Dump and Go Creamy Corn and Chicken Chowder – Cozy, Easy, and Satisfying

This chowder is the kind of weeknight lifesaver you’ll make on repeat. It’s rich, cozy, and full of tender chicken and sweet corn, and the best part is it takes almost no effort. Everything goes straight into the pot or slow cooker—no fussy steps, no endless chopping.

You get a creamy, comforting bowl in about 30 minutes on the stovetop, or you can set it and forget it in the slow cooker. It’s the easy comfort food you want when time is tight and you still want something homemade.

Dump and Go Creamy Corn and Chicken Chowder - Cozy, Easy, and Satisfying

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs (or 3 cups cooked, shredded chicken)
• Corn: 3 cups frozen corn (or two 15-ounce cans, drained)
• Potatoes: 2 medium Yukon Gold or russet potatoes, diced small
• Onion: 1 small yellow onion, diced (or 1 tablespoon dried minced onion)
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Green chiles: One 4-ounce can mild diced green chiles (optional but great)
• Broth: 4 cups low-sodium chicken broth
• Creaminess: 1 cup half-and-half or heavy cream
• Thickener: 2 tablespoons cornstarch or flour
• Butter: 2 tablespoons (optional, for richness)
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried thyme
• Extras: 1 bay leaf (optional), 1 teaspoon sugar or honey (to balance the corn, optional)
• Add-ins for serving: Chopped scallions, crumbled bacon, shredded cheddar, hot sauce, cracked pepper

Instructions

 

• Choose your method: Stovetop for fast (30–40 minutes), or slow cooker for hands-off (4–6 hours on low).
• Dump the base ingredients: Add chicken, corn, potatoes, onion, garlic, green chiles, broth, thyme, smoked paprika, salt, pepper, and bay leaf (if using) to your pot or slow cooker.
• Stovetop cook: Bring to a boil, then reduce to a steady simmer. Cover and cook 18–22 minutes, until the chicken is cooked through and potatoes are tender.
• Slow cooker cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken shreds easily and potatoes are soft.
• Shred the chicken: Remove chicken to a plate and shred with two forks. Return it to the pot. If using pre-cooked or rotisserie chicken, add it now and heat through.
• Make it creamy: Whisk cornstarch or flour into the cold half-and-half until smooth. Stir this slurry into the chowder. Simmer 3–5 minutes (stovetop) or cook 20–30 minutes more (slow cooker) until slightly thickened.
• Add richness: Stir in butter and a small splash of honey or sugar if you like a sweeter balance with the corn.
• Taste and adjust: Add more salt, pepper, or smoked paprika to taste. For extra heat, a dash of hot sauce works well.
• Serve: Ladle into bowls and top with scallions, bacon, cheddar, or a crack of black pepper.

What Makes This Special

This chowder keeps things simple without cutting flavor. It leans on pantry staples like corn, broth, and canned chiles, then finishes with a creamy swirl so it tastes like it simmered all day.

It’s hearty enough for dinner but not heavy or complicated. You can cook it with raw chicken or rotisserie leftovers, and it’s flexible enough to handle swaps. It also freezes well, so you can stock your freezer with a ready-to-heat meal.

Shopping List

• Chicken: 1.5–2 pounds boneless, skinless chicken breasts or thighs (or 3 cups cooked, shredded chicken)
• Corn: 3 cups frozen corn (or two 15-ounce cans, drained)
• Potatoes: 2 medium Yukon Gold or russet potatoes, diced small
• Onion: 1 small yellow onion, diced (or 1 tablespoon dried minced onion)
• Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
• Green chiles: One 4-ounce can mild diced green chiles (optional but great)
• Broth: 4 cups low-sodium chicken broth
• Creaminess: 1 cup half-and-half or heavy cream
• Thickener: 2 tablespoons cornstarch or flour
• Butter: 2 tablespoons (optional, for richness)
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried thyme
• Extras: 1 bay leaf (optional), 1 teaspoon sugar or honey (to balance the corn, optional)
• Add-ins for serving: Chopped scallions, crumbled bacon, shredded cheddar, hot sauce, cracked pepper

Step-by-Step Instructions

1. Choose your method: Stovetop for fast (30–40 minutes), or slow cooker for hands-off (4–6 hours on low).
2. Dump the base ingredients: Add chicken, corn, potatoes, onion, garlic, green chiles, broth, thyme, smoked paprika, salt, pepper, and bay leaf (if using) to your pot or slow cooker.
3. Stovetop cook: Bring to a boil, then reduce to a steady simmer.

   Cover and cook 18–22 minutes, until the chicken is cooked through and potatoes are tender.

4. Slow cooker cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours, until the chicken shreds easily and potatoes are soft.
5. Shred the chicken: Remove chicken to a plate and shred with two forks. Return it to the pot. If using pre-cooked or rotisserie chicken, add it now and heat through.
6. Make it creamy: Whisk cornstarch or flour into the cold half-and-half until smooth.

