Slow Cooker Creamy Chicken and Corn Soup Recipe
This delicious slow cooker creamy chicken and corn soup recipe is the perfect blend of comforting chicken soup and creamy corn chowder. Chicken and corn soup is a hearty dinner option with plenty of leftovers for the week. The best part, the slow cooker does most of the work for you!
The chill of autumn has arrived in New England. It seems like all at once the air shifts from the warm, humid days of summer to the cool, brisk days of fall. I am always amazed at how this happens almost over night.
One of my favorite ways to warm up the family on these chilly autumn days (besides a blazing fire in the wood stove) is by serving a comforting meal like this delicious, chicken soup recipe for lunch or for dinner.
There is something about a warm bowl of soup, stew, or chowder that not only warms the belly but the soul too. This slow cooker recipe will do just that.
Slow cooker chicken and corn soup is creamy and delicious, packed with tender chunks of white meat chicken and loaded with vegetables. The perfect way to fill hungry bellies on a cool autumn day.
As this crockpot chicken corn chowder slowly cooks on the counter, your home will be filled with the most delicious aromas.
When hubby comes through the door and says, “What is that amazing smell?”, you know you have a wonderful recipe, right?!
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What You’ll Love About This Chicken Corn Soup Recipe
If you’re a fan of comfort food that’s both delicious and easy to prepare, then look no further than this slow cooker creamy chicken and corn soup recipe.
The convenience of the crock pot, the richness of the flavors, and the nostalgia inducing aroma will remind you that the best meals are those that not only satisfy your taste buds but also the memories created around the table.
What you’ll love about this crockpot soup recipe:
Ingredients for Slow Cooker Chicken Corn Chowder
- 1 lb. Boneless Chicken Breasts
- 3 Whole Carrots, peeled & diced
- 1 Whole Leek, sliced
- 1 Clove of Garlic minced
- 3 Whole Potatoes, diced (I used gold but brown or red potatoes would work too.)
- 1 can Chopped Green Chiles
- 2 cans Creamed Corn
- 4 cups Chicken Bone Broth or Chicken Stock
- 2 Whole Bay Leaves
- Handful Fresh Parsley, chopped
- Handful Fresh Chives, chopped
- Dash Kosher Salt
- 1 tsp. Black Pepper
- 3 Strips Cooked Bacon
- 2 cups Half & Half (Heavy cream or whole milk can be used instead.)
TOOLS YOU’LL NEED
How to Make Easy Slow Cooker Chicken & Corn Soup
You’re going to be amazed at how easy this soup is to make with minimal effort!
After dicing and slicing the vegetables, everything is added to the slow cooker, which does most of the cooking for you.
Step 1: Grab Your Slow Cooker
To start, you will need a 6 quart slow cooker. This is a similar slow cooker to the one that I used for this soup recipe.
Step 2: Add the Ingredients to the Slow Cooker
Add the chicken breasts to the bottom of the slow cooker.
Then add peeled & diced carrots, thinly sliced leeks, yellow waxy potatoes cut into about 1″ sized pieces (I left the skin on), and the minced garlic.
Drain the can of green chiles, and add the drained chiles to the slow cooker along with the 2 cans of creamed corn.
Pour the chicken broth into the slow cooker and add in the bay leaves.
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Step 3: Slow Cook the Soup
Cover the slow cooker and cook the soup on low for 5-6 hours (until the chicken is fully cooked).
Step 4: Shred the Chicken
Once the chicken is cooked, shred the chicken with two forks (either in the soup or remove to shred and add the shredded chicken back to slower cooker).
Step 5: Finishing the Soup
Add the half & half, cooked bacon, parsley, chives, and salt & pepper (to taste) to the soup.
Cook on low for another 20 minutes.
Serve hot and enjoy!
Tips & Tricks
- Use boneless, skinless chicken breasts or boneless skinless chicken thighs for tenderness and ease of shredding.
- Fresh or frozen corn both work well in this recipe. If using fresh corn, scrape the corn kernels off the cob for the best flavor. If using frozen, avoid thawing beforehand.
- Adjust the ratio of heavy cream and milk according to your preference. For a richer soup, increase the cream; for a lighter version, reduce it.
