Corn Chicken Chowder Easy Slow Cooker Wellplated Com

This recipe came to me by way of a friend’s mom in a time of culinary need. About to graduate from college with student loans, I had the creeping realization that, while I could bake a killer pan of Mexican Cornbread, making food that was socially acceptable for dinner was a skill I had yet to acquire. A small group of friends called our moms to help us put together a cookbook featuring recipes we loved from our own families that were cheap, semi-nutritious, and (this was key) basically impossible to mess up. Corn chicken chowder was my friend Elisabeth’s contribution. It’s the kind of quick, healthy soup we all need more of in our lives. It is also E-A-S-Y. A group of 22-year-olds with next to zero cooking skills pulled it off. You will too!

How to Make Corn Chicken Chowder from Scratch

While we typically think of corn most often as a side (Crockpot Cream Corn, Grilled Corn, Black Bean Corn Salad, etc.), this recipe, like its cousin Shrimp Corn Chowder, proves that corn can hold its own as a recipe’s star. I kept my favorite parts about the original recipe—the red peppers, sweet corn, and rosemary—but added an extra kick of cayenne pepper and Greek yogurt to make it lusciously creamy.

The Ingredients

Corn. I use frozen corn for maximum speed. It makes the chowder creamy and its natural sweetness plays well with the cayenne’s spice.

Potatoes. To help thicken the chowder and make it creamy, I prefer Yukon golds for their buttery texture and flavor, but almost any potato will due.Chicken. You can use boneless, skinless chicken breasts or chicken thighs. For most of my healthy crockpot chicken recipes, I recommend thighs, as they can better withstand long cook times without drying out.

Red Bell Peppers. For a touch of color and natural sweetness. Bell peppers are also an excellent source of vitamin A, vitamin C, and potassium.Rosemary + Cayenne. The savory/spicy duo is unexpected and works fabulously with the corn.Greek Yogurt. My trick to making this healthy corn chicken chowder, without the need for heavy cream.

The Directions

Storage Tips

To Store. Refrigerate leftover chowder in an airtight storage container for up to 4 days.To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.To Freeze. I don’t love freezing chowder or potato soups because the potato tends to become mealy in the freezer once thawed. That said, you certainly can freeze it if you like for several months. Let thaw overnight in the refrigerator.

What to Eat With Corn Chowder

Bacon. Corn chicken chowder with bacon is decadent and classic. Top it with cooked, crumbled bacon (see Baked Bacon and Air Fryer Bacon for easy cooking methods).Crackers. These addictive Ranch Crackers would be especially good.Salad. A refreshing salad like Cucumber Tomato Avocado Salad, Watermelon Salad, or Creamy Cucumber Salad will round out the meal.Bread. Chowder dunked with bread is a pleasure. Try Rosemary Olive Oil Bread for 2x the rosemary factor or No Knead Focaccia.

Recommended Tools to Make this Recipe

Crockpot. 5.5-quarts with many cooking control features, and a locking lid for easy transportation to potlucks and parties.Immersion Blender. This 300-watt hand-held blender has a great grip and variable speeds and attachments.Chef Knife. This 8-inch stainless steel chopping knife stays sharp far longer than expected.

This corn chicken chowder is creamy and comforting, without being overly heavy.

Baked Chicken BreastBaked Bone-In Chicken BreastCrock Pot Shredded ChickenInstant Pot ChickenAir Fryer Chicken Breast

Leave a rating below in the comments and let me know how you liked the recipe. It’s one of the few soups I crave in the summer. Thanks to the availability of frozen corn, you can enjoy it year round. Any season is the right season!