If you’re craving a dish that wraps you in warmth and comfort while staying fresh and wholesome, the Creamy Slow Cooker Corn Chicken Chowder with Greek Yogurt Recipe is going to be your new best friend. This chowder combines tender chicken, sweet corn, and creamy potatoes, all enriched with the tangy goodness of Greek yogurt, delivering a luscious texture that feels indulgent but is easy to prepare. Using your slow cooker means you can set it and forget it, knowing that a hearty, flavorful meal awaits at the end of the day. Whether it’s for a cozy family dinner or a nourishing weekday lunch, this chowder never disappoints.
Ingredients You’ll Need
These ingredients are simple pantry and fridge staples that come together beautifully to create layers of flavor and a satisfying texture. Each one plays a crucial role, from the aromatic herbs to the creamy Greek yogurt that makes this chowder stand out.
- Unsalted butter or olive oil: Adds richness and helps sauté the vegetables for a depth of flavor.
- Medium potatoes (Yukon gold recommended): Provides creamy body and slight sweetness to the chowder.
- Yellow onion: Offers a savory base that softens to blend seamlessly with other ingredients.
- Kosher salt: Enhances every flavor in the dish perfectly.
- Ground black pepper: Brings subtle heat and complexity.
- Minced garlic: Infuses the chowder with aromatic warmth.
- Dried rosemary: Adds an earthiness that complements the chicken beautifully.
- Ground cayenne pepper: Delivers a gentle kick to brighten the flavors.
- Boneless skinless chicken breasts or thighs: Tender protein that soaks up the rich broth and spices.
- Corn (fresh, frozen, or drained canned): Adds natural sweetness and texture.
- Low-sodium chicken or vegetable broth: The flavorful liquid base for the chowder.
- Milk (1% preferred): Helps to create a creamy consistency without heaviness.
- Cornstarch: Thickens the chowder to that perfect velvety texture.
- Nonfat plain Greek yogurt: The star ingredient that adds creaminess with a tang and boosts protein.
- Red bell pepper: Offers a pop of color and slight sweetness.
- Chopped fresh green onion (optional): Adds freshness and a mild onion bite when serving.
How to Make Creamy Slow Cooker Corn Chicken Chowder with Greek Yogurt Recipe
Step 1: Sauté the Vegetables
Start by melting the butter and olive oil over medium-high heat in a Dutch oven or large skillet. Toss in the diced potatoes, chopped onion, salt, and pepper. Sauté until the onion softens, about five minutes. This first step builds a flavorful foundation by gently caramelizing the veggies, which adds sweetness and depth to your chowder.
Step 2: Add Garlic and Herbs
Next, stir in the minced garlic, dried rosemary, and ground cayenne pepper, cooking just until fragrant, about 30 seconds. This brief step releases the wonderful aromas that stimulate your appetite and elevate the base flavor with herbal and spicy notes.
Step 3: Assemble in the Slow Cooker
Place the chicken breasts or thighs in a single layer at the bottom of your slow cooker, then layer the sautéed potatoes and onions on top. Add the corn, followed by pouring in two cups of chicken broth. This layered approach allows the flavors to meld and the chicken to gently cook in the seasoned broth.
Step 4: Slow Cook to Perfection
Cover the slow cooker and let it work its magic: cook on low for 2 to 3 hours if using chicken breasts, or 4 to 5 hours if thighs, until the potatoes are tender and the chicken reaches an internal temperature of 165°F. The slow simmer makes the chowder rich and tender – no need to rush! Keep an eye on your slow cooker’s temperature as they can vary.
Step 5: Chop Chicken and Puree the Chowder
Once cooked, remove the chicken to a cutting board and let it cool enough to chop into bite-sized pieces. Then, using an immersion blender, puree the chowder in the slow cooker until thickened but still chunky. If you don’t have an immersion blender, carefully blend the mixture in batches in a food processor or blender to preserve texture while thickening the base.
Step 6: Finish the Chowder
In a small bowl, whisk together the milk and cornstarch until smooth, then stir this slurry into the slow cooker along with the chopped chicken, Greek yogurt, and finely chopped red bell pepper. Cover and cook on high for 20 to 30 minutes to thicken the chowder to a luscious, creamy consistency. Adjust thickness with extra broth if needed, then get ready to enjoy your warm, hearty bowl.
How to Serve Creamy Slow Cooker Corn Chicken Chowder with Greek Yogurt Recipe
Garnishes
Sprinkle freshly chopped green onions on top just before serving for a burst of color and a subtle oniony crunch that echoes the flavor base. A little cracked black pepper or a dash of smoked paprika also makes a beautiful garnish that enhances this chowder’s personality.
Side Dishes
This chowder pairs wonderfully with crusty bread or buttery crackers to soak up every creamy drop. A simple side salad with a tangy vinaigrette cuts through the richness and keeps things balanced. You might also consider a light roasted vegetable or garlic breadsticks for a comforting yet well-rounded meal.
Creative Ways to Present
Serve your chowder in rustic bread bowls for a charming, edible presentation that delights at any table. For a touch of elegance, ladle into pretty soup cups or small mason jars for casual entertaining, making it easy and inviting for everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator, where the chowder stays fresh for up to four days. The flavors deepen after a day, making for an even tastier next-day meal.