- Use two forks to easily shred the cooked chicken. It should be tender enough to break apart easily.
- If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over low heat to avoid curdling the cream.
- This soup can be frozen, but be aware that the texture of the dairy-based soup might change slightly upon thawing and reheating.
Garnishes for Chicken & Corn Soup
I like to sprinkle a little chopped smoky bacon for crunch, chopped chives (or green onions) for freshness, and cracked black pepper for seasoning to the top of this hearty soup.
This also adds a little pop of color to the creamy, white color of the soup.
My family also likes to add shredded cheddar cheese and a few oyster crackers to their soups as well.
What to Serve With Your Creamy Chicken Corn Chowder
This creamy soup is hearty enough to be served on its own!
However, crusty bread or cornbread muffins are always great accompaniment with any soup. It’s perfect for soaking up those last few bites of homemade broth so every drop of soup is eaten!
Here are a couple of side dishes you could serve alongside this chicken & corn soup to make a great meal.
- Grilled Cheese Sandwiches: Soup and grilled cheese is a classic combination.
- Side Salad: A light side salad provides a refreshing contrast to the richness of the soup. Choose a simple garden salad with mixed greens, cherry tomatoes, cucumbers, and a tangy vinaigrette.
- Cheese & Crackers: Create a cheese and cracker platter with an assortment of cheeses, such as cheddar, brie, and gouda, paired with whole grain or artisanal crackers.
- Cornbread Muffins: Cornbread muffins are a classic choice to accompany creamy soups. The slightly sweet and crumbly texture of cornbread complements the richness of the soup perfectly.
- Paninis: A versatile option that can be customized to complement the flavors of the soup.
- Or…how about serving your soup in a bread bowl?! So yummy!
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Slow Cooker Chicken Corn Soup
Equipment
- 6 quart Slow Cooker
Ingredients
- 1 lb Chicken Breasts boneless
- 3 strips Bacon cooked crispy
- 2 whole Bay Leaves
- 3 whole Carrots peeled & diced
- 1 clove Garlic grated
- 3 whole Medium Yukon Gold Potatoes diced
- 1 whole Leek sliced
- Handful of Chives chopped
- Handful of Parsley chopped
- 2 cans Creamed Corn
- 1 can Green Chiles diced
- 4 cups Chicken Bone Broth
- Dash Kosher Salt
- 1 tsp Black Pepper
- 2 cups Half & Half
Garnish
- Chopped Bacon
- Chopped Chives
- Cracked Black Pepper
Instructions
- Add the chicken breasts to the bottom of the slow cooker. Then add peeled & diced carrots, thinly sliced leeks, potatoes cut into about 1" sized pieces (I left the skin on), and the minced garlic.
- Drain the can of green chiles, and add the drained chiles to the slow cooker along with the 2 cans of creamed corn.
- Pour the chicken broth into the slow cooker. Throw in the bay leaves, then cover the slow cooker and cook on low for 5-6 hours (until the chicken is fully cooked).
- Once the chicken is cooked, shred the chicken with two forks (either in the soup or remove to shred and add back to slower cooker).
- Add the half & half, cooked bacon, parsley, chives, and salt & pepper (to taste) to the soup. Cook on low for another 20 minutes.
- Serve hot.
Notes
- Use boneless, skinless chicken breasts or thighs for tenderness and ease of shredding.
- Fresh or frozen corn both work well in this recipe. If using fresh corn, scrape the kernels off the cob for the best flavor. If using frozen, avoid thawing beforehand.
- Adjust the ratio of heavy cream and milk according to your preference. For a richer soup, increase the cream; for a lighter version, reduce it.
- Use two forks to easily shred the cooked chicken. It should be tender enough to break apart easily.
- If you have leftovers, store the soup in an airtight container in the refrigerator. When reheating, do so gently over low heat to avoid curdling the cream.
- This soup can be frozen, but be aware that the texture of the dairy-based soup might change slightly upon thawing and reheating.
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Thank you Jen! It is so good, we gobbled it up for dinner last night!
Umm….yes please. Soup is my love language during the chilly fall and winter months and this looks amazing. Can’t wait to try it!