This Creamy Chicken Corn Chowder is a great recipe for the whole family! Start it in the morning and come home to an amazing creamy chicken soup. 

Since this weather has me completely frozen right now, how about a delightful Crockpot Chicken Corn Chowder recipe to fill up your belly and warm you right up? In this amazing recipe, I take the elements of a classic corn chowder and build on it! This recipe adds a few simple ingredients (and plenty of corn) to make an extra hearty corn soup! It’s the perfect recipe for a chilly day.

a close up photo of crockpot corn chicken chowder in a white bowl

I love this easy recipe for two reasons. First, it is truly SO easy! The crockpot does all the hard work for you! Well, you do have to dump the ingredients in, and you do have to shred the chicken breast, but that’s about it! It takes me less than 10 minutes of actual effort to make this soup.

Second, the flavor! This soup has a creamy texture and just a bit of sweetness from the cream-style corn that is added. Mix that with chunks of hearty potatoes, tender chicken, MORE sweet corn, and sweet little pimiento peppers! If you aren’t familiar with pimientos, they are a sweet little red pepper that is normally available in small jars, near the olives. They are almost always diced, which means less work for you! You will find pimientos in a lot of southern cuisine, so I like to think that they give this corn chicken chowder a little southern twist. 

I like to make this crock pot corn chowder on cold winter days where I know I will be short on time in the evening. If I’m able to do just a little prep in the morning getting everything in the crockpot, it’s almost totally ready by the time I get home! 

a photo of crockpot corn chicken chowder in a white bowl

I do feel obligated to tell you that it’s important not to add the dairy products until the end of the cooking time. I also have this outlined in the recipe instructions at the bottom of the post, but I’ll reiterate it here! This recipe is a rich chowder, and it calls for cream cheese and heavy cream. Both of these ingredients can curdle and/or separate when heated over long periods! So, just add the cream cheese and heavy cream for the last 5-10 minutes and stir until fully melted and incorporated. 

Slow Cooker Chicken Corn Chowder – Recipe Substitutions

The best recipe is the one that uses the ingredients you already have in your pantry or fridge! With that in mind, I have a few ingredient substitution ideas, below: 

  • You can absolutely use fresh sweet corn kernels in place of the canned corn. 
  • Use boneless skinless chicken thighs instead of the chicken breast meat.
  • Substitute Yukon gold potatoes for the Russet potatoes.
  • Substitute vegetable broth for the chicken broth. 
  • Substitute unsweetened coconut milk for the heavy cream. 
  • Lighten the soup up by substituting 2% or whole milk for the heavy cream. 

You can use leftover chicken or leftover turkey in this recipe. Add it towards the end of the cook time. You will need about 3 cups of shredded meat. 

If you (or a family member) don’t like a chunky soup, you can always choose to blend the soup (except the chicken) with an immersion blender or regular blender after everything is cooked. Just add the shredded chicken back to the blended soup.

a photo of a white bowl filled with slow cooker chicken chowder

Recipe Additions 

Make this recipe your own! I have a few ideas of ingredient additions, below: 

  • Give this creamy soup a TexMex twist by adding a can of diced green chiles! 
  • Add a can of green beans (drained) for extra veggies. 
  • You can absolutely add 1/2 to 1 whole yellow onion (diced), but I would recommend giving it a quick sauté on your stovetop before adding to the crockpot.
  • Add cooked, diced turkey bacon or pork bacon for extra flavor. 

Stovetop Instructions

Yes, this soup can be made on your stovetop! I recommend using a Dutch oven. Simmer the ingredients (except the two dairy items) for 30- 40 minutes over medium heat until the carrots and potatoes are softened, and the chicken is cooked through.

Shred the chicken, return it to the pot. Reduce to low heat, add the dairy items, and stir until combined.

a photo of a bowl of chicken chowder

Serving Suggestions

I love to enjoy this soup recipe topped with cheddar cheese, green onions and smoky bacon bits! Or, give it a Mexican street corn twist by topping with cilantro, cotija cheese and a squeeze of lime juice! 

On the side, serve some crusty bread or my yummy Bisquick Cheddar Bay Biscuits for a super comforting meal! 

Storing Leftover Chowder 

I think this soup is even more delicious the next day, so leftovers are a good thing! 

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, or at half power in the microwave. 

The soup may thicken when stored in the fridge. You can add a little bit of broth or water to help it loosen up! 

a close up photo of crockpot corn chicken chowder in a white bowl

Slow Cooker Pimiento Chicken Corn Chowder

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes

This chicken chowder is so cozy! Packed with corn, potatoes and creamy broth!


  • 1 pound boneless skinless chicken breasts
  • 28 ounces creamed corn
  • 14 ounces sweet corn, drained
  • 2 russet potatoes, peeled and chopped
  • 4 ounces pimentos, diced and drained
  • 1 large carrot, peeled and diced
  • 2 celery ribs, peeled and diced
  • 3 cups chicken broth
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 ounces cream cheese, cubed, at room temperature
  • 8 ounces heavy whipping cream


  1. To a slow cooker, add all ingredients except the cream cheese and heavy whipping cream.
  2. Cook on high heat for 4-5 hours or low heat for 6-8 hours. During the last twenty minutes, lower the heat to "warm."
  3. Remove the chicken and shred the chicken breast meat. Return to the crockpot.
  4. Add heavy cream and cream cheese. Cover, and allow the cream cheese to melt for 5-10 minutes.
  5. Stir well to ensure there are no remaining clumps of cream cheese.
  6. Serve warm.


  • Dice veggies to about double the size of the corn kernels.
  • The chicken can be left out if you'd like a veggie soup!
  • If you need help getting your cream cheese to room temperature, fill a small bowl with hot water, then place the brick of cream cheese (still in the wrapper) in the water for 5-10 minutes. 

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 804Total Fat 53gSaturated Fat 29gTrans Fat 1gUnsaturated Fat 18gCholesterol 199mgSodium 918mgCarbohydrates 57gFiber 5gSugar 13gProtein 32g

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