Slow Cooker Chicken Corn Chowder

This comforting chowder serves about six people and takes roughly 4 hours total (30 minutes prep + 3½ hours cooking). The recipe uses a slow cooker and combines simple ingredients to yield a creamy, hearty soup.

Ingredients & Flavor Base

You’ll need 1½ lb boneless, skinless chicken (breasts or thighs), 6 cups of chicken broth or base, and a mix of vegetables including corn (fresh, frozen, or canned), diced potatoes, carrots, celery, onion, and minced garlic.
Seasonings include Spanish-style paprika, thyme, salt and pepper. A bit of all-purpose flour is used later as a thickening agent, and heavy cream brings richness. Parsley flakes serve as garnish.

Instructions & Method

1. Combine the chicken, broth, corn, potatoes, carrots, celery, onion, garlic, paprika, thyme, salt, and pepper in the slow cooker. Stir to distribute evenly.
2. Cook on low for 6–7 hours or high for 3–4 hours, until chicken and vegetables are tender.
3. Remove the chicken, shred it, and then return it to the slow cooker.
4. In a small bowl, whisk together the flour and heavy cream, then pour that into the chowder in the slow cooker. Cook on high for an additional 20–30 minutes, or until the soup thickens.
5. Serve warm, garnished with parsley flakes and optionally with our Roasted Tomato and Basil Focaccia Bread.

Notes & Tips

• You can use fresh, frozen, or canned corn, depending on what’s available.
• The final thickening step with cream and flour gives the chowder a smooth, velvety texture.
• It’s a flexible, cozy fall or winter soup that’s relatively low-effort thanks to the slow cooker method.

Slow Cooker Chicken Corn Chowder

Servings 6 people

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Print Recipe Pin Recipe

Equipment

• Slow cooker

Ingredients

  

1x2x3x

• 1 ½ lbs Chicken breasts or thighs boneless, skinless
• 6 cups Member's Mark™ Chicken Base
• 2 cups Corn kernels fresh, frozen, or canned
• 1 cup Potatoes diced
• 1 cup Carrots diced
• 1 cup Celery diced
• ½ cup Onion diced
• 2 cloves Garlic minced
• 1 cup Heavy cream
• 2 tbsp Member's Mark™ All Purpose Flour
• 1 tsp Member's Mark™ Spanish Style Paprika
• 1 tsp Member's Mark™ Thyme Leaves
• ½ tsp Member’s Mark™ Himalayan Pink Salt Grinder
• ¼ tsp Member's Mark™ Fine Ground Black Pepper
• Member's Mark™ Parsley Flakes for garnish

Get Recipe Ingredients

Instructions

 

• Add chicken, Member's Mark™ Chicken Base, corn, potatoes, carrots, celery, onion, garlic, Member's Mark™ Spanish Style Paprika, Member's Mark™ Thyme Leaves, Member’s Mark™ Himalayan Pink Salt Grinder, and Member's Mark™ Fine Ground Black Pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken and vegetables are tender.
• Remove the chicken, shred it, and return it to the slow cooker.
• In a small bowl, whisk together Member's Mark™ All Purpose Flour and heavy cream. Pour the mixture into the slow cooker and cook on high for an additional 20-30 minutes, until thickened.
• Scoop the chowder into bowls, garnish with Member's Mark™ Parsley Flakes, and serve warm with bread.

Course: Main Course

Keyword: chicken, chowder, corn, slow cooker, soup