Slow-Cooked Chicken and Sweet Corn Soup Recipe

This slow cooked chicken and corn soup has the texture and comfort of a chowder—hearty, creamy, and full of flavor. It pairs beautifully with biscuits or cornbread and makes a satisfying family meal.

This recipe is loaded with chicken, corn, and potatoes, and is finished with cream cheese, cream, herbs and spices, and crumbled bacon for a rich, savory finish.

Using a slow cooker makes this especially easy: combine the ingredients, let them simmer for hours, then finish with the cream and cream cheese for a luxuriously creamy soup. It’s perfect on busy days when you want a comforting dinner without much hands-on time.

One step outside the slow cooker is cooking the bacon. Fry or bake the bacon ahead of time, crumble it, and sprinkle on top when serving. If you cook a whole package of bacon and store the crumbles in the fridge or freezer, you’ll have a quick flavor boost for future meals. Save the bacon fat if you like—it’s great for sautéing vegetables or adding depth to other dishes.

What You’ll Need

1 large boneless, skinless chicken breast (or 2 boneless, skinless thighs), ¾ to 1 pound, cut into small cubes

3 cups corn (fresh, frozen, or canned and drained)

4 cups chicken broth or stock

1 teaspoon onion powder

1 tablespoon garlic, minced (about 3 large cloves)

2 teaspoons dry marjoram (or oregano)

½ teaspoon paprika

1 teaspoon dry thyme

1 cup carrots, sliced (about 1 medium carrot)

3 large red potatoes, chopped (about 2 to 2½ cups)

½ teaspoon salt, more to taste

¼ teaspoon black pepper

4 slices bacon, cooked and crumbled

½ cup cream

2 ounces cream cheese

Chives or parsley to top (optional)

How to Make

Place the chicken, corn, chicken broth, onion powder, garlic, marjoram, paprika, thyme, carrots, potatoes, salt, and black pepper into a large slow cooker. Stir gently to combine.

Cook on high for 4–6 hours or on low for 7–8 hours, until the chicken and vegetables are tender.

About 30 minutes before serving, add the cream and cream cheese, cover, and reduce the heat to low or warm so the cheese melts into the soup.

Stir until the cream cheese is fully incorporated and the soup is creamy. Serve topped with crumbled bacon and a sprinkle of chives or parsley, if desired.

Tips

Choose high or low cooking based on your schedule: use low if you’ll be away all day and high for shorter cooking windows. The slow cooker does all the work.

Any corn works—fresh, frozen, or canned. No need to thaw frozen corn before adding; drain canned corn before using.

Garlic can be fresh or jarred minced garlic for convenience. Fresh garlic will be slightly brighter in flavor, but both work well here.

If using full-size carrots, peel and cut them to your preferred size. Baby carrots are convenient and make smaller pieces without extra prep.

When substituting fresh herbs for dried, remember that 1 teaspoon dried equals about 1 tablespoon fresh. Adjust quantities accordingly for herb-forward flavor.

If you’d like a cheesier soup, add more cream cheese or top bowls with shredded cheese when serving.

Serve this slow cooker chicken and corn soup with a simple side salad and warm bread for a complete, comforting meal the whole family will enjoy.

Serving Suggestions

Some salad choices include:

Mediterranean cucumber salad

Carrot raisin salad

Brussel sprouts salad with honey lime dressing

More Soups

Turkey lentil soup

Potato carrot leek soup

Jalapeno corn chowder

More Slow Cooker Recipes

📋 Recipe

Slow Cooked Chicken and Corn Soup

This slow cooked chicken and corn soup eats like a chowder—hearty, creamy, and flavorful. It’s full of chicken, corn, and potatoes with cream cheese, herbs, spices, and bacon.

Course: Main Course, Soup

Cuisine: American

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 6

Calories: 365 kcal

Author: Sally

Ingredients

• 1 pound chicken breast, boneless, skinless (or thighs), cut into pieces
• 3 cups corn, fresh, frozen, or canned and drained
• 4 cups chicken broth or stock
• 1 teaspoon onion powder
• 1 tablespoon garlic, minced (about 3 large cloves)
• 2 teaspoons marjoram, dry (or oregano)
• ½ teaspoon paprika
• 1 teaspoon thyme, dry
• 1 cup carrots, sliced or chopped
• 2–2½ cups red potatoes, chopped
• ½ teaspoon salt, more to taste
• ¼ teaspoon black pepper
• ½ cup cream
• 2 ounces cream cheese
• 4 slices bacon, cooked and crumbled
• Chives or parsley to top (optional)

Instructions

1. Add the chicken, corn, chicken broth, onion powder, garlic, marjoram, paprika, thyme, carrots, potatoes, salt, and black pepper to a large slow cooker. Stir to combine.
2. Cook on high for 4–6 hours or on low for 7–8 hours, until the chicken and vegetables are tender.
3. About 30 minutes before serving, add the cream and cream cheese. Cover and reduce heat to low or warm so the cheese melts.
4. Stir until the cream cheese is fully incorporated. Serve topped with crumbled bacon and chives or parsley, if desired.

Nutrition

Calories: 365 kcal | Carbohydrates: 26 g | Protein: 23 g | Fat: 20 g | Saturated Fat: 9 g | Cholesterol: 96 mg | Sodium: 1012 mg | Potassium: 840 mg | Fiber: 3 g | Sugar: 5 g

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