Have you ever not realized just how badly you needed something until after you experienced it? For me, this weekend was filled with those fresh, sweet moments of relief, including this healthy recipe for Crock Pot Corn Chowder.

Slow Cooker Corn Chowder with Chicken - Heart, comforting, and CREAMY soup, made right in the crockpot. EASY and our whole family loves it! @wellplated

In last week’s lemon cream cheese bar recipe post, I mentioned that Ben and I have been tackling a slew of overdue housing projects, but I left out a few of the less enjoyable details. Nearly the entire time we completed them, Ben was living in his office from 7 a.m. to 9 p.m. He’d arrive home, and we would work until midnight, at which point I became incoherent and went to bed, and Ben pulled out his laptop and went back to office work for another hour or two. The next day, we would both woke up at 6 a.m. to repeat the same routine. All work and no sleep—a recipe for a weary heart (and grouchy attitude) that even my constant coffee refills couldn’t seem to suppress.

Crock Pot Corn and Chicken Chowder — Delicious, creamy, and EASY soup, made right in your slow cooker! Recipe swaps Greek yogurt for heavy cream, so it’s healthy too! @wellplated

This up-all-night, work-until-you-drop is not how we typically spend our evenings, nor what we want our lives be like. We pushed ourselves to finish our projects before Memorial Day weekend so that we could truly relax and focus on the first two people to stay in our newly redone guest bedroom: my younger sister Elaine and her fiancé Joey. They just got engaged three weeks ago, and it was so special to have them here in Milwaukee to celebrate.

I suspected I was going to need a break after two non-stop weeks of sleep deprivation, but I didn’t realize just how good it would feel to ignore my alarm and spend hours relaxing with some of the people who I love most in the world. I felt as if I were on a mini vacation. For three days, I barely touched my laptop, spent every waking moment outside, and when my phone battery died, I didn’t bother to recharge it. It was glorious.

Whether they last two nights or two months, we all go through periods where we are so busy and overwhelmed by work, cooking something healthy and homemade for dinner feels unattainable. It’s chaotic nights and weeks like these that make me feel so grateful for easy recipes like this crock pot corn chowder with chicken (check out my Crock Pot Creamed Corn for another easy corn recipe.)

Slow Cooker Corn Chicken Chowder — Healthy and EASY. Your crockpot does all the work! @wellplated

About This Healthy Slow Cooker Corn Chowder

All you need to do to make this crock pot corn chowder is dump the ingredients in your slow cooker and turn it on. The recipe prep is less than 10 minutes, and at the end of it, you’ll have a creamy, comforting, and healthy to soup to serve.

The inspiration for this crock pot corn chowder is an old recipe belonging to a dear friend’s mom. I’ve kept my favorite parts of it (the red peppers, sweet corn, and rosemary), but added an extra kick of cayenne pepper, chicken to make it heartier (vegetarians, feel free to omit), and Greek yogurt to make it lusciously creamy.

I also used frozen corn in place of fresh corn to make recipe more budget-friendly, keep it accessible in non-summer months, and shorten the prep time. That said, with summer’s sweet corn season upon us, you can certainly use fresh corn instead.

My friend’s original healthy corn chowder recipe is made on the stovetop in 20 minutes flat (assuming you have chicken that’s already cooked), but I chose to adapt it to the slow cooker for maximum flexibility on busy days. If you prefer to make this crock pot corn chowder on the stove like the original, I’ve included recipe directions for that too.

Lightened Up Creamy Crockpot Chicken and Corn Chowder — Delicious, filling, and EASY. Our whole family loved it! Perfect weeknight slow cooker recipe. @wellplated

More Slow Cooker Soup Recipes

Tools Used to Make This Chowder Recipe

Crock Pot Corn Chowder

Crock Pot Corn Chowder

5 from 3 votes
A creamy and delicious recipe for Crock Pot Corn and Chicken Chowder. Healthy and EASY. The slow cooker does the work!

Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 10 mins

Servings: 6 servings

Ingredients
  

  • 1 pound boneless skinless chicken thighs trimmed of excess fat
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground cayenne pepper
  • 32 ounces corn fresh, frozen, or canned (if using canned, drain first)
  • 1 cup chopped yellow onion about 1/2 large onion
  • 2 teaspoons minced garlic
  • 3-4  cups low-sodium chicken stock or vegetable stock, divided
  • 1/4 cup plain Greek yogurt non-fat, 2% or whole, depending upon your preference, plus additional for serving
  • 1 red bell pepper cored and chopped (about 1 and 1/2 cups)
  • Sliced green onion optional, for serving

Instructions
 

  • Place the chicken thighs in the bottom of a 6 quart or larger slow cooker. Sprinkle with the salt, pepper, rosemary, and cayenne. Top with the corn, onion, and garlic. Pour in 3 cups of the chicken stock, reserving the remaining cup. Cover and cook until the chicken is cooked through, about 2 hours on high or 6 hours on low.
  • Remove the chicken from the chowder and set aside on a plate to cool slightly. Once cool enough to handle, chop into bite sized pieces or shred with two forks.
  • With an immersion blender, puree the soup until it is thickened, leaving the texture fairly chunky. If you do not have an immersion blender, transfer the mixture to a blender or food processor in a few batches, being careful not to burn yourself.
  • Stir in the remaining chicken stock until the chowder reaches your desired consistency, then the Greek yogurt, chopped bell pepper, and reserved chicken. Serve warm, topped with additional Greek yogurt and green onions.

