Slow Cooker Chicken Corn Soup

For a hearty soup, this easy slow cooker chicken and corn soup is just the thing you need. It is creamy & filling packed with sweet corn, tender chicken, and vegetables. It is a cozy complete comforting meal in a bowl perfect for lunch or dinner in fall or winter. Simple to make with frozen, canned, or fresh summer corn.

5 from 1 vote

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Prep Time 15

Cook Time 4 30

Total Time 4 45

Course Soup

Cuisine American

Servings

Calories 258 kcal

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
16 ounces frozen corn or drained can/fresh cut from the cob
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.

Notes

STORING & REHEATING:

Place in the fridge for 5 days or up to a month in the freezer.
Reheat on the stove or in the microwave.

TIPS:

Add other frozen veggies to bulk it up; peas, green beans, etc.
Substitute the fresh chicken with leftover rotisserie chicken added at the end.
Leftover turkey from Thanksgiving is a holiday season favorite as a chicken replacement is so fun.
For a Mexican kick add a can of Rotel tomatoes.

Nutrition

Calories: 258kcalCarbohydrates: 10gProtein: 12gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 77mgSodium: 784mgPotassium: 340mgFiber: 1gSugar: 3gVitamin A: 2522IUVitamin C: 4mgCalcium: 59mgIron: 0.4mg

Keyword chicken, chowder, chunky, corn, creamed, creamy, crock pot, fall, lunch, poultry, slow cooker, soup, vegetables, winter

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