Creamy Chicken and Corn Chowder
A velvety slow-cooked chowder with tender chicken, sweet corn, and carrots, perfect for cozy family dinners that even picky eaters will enjoy. This american-inspired slow cooker ready in about 380 minutes pairs boneless skinless chicken thighs, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 large onion
- 2 carrots
- 3 cloves garlic
- 4 cups low-sodium chicken broth
- 2 cups frozen corn kernels
- 1 cup potatoes
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs boneless skinless chicken thighs (cut into 1-inch cubes) and cook for 5-6 minutes, turning occasionally, until golden brown; transfer to slow cooker.
- Step 2: In the same skillet, add 1 large onion (finely diced) and cook for 3 minutes until softened, then add 2 carrots (peeled and diced into 1/2-inch cubes) and cook for 2 more minutes. Add 3 cloves garlic (minced) and cook for 1 minute until fragrant.
- Step 3: Transfer onion mixture to slow cooker, then add 4 cups low-sodium chicken broth, 2 cups frozen corn kernels, 1 cup diced potatoes, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
- Step 4: Cover and cook on LOW for 6-7 hours, or until chicken is tender and vegetables are cooked through.
- Step 5: Stir in 1/2 cup heavy cream and cook on LOW for 30 minutes more until heated through (do not boil).
Frequently asked questions
How long does Creamy Chicken and Corn Chowder take to make?
Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Chicken and Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Creamy Chicken and Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Chicken and Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Chicken and Corn Chowder?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
