Chicken Corn Chowder (Slow Cooker) – Chelsea’s Messy Apron

Easy chicken corn chowder recipe slow cooker

This chicken corn soup couldn’t be easier to put together: we throw everything into a slow-cooker, turn it on, and forget about it. This soup has a robust flavor and mimics the flavors of Mexican street corn. This soup is loaded with crispy corn, tasty black beans, tender chicken bites, and diced green chiles roasted over the fire, mmm!

<img src="" alt="Aerial image

of chicken corn soup” />

Chicken corn soup

There’s nothing you crave more than soup when the weather gets cold. I mean, a chewy cookie with hot chocolate chips and fresh out of the oven is next on that list… But soup first!

And this chicken corn soup is one for books! Not only is it ridiculously simple to make, but it also tastes great. The inspiration for this soup comes from Mexican street corn (Elote): we have corn, cilantro and many condiments inspired by street corn. And once it’s finished, we’re covered with sour cream, fresh lime and lots of cilantro, truly, this soup is delicious!

Process shots: images of chicken, corn, and remaining ingredients added to a slow cooker.

Let’s talk

about the ingredients

Below are some notes on some of the ingredients in this fish soup


  • Chicken: While chicken breasts will work, I recommend Strongly boneless and skinless chicken thighs. The flesh of the thigh becomes exceptionally tender in the slow cooker and is crushed quickly and easily. It’s also more indulgent if cooked longer, as chicken breasts tend to dry out if cooked too long.
  • Creamy corn (which is also called cream-style corn) is a canned ingredient and doesn’t have any real cream. So what about that name? About half of the fresh corn kernels are mashed (or “cream)” and the other half is left whole. The two are mixed to create creamy corn or cream-style corn. We love the texture it adds to this fish soup!
  • Half and half

  • is a dairy product: half whole milk and half thick cream. Half and half are typically found near other dairy products (such as thick whipped cream) in the refrigerated section of the grocery store. If you do not have access to this product, combine equal parts whole milk with heavy cream, shake it and voila, half and half “homemade”! More about half and half here.
  • Chicken broth. A tasty, high-quality broth adds a lot of flavor and allows us to reduce spices or other additions. We highly recommend Swanson’s chicken broth, it’s® our favorite at Chicken Corn Chowder.
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<img src="" alt="Corn soup process shots with chicken- images of the recipe being cooked and the chicken is removed and

shredded and returned to the slow cooker.” /> Process shots- images of half and half and cheese being added to soup

Chicken Corn Soup Toppings

While chicken corn soup is great as is, the ingredients really seal the deal, providing an unforgettable dining experience. Below are our “must-have” ingredients.

  • Cheese: We like to grate freshly made cheese just above each bowl. Our favorite is Cheddar Spicy or Monterey Jack, but Pepper Jack cheese is another great option.
  • Sour cream: My favorite in this soup is the light sour cream. Regular sour cream or even a Mexican cream also works very well.
  • Fresh lemon juice: A few splashes of fresh lime enhance all the flavors of this soup and add a burst of brilliance.
  • Hot sauce: A few splashes of hot sauce add a little flavor and spices!
  • French fries: Crushed tortilla strips (seasoned or simple) add a good contrasting crunch to the creaminess of the soup.
  • Fresh Cilantro: If you’re a fan of cilantro, you’ll love what this herb does to soup with its freshness and citrus flavor. And if you’re in the anti-cilantro crowd, try thinly sliced green onions or chives.
  • Ripe avocado or guacamole: For an extra element of creaminess, we love a ripe avocado sliced on top.

If I could only choose three ingredients for this fish soup, it would be cheese, sour cream, and lemon juice. I highly recommend at least those three additions.

Image of chicken corn soup ready to be eaten

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