   Stir this slurry into the chowder. Simmer 3–5 minutes (stovetop) or cook 20–30 minutes more (slow cooker) until slightly thickened.

7. Add richness: Stir in butter and a small splash of honey or sugar if you like a sweeter balance with the corn.
8. Taste and adjust: Add more salt, pepper, or smoked paprika to taste. For extra heat, a dash of hot sauce works well.
9. Serve: Ladle into bowls and top with scallions, bacon, cheddar, or a crack of black pepper.

How to Store

• Fridge: Cool completely, then store in airtight containers for up to 4 days.

  The chowder thickens as it chills; thin with a splash of broth or milk when reheating.

• Freezer: Freeze up to 3 months. For best texture, freeze before adding dairy, then add the cream when reheating. If already creamy, it still freezes fine—just whisk after reheating to smooth it out.
• Reheat: Warm gently on the stovetop over low heat, stirring often.

  Avoid boiling once dairy is in to prevent curdling.

Why This is Good for You

This chowder packs lean protein from chicken, fiber from corn and potatoes, and steady energy from complex carbs. The broth keeps it hydrating and light enough for a weeknight. Using half-and-half gives creaminess with a bit less richness than heavy cream, and you control the salt by choosing low-sodium broth.

Add a side salad or extra veggies for even more balance. It’s comfort food with a practical, everyday feel.

Common Mistakes to Avoid

• Boiling after adding dairy: High heat can split the cream. Keep it at a gentle simmer.
• Skipping seasoning layers: Taste before and after adding cream.

  Corn is sweet—salt and smoked paprika help balance it.

• Overcooking the potatoes: Dice them small but not tiny. If they cook too long, they’ll disappear and thicken the chowder too much.
• Adding the thickener directly: Always whisk cornstarch or flour into cold dairy first to avoid lumps.
• Using only breast meat in the slow cooker: Breasts can dry out with long cooking. Thighs stay juicier, or add cooked chicken at the end.

Alternatives

• Dairy-free: Use full-fat coconut milk or a creamy oat milk and skip the butter.

  Thicken with cornstarch and a spoonful of dairy-free cream cheese if you like.

• Gluten-free: Use cornstarch instead of flour and confirm your broth is gluten-free.
• Extra veggies: Add diced carrots, celery, or red bell pepper with the potatoes. A handful of spinach at the end wilts in beautifully.
• Smoky bacon version: Cook 4–6 slices of bacon until crisp, crumble, and stir in half. Sprinkle the rest on top.
• Spicy Southwest twist: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and a can of black beans (drained).

  Finish with lime and cilantro.

• Seafood swap: Replace chicken with shrimp or crab at the end and simmer just until opaque.
• No potatoes: Use a can of drained white beans for creaminess and extra protein.

FAQ

Can I use canned corn instead of frozen?

Yes. Drain it well. Canned corn is a touch sweeter and softer, but it works perfectly in this chowder.

What if I only have rotisserie chicken?

Great.

Shred about 3 cups and add it during the last 10 minutes so it warms through without drying out.

How do I make it thicker?

Use an extra tablespoon of cornstarch mixed into more cold half-and-half, then simmer a few minutes. You can also mash some of the potatoes in the pot to naturally thicken.

Can I make it ahead?

Absolutely. It reheats well for up to 4 days.

Add a splash of broth or milk while warming to loosen the texture.

Is there a way to lighten it up?

Use 2% milk plus cornstarch instead of cream, and skip the butter. It won’t be as rich, but it still tastes cozy and satisfying.

What herbs work well here?

Thyme is classic. Parsley, chives, and a bay leaf also add nice flavor.

For a different take, try a pinch of dill right before serving.

Can I make it in an Instant Pot?

Yes. Add everything except the dairy and cornstarch. Cook on High Pressure for 8 minutes, quick release, shred chicken, then stir in the cornstarch-cream mixture and simmer on Sauté until thickened.

What’s the best potato to use?

Yukon Gold holds shape and stays creamy.

Russets work too but may break down a bit more, which can naturally thicken the chowder.

How can I add more protein?

Stir in an extra cup of shredded chicken, a can of white beans, or top bowls with a sprinkle of shredded cheese.

What if it’s too salty?

Add a splash of water or unsalted broth and a diced potato to simmer a few minutes. Acidity (a squeeze of lemon) can also brighten and balance.

Final Thoughts

Dump and Go Creamy Corn and Chicken Chowder is the kind of recipe that earns a permanent home in your rotation. It’s quick, flexible, freezer-friendly, and deeply comforting.

Keep the ingredients on hand and you’ve always got a plan for busy nights. Make it as simple or as dressed up as you like, and enjoy a warm bowl that feels like home without any fuss.