Crockpot Chicken and Corn Chowder (Slow Cooker) – The Schmidty Wife: Slow Cooker Chicken and Corn Chowder Recipe

The Story Behind the Soup

This chowder reminds me of my friend Marie. She had five kids running around. Dinner time was always crazy. She taught me this recipe. It was her secret for a calm evening. I still laugh at that.

She would chop everything in the morning. Then she just turned on the pot. The house would smell amazing all day. Her secret was the chicken thighs. They stay so tender and juicy. That matters because no one likes dry chicken in their soup.

Why This Recipe Works

Let’s talk about those chicken thighs. They have more flavor than breasts. They cook for hours without getting tough. This is the heart of the chowder.

The frozen corn is a smart trick too. You don’t need to thaw it. Just toss it in right from the freezer. It sweetens the whole pot. What’s your favorite “dump and go” crockpot ingredient? Mine will always be frozen corn.

A Little Kick of Flavor

Now, about that jalapeño and red pepper flake. Do not be scared. They do not make the soup super spicy. They just give it a warm, happy feeling in your belly. It is a gentle nudge, not a shout.

You can leave the seeds out of the jalapeño if you like. That is where most of the heat lives. Fun fact: The red bell pepper adds sweetness, not heat. It is actually a zero on the spicy scale!

The Best Part of the Day

My favorite moment is near dinner time. You lift the lid after all those hours. The smell fills your whole kitchen. It smells like comfort and care. Doesn’t that smell amazing?

That is when you add the cream. It makes everything rich and cozy. Stir it in and let it get warm. This step matters. It turns a good soup into a great chowder. Do you prefer your soups creamy or brothy? I am a creamy soup fan, myself.

Making It Your Own

This soup is like a friendly suggestion. You can change it. No celery? Use a carrot. Want it thicker? Mash a few potatoes against the pot’s side. Cooking should be fun, not strict.

The best meals are shared. I love mine with a thick slice of buttered bread. It is perfect for dipping. What will you serve with yours? Tell me your favorite soup sidekick. I would love to know.

Ingredients:

Ingredient	Amount	Notes
Boneless skinless chicken thighs	2 pounds
Gold potatoes	2 medium
Sweet onion	1
Red bell pepper	1
Celery ribs	2
Jalapeño	1	Seeds removed for less heat
Frozen corn kernels	20 ounces
Garlic	5 cloves, minced
Kosher salt	1 teaspoon
Dried thyme	1 teaspoon
Dried rosemary	1/2 teaspoon
Crushed red pepper flakes	1/2 teaspoon
Chicken broth	3 cups
Heavy cream	1 cup	Add at the end of cooking

My Cozy Crockpot Chicken & Corn Chowder

Hello, my dear! Come sit. I want to tell you about my favorite chowder. It’s like a warm hug from your slow cooker. I first made this on a busy autumn day. The house smelled so good by dinner. Doesn’t that smell amazing? It’s simple, hearty, and feeds a crowd. Let’s make it together.

Step 1: Grab your vegetables. Dice the potatoes, onion, bell pepper, and celery. Mince the garlic. For the jalapeño, remove the seeds if you don’t want it too spicy. (My hard-learned tip: wear gloves for the jalapeño! I learned that the hard way). Just toss it all into the crockpot.

Step 2: Add your chicken thighs right on top. No need to cook them first! Isn’t that easy? Pour in the frozen corn, all the dried herbs, and the chicken broth. Give it one good stir. I still laugh at how simple this is. The slow cooker does all the real work.

Step 3: Put the lid on. Cook it on low all day or high for a faster meal. You’ll know it’s ready when the chicken falls apart. The smell will drive you crazy! What’s your favorite slow cooker smell? Share below! Carefully take the chicken out to shred it.

Step 4: Use two forks to pull the chicken apart. It should be very tender. Return all that juicy chicken to the pot. Now, pour in the heavy cream. Stir it gently. Let it warm up for a few more minutes. Then, it’s time to eat!

Cook Time: 6-7 hours low or 3 hours high
Total Time: About 3 hours 20 minutes (high) or 7 hours 20 minutes (low)
Yield: 8 generous bowls
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change with you! Here are some fun ideas. Smoky Swap: Use smoked paprika instead of red pepper flakes. It tastes like a campfire. Summer Garden: Use fresh corn cut right off the cob. So sweet! Potato Swap: Try sweet potatoes instead of gold ones. It adds a lovely color. Which one would you try first? Comment below!

How to Serve Your Masterpiece

Ladle that steaming chowder into big bowls. I always serve it with thick, crusty bread for dipping. A simple green salad on the side is perfect, too. For a drink, a cold glass of apple cider is wonderful. Grown-ups might like a crisp white wine. Which would you choose tonight? Now, dig in and enjoy every bite.

Keeping Your Chowder Cozy for Later

This chowder is a friend to your freezer. Let it cool completely first. Then, pop it in airtight containers. It keeps for three months. Thaw it overnight in your fridge.

Reheating is simple. Warm it gently on the stove. Add a splash of broth or cream. This stops it from getting too thick. I once reheated it too fast. It separated a little. A slow stir fixed it right up.

Batch cooking this soup saves busy days. Double the recipe easily. Your future self will thank you. Having a homemade meal ready matters. It brings comfort on a tough day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Chowder Hiccups

Is your soup too thin? Let it cook uncovered for 30 minutes. The extra liquid will steam away. Is it not thick enough for you? Mash a few potato pieces against the pot. This makes it creamy.

Worried about the spice? Remove the jalapeño seeds first. That’s where most heat lives. I remember when my grandson added a whole jalapeño. His eyes got very wide! Start with a little red pepper flake. You can always add more later.

Getting the flavor right matters. It makes you proud of your cooking. Fixing small problems builds your confidence. You learn by doing. Which of these problems have you run into before?

Your Chowder Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your broth label to be sure.

Q: Can I make it ahead? A: Absolutely. Follow the storage tips above. Add the cream when you reheat it.

Q: What if I don’t have heavy cream? A: Half-and-half works well. Whole milk will make a lighter soup.

Q: Can I double the recipe? A: Yes, if your crockpot is big enough. Cooking times stay the same.

Q: Any optional tips? A: A squeeze of fresh lime at the end is lovely. Fun fact: A bit of acid makes all the other flavors pop! Which tip will you try first?

From My Kitchen to Yours

I hope this chowder warms your home. It is a hug in a bowl. Cooking should be simple and joyful. I love seeing your kitchen creations.

Please share your story with me. Did your family love it? Have you tried this recipe? Tag us on Pinterest! I would love to see your photos. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.