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

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.