With just 10 minutes of work, this chicken corn chowder cooks all day while you’re at work or play. Creamy and comforting while still light on calories & gluten-free, this recipe is a perfect weeknight dinner.

Creamy soups are not the usual fare for the health-conscious. Sometimes, creamy soups are so rich they could almost be eaten with a fork — a great problem to have, but maybe not the type of fare your doctor (or your personal trainer) would have you eating on a regular basis. The combo of milk and broth in this chunky soup makes it creamy and soul-satisfying but adds more protein than calories. Consider it a base recipe you can really tailor to whatever lays wilting in your crisper: finely chopped red pepper, kale, squash, and spinach would work perfectly.

Make these mess-free, perfectly moist chicken breasts for dinner and use the leftovers for your chowder!

Every time I make this chowder, I feel a bit like I’ve cheated, since the little bit of prep work yields such a satisfying meal in a bowl. This is one of those cases where the slow cooker truly does all the work.

Chowder is traditionally served with crackers but we often eat this with a hunk of baguette to soak up the milky base. A green salad is the perfect accompaniment.

To get really fancy or jazz this up for company, top with chopped parsley and bacon.


Slow Cooker Chicken Corn Chowder


This perfect winter dinner hits the sweet spot between “comforting” and “light.”

Serves 4


  • 2 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 ribs celery, finely chopped
  • 2 carrots, finely chopped
  • 1 large or 2 small leeks (white & light green only), finely sliced
  • 2-3 medium russet potatoes**, peeled & diced 1/2″ wide
  • 3 cups fresh or frozen corn kernels
  • 2 cups cooked chicken, diced 1/2″ wide
  • 2 cups low- or no-sodium chicken broth
  • 2 cups milk
  • 1-2 bay leaves
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 1/2 tsp smoked paprika
  • pinch cayenne pepper
  • 1 tsp sea salt
  • fresh ground pepper


  1. Add olive oil to a medium skillet over medium-high heat and saute onion, celery, and carrot until onion is transparent but not browned (about 2-3 minutes).
  2. Add garlic and saute 1 minute more until fragrant.
  3. Meanwhile, add diced potatoes to bottom of slow cooker. Top with sautéed veggies.
  4. Add broth, bay leaf, paprika, thyme, salt and pepper. Stir gently but press potatoes below liquid line before cooking. If needed, add a splash of extra broth to cover potatoes.
  5. Cover & cook on low 5-6 hours, until potatoes are tender.
  6. Add milk, corn, and chicken. Stir, cover, and cook on high for 1 hour. Season if needed, and serve!


**Yukon Gold or red skinned potatoes also work, but the starchiness of russet potatoes helps amp up the broth nicely.