As I am making my recipes more and more gluten-free, I thought I’d update them here for you too! Soups can be a g-free person’s best friend and in our house, they always hit the spot! The last few times I’ve made this Creamy Chicken Corn Chowder, we’ve made a few easy substitutions to keep it delicious and yet gluten-free. Bonus, this is a great slow cooker supper too! All you do is add the ingredients and let your slow cooker do all the work!
Nothing is better on a cold winter night for supper than soup! I hope you enjoy! xx
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Creamy Chicken Corn Chowder
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 4 to 6 1x
Description
This easy slow cooker soup is perfect for your cold winter nights! Check out the notes below to see how you can easily make this recipe gluten-free too!
Ingredients
- 1 pound of chicken breasts
- 2 (14 oz) cans of cream style corn
- 1 (10 oz) can of cream of chicken soup
- 1 (4 oz) can of chopped green chiles
- 1 cup of chicken stock
- 1 teaspoon garlic powder
- a pinch of both salt and pepper
- 1 (8 oz) package of cream cheese, softened just a bit
- 2 tablespoons corn starch
- 2 tablespoons water
- 2 cups of fresh or frozen corn kernels
- crispy bacon pieces to garnish
- chopped green onions to garnish
- shredded cheddar cheese to garnish
Instructions
- In your slow cooker, place your chicken, cream corn, cream of chicken soup, green chiles, stock, garlic powder, salt, pepper and cream cheese. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
- About 20 minutes before you’re ready to eat, whisk together the corn starch and water in a small bowl. Remove the lid and shred your chicken up right inside the slow cooker using two forks then stir in your corn starch mix along with the fresh or frozen corn kernels. Place the lid back on the slow cooker and continue cooking another 15 to 20 minutes.
- After that, ladle the soup into bowls and garnish with crispy bacon, green onions and cheddar cheese.
Notes
This one is easy to make gluten-free! Look for g-free versions of your favorite cream soups (we use Great Value brand!). Also make sure your cornstarch is gluten-free too! We love Bob’s Red Mill at our house.
Erika Slaughter says
YES! These are my FAVORITE kind of soups!
Carole says
Have you ever tried this without chicken? It sounds yummy with, but I used to buy a corn chowder that didn’t have meat or potatoes and haven’t been able to find a recipe to match it (it was discontinued). So just wondering!
Mix and Match Mama says
I haven’t but you could totally omit it!
Kelly Davis says
Thank you SO much for sharing the gluten details… soups are my go to for my daughter who is strictly gluten free, and I am learning what brands to use and look for. Thanks so much 🙂 This looks delicious!
WhittyWife (Lindsay) says
Oh yum! I wish I could eat corn. ? Oh well, I DO have one of your roasts in my slowcooker right now, and your loaded potato casserole is on the menu tonight for a side. ?
Leah says
How could I make this without a slow cooker? Dutch oven? Instapot (I know you don’t enjoy the instapot!)
Mix and Match Mama says
Poach your chicken in a Dutch oven on the stove, drain, shred and then add back to the Dutch oven with the other ingredients. Let it simmer together on low about 20ish minutes or so and you’re good to go!
Mindy says
I made this for dinner last nice and my husband loved it! It was so good. Made it exactly like the recipe and it was perfect. Will definitely be making it again soon. 🙂
Mix and Match Mama says
YAY!!!!!! Thank you so much for coming back and sharing your feedback!!
Linda Mealor says
I made this but had to use the frozen creamed corn (my store was out of the canned). I added more broth and left out the chicken for the vegetarian granddaughter.
I shared with sick friends and they loved it!
Thanks for the recipe. It was soooo good!
Linda