to your kitchen as it does in mine. It’s the kind of bowl you’ll want to settle in with all year long—so gather your loved ones, grab your biggest spoons, and dive in. Happy cooking!

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