Slow Cooker Chicken Corn Chowder

chicken corn chowder in a bowl with a spoon and bread to the side

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5 from 7 votes

Slow Cooker Chicken Corn Chowder

This crockpot chicken corn chowder is the perfect late summer soup. It's easy to prep ahead and so delicious!

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: American

Servings:

Calories: 281kcal

Author: Sasha Hooper

Equipment

Ingredients

2 tablespoons olive oil
1 large onion, finely diced (1 ½ cups)
1 large carrot, finely diced (1 cup)
1 celery stick, finely diced (¾ cup)
3 cloves garlic, finely chopped
1 jalapeno, finely chopped
2 medium potatoes, such as maris piper or yukon gold, cut into ½ inch dice (3 cups)
3 ears of corn on the cob, kernels sliced off (3 cups, or use frozen corn instead)
3 cups chicken stock (750ml)
1 ½ pounds boneless skinless chicken thighs (650g)
1 courgette/zucchini, grated and squeezed (1 cup)
¼ cup double/heavy cream (60ml)
1 ½ teaspoons sea salt
½ teaspoon freshly ground black pepper

Instructions

In a large frying pan or skillet, heat 1 tablespoon of olive oil over medium high heat. Add the onion, carrot, celery, garlic, jalapeño and ¼ teaspoon of salt to the pan and sauté until softened, about 5-7 minutes. Transfer to the slow cooker pot.
2 tablespoons olive oil, 1 large onion, finely diced, 1 large carrot, finely diced, 1 celery stick, finely diced, 3 cloves garlic, finely chopped, 1 jalapeno, finely chopped
In the same skillet, season both sides of your chicken thighs with ½ teaspoon salt and some freshly ground pepper, then sauté them until golden on both sides. We aren’t aiming to cook the chicken through here, just build flavour.
1 ½ pounds boneless skinless chicken thighs, 1 ½ teaspoons sea salt, ½ teaspoon freshly ground black pepper
Place the potatoes, corn and chicken stock into the slow cooker or crockpot. Add the browned chicken thighs. Set the slow cooker to low for 6-7 hours or high for 3-4 hours.
2 medium potatoes, such as maris piper or yukon gold, cut into ½ inch dice, 3 ears of corn on the cob, kernels sliced off, 3 cups chicken stock
Once cooked, take the chicken out, shred it on a plate and leave to the side.
Blend 4 cups of the veggie chowder liquid mix left in the pan. Make sure to get an even mix of liquid and veg. Blend until smooth and creamy. Take care with this step as the liquid will be very hot! Pour the blended liquid back into the bowl of the slow cooker and stir to combine.
Add the blended soup back into the slow cooker and mix together. Add all your shredded chicken and squeezed out grated zucchini. Stir together with the cream if you want to add it in. Return the pot to the slow cooker on high heat for 10 minutes.
1 courgette/zucchini, grated and squeezed, ¼ cup double/heavy cream
Check the seasoning of the chowder and adjust if necessary.

Notes

If you're in a hurry, you can skip the step of sautéing the diced veggies and browning the chicken. The recipe will still work, but we highly recommend this step as it improves the flavour of the chowder.
Use defrosted frozen sweetcorn if you wish instead of fresh corn on the cob.
If you don't have or want to use a freestanding blender, you could try using a stick blender to roughly (but not completely) blend the soup at the end.
You can leave out the grated courgette/zucchini if liked, but it does help to thicken the chowder at the end and is a great way to add extra veggies!

Nutrition