Best 3 Slow Cooker Chicken And Corn Chowder Recipes

Indulge in a hearty and comforting culinary experience with our collection of slow-cooker chicken and corn chowder recipes. These delectable dishes combine the warmth of chicken broth, the tender texture of chicken, the sweetness of corn, and a symphony of aromatic vegetables, all slow-cooked to perfection. Savor the classic version, where simple ingredients come together to create a timeless favorite. Elevate your taste buds with the creamy chicken and corn chowder, where a rich and velvety sauce envelops every spoonful. For a touch of smokiness, try the bacon-infused chicken and corn chowder, where crispy bacon adds an irresistible savory dimension. If you prefer a vegetarian option, the corn and potato chowder offers a hearty and flavorful alternative, packed with fresh vegetables and a creamy broth. And for those who love a kick, the spicy chicken and corn chowder brings a delightful heat, sure to warm you up on a chilly day. No matter your preference, our slow-cooker chicken and corn chowder recipes guarantee a satisfying and comforting meal that will leave you craving more.

Here are our top 3 tried and tested recipes!

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

Slow Cooker Poblano Corn Chowder With Chicken and Chorizo image

Throw all the ingredients into the slow-cooker at once, and it will make this kicked-up corn chowder for you. Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious.

Provided by AbareMom

Categories Easy

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups chicken broth
1 tablespoon sugar
2 (14 1/2 ounce) cans cream-style corn
1 large potatoes, diced or 2 cups diced potatoes
2 large poblano chiles, seeded and diced or 2 cups diced poblano chiles
1 (10 ounce) package frozen whole kernel corn, thawed
4 boneless chicken breast halves, cut into cubes
1/2 lb chorizo sausage, diced
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Steps:

Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F for 30 minutes.

Nutrition Facts : Calories 502.6, Fat 27.2, SaturatedFat 12.3, Cholesterol 106.9, Sodium 1068.3, Carbohydrate 39.3, Fiber 3.4, Sugar 6.2, Protein 28.7

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

Slow Cooker Poblano Corn Chowder With Chicken and Chorizo image

Make and share this Slow Cooker Poblano Corn Chowder With Chicken and Chorizo recipe from Food.com.

Provided by Pinay0618

Categories Chowders

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 cups Swanson chicken broth
1 tablespoon sugar
2 (14 ounce) cans cream-style corn
1 large potato, diced (about 2 cups)
2 large poblano chiles, seeded and diced (about 2 cups)
1 (10 ounce) package frozen whole kernel corn, thawed
1 lb boneless skinless chicken, cut into cubes
1/2 lb chorizo sausage, diced
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Steps:

Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.

SLOW COOKER CHICKEN AND CORN CHOWDER

Slow Cooker Chicken and Corn Chowder image

I love Chicken Corn Chowder and have made and tested many variations until I came up with this one. For busy cooks, prepare the ingredients ahead of time, then throw everything into the slow cooker before leaving the house, set to low and be ready to eat for supper. Sometime I add the dill, sometimes I don't, but if you love dill...

Provided by Donna Graffagnino

Categories Cream Soups

Time 9h

Number Of Ingredients 14

Ingredients

6-8 slice bacon
2 Tbsp reserved bacon grease or butter/margarine
4 boneless skinless chicken breasts or pre-cooked rotisserie chicken
1 medium onion, chopped
1 bunch green onions, sliced thin, divided
2 ribs celery, sliced as thick as you like
2 carrots, peeled & diced about 1/2 inch
1 can(s) whole kernel corn, drained or 2 cups frozen corn
1 can(s) creamed corn
3 large russet potatoes
3 can(s) low sodium chicken broth
1 1/2 c heavy cream
salt, black & red pepper to taste
1 tsp dried dill weed (optional)

Steps:

1. Wash the potatoes well and pierce the skin several times with a fork. Microwave until potatoes are almost cooked, still a little firm and not too soft. Set aside to cool.
2. In a large skillet fry the bacon until crispy and set aside to drain on paper towel lined plate. Remove all but 2 tablespoons of the bacon grease, or use 1 tablespoon each of reserved bacon grease and butter. Brown the chicken tenders on both sides and remove to a plate; set aside to cool. You can also use a rotisserie chicken to save even more time.
3. To the remaining drippings add onions, two-thirds of the green onions and celery to skillet, season with salt and pepper, and sauté for about 3 to 4 minutes, until just tender. Add garlic and sauté another minute but don't brown garlic. Add vegetables to crock pot, along with carrots, corn, chicken broth and (optional) dill weed to the crock pot and set the temperature to high.
4. Pull apart the chicken into large bite size pieces. If you use a Rotisserie chicken you can freeze the bones and skin for making chicken stock later. (Do this up to 3 days ahead of time)
5. Peel the potatoes and roughly mash two of them - not too fine. Chop the third potato into 1/2 to 1 inch dices. Add potatoes and chicken pieces to the crock pot and stir well.
6. Cover and cook on low for 7-8 hours. During the last 15 minutes, stir in the heavy cream. Taste and adjust seasonings as needed. If the chowder is thicker than you like, add a little chicken broth or water until it reaches the consistency that you like.
7. Garnish individual bowls with a little green onion and crumbled bacon. Serve with garlic bread or crusty french bread. Enjoy!
8. *NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot. For an added kick, add 1 lb cooked Louisiana crawfish tails about 30 minutes before serving. DON'T use crawfish from China or Spain.

Tips:

Use Fresh Sweet Corn: Fresh sweet corn is ideal for this chowder. If using frozen corn, thaw it before using.
Don't Overcook the Vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender.
Add Creaminess with Milk or Cream: For a richer chowder, add milk or cream. You can also use half-and-half or evaporated milk.
Season to Taste: Taste the chowder and adjust the seasonings accordingly. You may need to add more salt, pepper, or herbs.
Serve with a Variety of Toppings: Serve the chowder with a variety of toppings, such as shredded cheese, crumbled bacon, chopped chives, or oyster crackers.

Conclusion:

Slow-cooker chicken and corn chowder is an easy and delicious meal that is perfect for a cold day. It is packed with flavor and can be tailored to your own preferences. So next time you are looking for a warm and comforting meal, give this slow-cooker chicken and corn chowder a try.