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Creamy Crock Pot Corn Chowder (Optional Chicken Add-in)

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This creamy slow cooker corn chowder is cozy, easy, and family-friendly. Make it classic or add chicken—stovetop option included.
Servings 0
Calories
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 1 tablespoon unsalted butter
  • 1 small onion , finely chopped
  • 3 ribs celery , finely chopped
  • 2 medium russet potatoes , peeled and cut into ½-inch dice
  • 2 cups chicken broth
  • ½ bay leaf
  • ½ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt (optional, to taste)
  • 2 cups milk
  • 3 cups frozen corn kernels
  • 1 –2 cups diced cooked chicken (optional)

Instructions

Slow Cooker Method

  • In a medium skillet, melt the butter over medium-high heat. Add the onion and celery and cook until the onion is translucent and lightly golden, about 2–3 minutes.
  • Add the diced potatoes to the slow cooker. Scrape the onion and celery mixture into the slow cooker along with any remaining butter.
  • Add the chicken broth, bay leaf, paprika, black pepper, and salt (if using). Gently stir the top layer, keeping the potatoes submerged.
  • Cover and cook on LOW for 5–6 hours, or until the potatoes are tender.
  • Stir in the milk, frozen corn, and cooked chicken (if using). Cover and cook on HIGH for 1 hour, until heated through.
  • Remove the bay leaf, taste, and adjust seasoning if needed before serving.

Optional Stovetop Instructions

  • In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and lightly golden, about 4–5 minutes.
  • Add the diced potatoes, chicken broth, bay leaf, paprika, black pepper, and salt (if using). Stir to combine.
  • Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
  • Stir in the milk and frozen corn. If making chicken corn chowder, add the cooked chicken at this time.
  • Simmer uncovered for 5–10 minutes, until heated through and slightly thickened.
  • Remove the bay leaf. Taste and adjust seasoning as needed before serving.

Optional Thickening Tip (Stovetop)

  • For a thicker chowder, lightly mash some of the potatoes in the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and simmer for a few minutes until thickened.