For a hearty soup, this easy CrockPot chicken and corn soup recipe is just the thing you need. It's creamy, filling, and packed with sweet corn, tender chicken, and vegetables. This recipe for homemade soup takes only 15 minutes to prep and then everything is dumped in the slow cooker. Set it and forget it!
It is a completely comforting meal in a bowl perfect for lunch or dinner any time of year. This homemade soup is thick and rich thanks to the heavy cream and cream cheese which I use in my recipe for Slow Cooker Creamed Corn. Like my Dutch Oven Chicken Stew, it's thick and hearty but has no potatoes.
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INGREDIENTS FOR CHICKEN & CORN SOUP
The beauty of this recipe is the ingredients are common to many households and you may have most of the ingredients already on hand in your pantry, freezer, or refrigerator.
I am using boneless skinless chicken breasts for this chicken and corn soup but you can use boneless skinless thighs as well. TIP: And to shorten the prep time, buy precut mireproix as a store like Trader Joe's.
- Boneless Skinless Chicken Breast - easy to cut into small bite-sized pieces.
- Frozen Corn - you can use fresh or canned also.
- Diced Carrots, Celery, & Onion - the perfect holy trinity or mireproix for soups.
- Garlic - fresh cloves are best.
- Chicken Bouillon - for a rich broth.
- Heavy Cream - to the best thick creamy broth; do no substitute with milk
- Cream Cheese - this is what will thicken the soup without flour or a roux
- Chives - fresh herbs for topping
- Thyme - great paired with chicken and corn
- Salt & Pepper - to season
- Cayenne - the spicy kick balances the cream
- Topping ideas like bacon, etc
How to Make CrockPot Chicken Corn Soup
Similar to my Slow Cooker Potato Leek Soup, this recipe is easy to prep & the CrockPot does all the work. Once you have everything cut up, this is basically a dump-and-go soup recipe,
Here are the simple steps for making this recipe:
- Add the cut vegetables, chicken, & corn
- Top with broth
- Add spices
- Cook for 8 hours on low (or 4 on high)
- Add the cream & cream cheese
- Cook 30 minutes
- Serve & ENJOY!
If you do not have store-bought chicken broth in a can or box, next make the broth. Heat the water in a microwave-safe container until hot. Add the bouillon and stir to dissolve. Cover the ingredients with the broth. Finally, add and stir in the spices through the cayenne pepper.
Time & Temperature
You can cook this chicken and corn soup recipe on either low or high in your CrockPot. Set your slow cooker to low for 8 hours or high for 4 hours.
Add Dairy to Finish
Serving & Toppings
Once the soup is ready to eat, ladle the homemade chicken corn soup into a serving bowl. Top with fresh chives and enjoy.
Additional toppings for this slow cooker chicken corn chowder include cooked & crumbled bacon, diced ham, a dollop of sour cream, a dash of hot sauce, or shredded cheese. I like adding both bacon and shredded cheddar cheese for the ultimate cheesy bacon chicken corn soup. Heaven in a bowl!
Substitutes & Variations
Here are some alternative ingredient ideas for this recipe. You can also add a few other things to customize this. This will make it unique and great.
- CHICKEN - you can use boneless skinless chicken thighs or turkey meat instead of breasts.
- PEAS - add peas for additional vegetables.
- SPICY - add ½ teaspoon crushed red pepper flakes.
- MEXICAN - add a can of Rotel tomatoes with pepper and onions & 1 teaspoon of cumin for some Mexican flavor.
- VEGETARIAN - substitute the chicken with 1 can of drained white beans and replace the bouillon and water with vegan mushroom broth instead.
This recipe is gluten-free as written.
Storing and Reheating
You can store leftovers in your refrigerator. Seal chicken and corn soup into air-tight Ziploc bags or containers and place it in your refrigerator for up to 5 days. It can also be frozen for up to 30 days.
To reheat, do so on the stove or in the microwave until your desired temperature. If frozen, thaw in the refrigerator for 2 days first. You may want to add more cream to it again to get that creamy texture.
More Soup Recipes
If you love this, you will also love my POT PIE SOUP recipe which is fantastic with any leftover protein or vegetables only. And for chicken fans, Slow Cooker Chicken Cacciatore is a winning dinner.
What to Serve with Chicken & Corn Soup
All of these recipes will be a great side dish or accompaniment to enjoy with chicken & corn soup. Bake some fresh ciabatta bread for dunking - so good!
These recipe ideas are the best to make, serve, and eat with any creamed soup or chowder. Add one or more for a complete meal that will please everyone at the table.
FAQ
You can cook this chicken and corn soup recipe on either low or high in your CrockPot. Set your slow cooker to low for 8 hours or high for 4 hours.
For this soup recipe, there should be plenty of bouillon with water (or chicken broth) to cover the ingredients. They should be submerged or just floating on the top as some kernels of corn may do. Everything should be covered in liquid.
This soup does not have a roux which makes it gluten-free. It is thickened with cream cheese instead of flour & butter. Yes, it is gluten-free.
Since corn is not keto-friendly, this recipe is not good for those on a keto or paleo diet. But it is low-carb with less than 8 grams per serving.For a creamy low-carb soup recipe, try my Keto Cream of Mushroom Soup. It is fantastic - seriously!
Do you need potatoes to call it chowder? The short answer is no. If you want to know what makes a soup versus chowder, it is mostly based on the size of the ingredients.
It is also more common for chowders to be cream based such as this slow cooker chicken and corn recipe. For all the information, read more on the Difference Between Soup and Chowder.
Slow Cooker Chicken and Corn Soup
Equipment
- Slow Cooker
Ingredients
- ½ pound boneless skinless chicken breasts cut into ½" chunks
- ½ onion chopped
- 1 large carrot chopped
- 2 stalks celery chopped
- 1 clove garlic diced
- 1 can corn, drained or 15-16oz frozen corn
- 3 bouillon cubes
- 3 cups water
- ¼ teaspoon dry thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¾ cup heavy whipping cream
- 4 ounce cream cheese room temperature and cut into chunks
- 2 tablespoons fresh chives for topping
- cooked crumbled bacon, shredded cheddar cheese, or hot sauce optional toppings
Instructions
- Cut and dice the first 5 ingredients.
- In a large Crock-Pot slow cooker, add the cut ingredients. Next, add the drained or frozen corn and stir to combine.
- Heat the water in a microwave-safe container until hot. Add the bouillon and stir to dissolve. Cover the ingredients with the broth.
- Add and stir in the spices through cayenne pepper.
- Set your slow cooker to low for 8 hours or high for 4 hours.
- Once the soup is ready, add the heavy cream and diced cream cheese. Stir to combine & melt in the soup. Continue to let it warm up in the slow cooker for 30 minutes.
- Serve in a soup bowl and top with a sprinkling of fresh chives. Additional optional toppings can be added to, such as bacon, cheese, or hot sauce if you like a spicy kick.
Nutrition
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Victor says
I am just learning to cook with my CrockPot. I wanted a soup but not too easy so I can impress my wife. This was a bit more than just dumping stuff in the pot so she was pleasantly surprised I did all this. She waned to see the recipe and told me to write a thank you to you. So thank you for making us both full and happy.
Angela says
AH - you made my day. You are BOTH so welcome. Enjoy learning to cook more Victor.