Notes

To make this corn chowder recipe on the stove instead: Cook and shred the chicken, then set aside. Saute the onions, salt, pepper and garlic together in a large pot, until the onions begin to soften, about 5 minutes. Add the corn and saute a few additional minutes, until the corn is soft as well. Add 3 cups chicken stock and bring to a simmer. With an immersion blender (or in a food processor in batches), puree the soup until roughly blended, leaving a few larger corn pieces. Add additional chicken stock if a thinner consistency is desired. Stir in the Greek yogurt, then the bell pepper, rosemary, and chicken. Enjoy warm, topped with green onions.

Nutrition

Serving: 1(of 6)Calories: 285kcalCarbohydrates: 34gProtein: 22gFat: 10gSaturated Fat: 3gCholesterol: 61mgSodium: 261mgFiber: 4gSugar: 12g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




87 Comments

Leave a comment

  1. Seriously, Erin, is it your goal to compel me to make every one of your recipes? My friends already think I’m becoming a stalker or at the very least a groupie, because I talk about them so much already. (I even did a blog post yesterday about your Sweet Potato Salad with Bacon). I’m definitely trying this corn chowder!

  2. I need a slow cooker STAT! This chowder is so gorgeous and I love the use of corn- it’s such a summer staple :)

  3. I am so deeply in impressed by your commitment to housework! (She says while surrounded by stacks of cookbooks in an office that still has no furniture). Congrats on getting it done, taking a break, and enjoying time with the fam. Also, YUM. xo

  4. This looks so delicious! I have a lactose intolerant husband and son..any substitute for Greek yogurt? Or I could omit and it would be thinner, I guess…suggestions? 

    Keep these great post coming! Thank you!

    1. Hi Laura! You could use a soy based yogurt if it’s similar in taste/behavior to plain Greek (sorry I can’t vouch—I’ve never tried it!) or just omit it. The chowder will still be tasty without :)

  5. I love these ideas now that I spend most of my days working in a kitchen, I could have this waiting for me when I got back – perfect .Chowders are amazing

  6. I have looked all over for this recipe and can’t find it.  I can find the list of ingredients, but no instructions.  I saw a comment about when to add the chicken???  That confused me…..

    1. Hi Brenda! The recipe is located in the recipe box, which is in between the blog post and comments section. It includes a list of ingredients, as well as the recipe directions.

  7. New to your blog! I am making this recipe this week with farmer’s market fresh corn. I can’t wait! It sounds so good!

  8. Hi there, do you think you could use chicken breasts rather than thighs? Or maybe a mix of the two would work well? I was also thinking of adding some regular potatoes to make the chowder more substantial. I’d love to hear your thoughts!

    1. Hi Samantha, chicken breasts cook more quickly than thighs, so you’d want to check them early. I think small-diced potatoes would be great, as long as you doesn’t mind the texture of them puréed with the corn. Since the chowder will be thicker, you may need to add more chicken broth at the end to get the right consistency. I hope you love it!

  9. Made this tonight. Subbed boneless/skinless chicken breasts instead of thighs, added half of the red pepper before cooking, and used 2 tsp of fresh rosemary. It took a little longer to cook (I cooked on high due to time) because the corn was frozen, and the chicken breasts and chicken stock were at refrigerator temperature. All-in-all about 3 hour cook time on high. Wonderful recipe!5 stars

    1. Kyle, I’m glad to hear you enjoyed this recipe! Thanks so much for taking the time to share the adjustments you made and how it went!

    1. Hi Alissa! You could use an unsweetened dairy-free yogurt instead. I hope you enjoy the recipe if you try it!

  10. This is the first Well Plated recipe I ever tried a few years ago. My husband was an extremely picky eater at the time and this chowder quickly became his favorite. It’s become a regular recipe for us, and I’ve also made it on the stove top when I didn’t get it in the crockpot in time. Bonus- it freezes well! I had a lot of leftovers and when I thawed it and reheated it, you couldn’t even tell it was leftovers. I love having a dollop of Greek yogurt on top. It makes it so creamy and delicious.5 stars

  11. I bought some chowder at a well known membership chain store that had shrimp in it, no chicken. I’ve wanted more but it was a December seasonal offering and not available. Would you please give your advice on how to make this substitution? Thank you very much.

Load More Comments