Looking for a crock pot corn chowder soup recipe that your family will love?  This is definitely the one!

I absolutely love a good soup recipe that is easy to throw together in minutes. The fact that the chicken cooks together with the rest of the ingredients gives it extraordinary flavor.

I’m sure your family will love it, too!

Read on to see the recipe!

Crock Pot Corn Chowder Soup Recipe

Start by dicing all of the vegetables that you’re going to be putting in the soup.

Next, put 2 raw chicken breasts in the bottom of your slow cooker.

Add the rest of your ingredients on top of the chicken breasts.

Stir it all up and cook for 6-8 hours on low or for 4-5 hours on high.

Ta-Dah!  The amazing finished product.  Crock Pot Corn Chowder Soup.  It’s a recipe like no other!  

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5 from 1 vote

Crock Pot Corn Chowder Soup Recipe

Crock Pot Corn Chowder is a hearty meal with both chicken and corn that your family can enjoy.  This creamy soup is sure to become a tradition in your household.

Course Slow Cooker, Soup

Cuisine American

Keyword Crock Pot Corn Chowder Soup Recipe

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6 -8

Calories 670kcal

Author Sarah Robinson

Ingredients

• 1 pound of chicken breast
• 2- 14 oz cans of cream style corn
• 1- 14 oz can of sweet corn drained
• 2 russet potatoes peeled and chopped
• 4 oz pimentos diced and drained
• 1 stalk of carrots peeled and diced
• 1 stalk of celery peeled and diced
• 2 cups of chicken broth
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• salt and pepper to taste
• 8 oz of cream cheese cubed
• 16 oz of heavy whipping cream

Instructions

• Add all ingredients except for the cream cheese and heavy whipping cream to the slow cooker.
• Cook on high for 4-5 hours or low for 6-8 hours.
• During the last twenty minutes, lower the heat to low or warm.
• Shred the chicken then add the whipping cream and cream cheese.
• Stir everything around.
• Once the twenty minutes are up, stir well to ensure there are no clumps of cream cheese.
• Serve.
• Freezer to Slow Cooker:
• Place all ingredients except cream cheese and heavy whipping cream in gallon size freezer safe bag.
• Label & lay flat to freeze.
• Remove from freezer the night before you plan to cook it.
• On cooking day, place bag contents into slow cooker.
• Cook on low 6-8 hours or on high 4-5 hours.
• Shred chicken. Add cream cheese & whipping cream.
• Cook 20 more minutes or until cream cheese is fully melted.

Notes

Dice veggies to about double the size of the corn kernels.

Nutrition

Calories: 670kcal | Carbohydrates: 48g | Protein: 26g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 194mg | Sodium: 755mg | Potassium: 1071mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4084IU | Vitamin C: 35mg | Calcium: 112mg | Iron: 2mg