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)

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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.