Freezing
If you want to freeze your chowder, do so with caution as potatoes can become mealy when thawed. Use freezer-safe containers and freeze for several months. Thaw overnight in the refrigerator to minimize texture changes and regain deliciousness.
Reheating
Gently reheat your chowder on the stovetop over medium-low heat or in the microwave, stirring occasionally to restore its creamy texture. Add a splash of broth or milk if it seems too thick after reheating. This chowder heats beautifully without losing its charm.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra richness and stay juicy longer during slow cooking. Just note that they might require more cooking time, but the creamy slow cooker corn chicken chowder with Greek yogurt recipe accommodates both perfectly.
Is Greek yogurt necessary in this recipe?
Greek yogurt is key to achieving that creamy texture with a tangy twist while keeping the chowder light and healthy. You can’t just substitute sour cream or heavy cream without changing the flavor and nutritional profile significantly.
Can I use frozen or canned corn?
Yes, any corn form works here. Fresh corn gives a little extra sweetness and crunch, but frozen or drained canned corn are convenient and tasty options that make this recipe adaptable year-round.
How spicy is this chowder?
The cayenne pepper is used sparingly to add warmth without overpowering the dish. If you prefer milder flavors, feel free to reduce or omit the cayenne without sacrificing the chowder’s signature creamy flavor.
Can I make this chowder on the stovetop instead of a slow cooker?
You can! The recipe includes a stovetop version where you sauté the ingredients and simmer gently, achieving a similarly delicious result. The slow cooker just allows hands-off cooking and lets the flavors meld slowly for added depth.
Final Thoughts
I can’t recommend enough giving this Creamy Slow Cooker Corn Chicken Chowder with Greek Yogurt Recipe a go. It’s one of those meals that feels so cozy and indulgent yet is surprisingly simple to make, taking the edge off busy days while delivering serious flavor. Whip it up and watch how it quickly becomes a staple in your recipe collection — trust me, your kitchen and your soul will thank you!
Print
Creamy Slow Cooker Corn Chicken Chowder with Greek Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This healthy Corn Chicken Chowder recipe is made in a slow cooker for an easy, hands-off meal. It features tender chicken, creamy potatoes, and sweet corn, thickened with Greek yogurt for extra creaminess without the heaviness. Seasoned with rosemary and cayenne for a subtle kick, this chowder is perfect for a comforting, filling lunch or dinner.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter or olive oil
- 2 medium Yukon gold potatoes, peeled and 1/2-inch diced
- 1 small yellow onion, chopped
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- ½ teaspoon dried rosemary
- ¼ teaspoon ground cayenne pepper
Protein and Vegetables
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 20 ounces corn (fresh, frozen, or canned, drained)
- 1 red bell pepper, cored and finely chopped (about 1 ½ cups)
Liquids and Thickeners
- 2 cups low-sodium chicken broth or vegetable broth, plus additional to taste
- 1 cup 1% milk
- 2 tablespoons cornstarch
- ⅓ cup nonfat plain Greek yogurt
Garnish
- Chopped fresh green onion (optional for serving)
Instructions
- Sauté Vegetables: In a Dutch oven or large skillet, melt the butter and oil over medium-high heat. Add the diced potatoes, chopped onion, kosher salt, and black pepper. Sauté until the onions soften, approximately 5 minutes.
- Add Aromatics: Stir in the minced garlic, dried rosemary, and cayenne pepper. Cook for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Layer in Slow Cooker: Arrange the chicken breasts or thighs in a single layer at the bottom of a 6-quart or larger slow cooker. Top with the sautéed potatoes and onions, then add the corn. Pour in 2 cups of chicken broth.
- Cook Slow Cooker Chowder: Cover and cook on low heat. For chicken breasts, cook for 2 to 3 hours until potatoes are tender and chicken reaches 165°F; for thighs, cook 4 to 5 hours. Internal temperature must be checked with an instant-read thermometer for safety and doneness.
- Chop Chicken: Remove chicken from slow cooker onto a cutting board. Let it cool slightly, then chop into bite-sized pieces.
- Puree Chowder: Using an immersion blender, puree the chowder mixture in the slow cooker until thickened but still chunky. Alternatively, carefully transfer in batches to a blender or food processor, then return to slow cooker.
- Create Cornstarch Slurry: In a medium bowl or liquid measuring cup, whisk together milk and cornstarch until smooth. Add this slurry to the slow cooker along with the chopped chicken, Greek yogurt, and finely chopped red bell pepper. Stir to combine.
- Thicken Chowder: Cover and cook on high for 20 to 30 minutes until chowder thickens. Adjust consistency by adding additional broth as needed.
- Serve: Ladle chowder into bowls and garnish with chopped fresh green onions if desired. Serve hot.
Notes
- To make on the stove: Cut chicken into bite-sized pieces and sauté in olive oil with salt and pepper until cooked. Remove chicken. In the same pot, sauté onions, potatoes, garlic, and herbs in butter. Add corn and cook a few minutes. Pour in broth and simmer. Blend soup roughly with immersion blender. Add slurry, Greek yogurt, and chicken, then simmer until thickened.
- Store leftovers in an airtight container for up to 4 days in refrigerator.
- Reheat on stovetop over medium-low heat or in microwave until hot.
- Freezing is possible but potatoes may turn mealy. Freeze in airtight containers for several months and thaw overnight in refrigerator before reheating.
