Slow Cooker Poblano Chicken Corn Chowder

This slow cooker poblano chicken corn chowder is a protein-focused dinner with tender chicken, sweet corn, potatoes, and white beans in a thick, creamy-feeling broth. Most of the work is simple chopping, then the slow cooker handles the cooking while blended potatoes and beans create body without a heavy cream base. It is especially useful when late-summer corn and early-fall comfort food both sound good.

Why this chicken corn chowder works for easy dinners

Chicken breast and white beans give each bowl substantial protein, while potatoes make the soup satisfying. A poblano pepper adds gentle warmth, and smoked paprika reinforces its mild smoky flavor without making the chowder spicy.

Rather than adding a large amount of cream, part of the cooked potato, bean, and broth mixture is blended until smooth. Stirring that puree back into the slow cooker thickens the chowder naturally. A small amount of milk keeps the finished soup mellow and creamy.

Quick recipe summary

• Hands-on time: About 20 minutes
• **Slow cooker size:** 6-quart slow cooker or larger
• Yield: 6 servings
• Cooking time: 4 to 5 hours on LOW or 2 1/2 to 3 1/2 hours on HIGH
• Make-ahead option: Cook, cool, and refrigerate the chowder for easy lunches or dinners later in the week.

Ingredients that build a creamy, protein-focused chowder

Boneless, skinless chicken breasts cook directly in the broth and are shredded near the end. Yukon Gold potatoes are a good choice because their texture blends smoothly while still leaving some tender pieces in the chowder.

Cannellini beans add protein and help thicken the base. Use no-salt-added or low-sodium canned beans when available, then season the finished chowder to taste. Frozen corn keeps preparation quick and works well year-round, though fresh kernels can be used when corn is in season.

For the mild pepper flavor, remove the poblano seeds and white ribs before chopping. The chowder should have gentle warmth rather than a sharp heat. If you prefer a milder result, use half of the poblano.

How to make slow cooker chicken corn chowder

1. Add the chicken breasts, potatoes, poblano, onion, garlic, drained beans, broth, smoked paprika, cumin, salt, and black pepper to a 6-quart slow cooker. Stir around the chicken so the vegetables are mostly covered by broth.
2. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are tender and the chicken reaches 165°F.
3. Transfer the chicken to a plate or cutting board. Shred it with two forks.
4. Ladle about 3 cups of the potato, bean, and broth mixture into a blender. Remove the blender's center cap, cover the opening loosely with a clean kitchen towel, and blend until smooth. Alternatively, use an immersion blender directly in the slow cooker for a few short pulses, leaving plenty of potato pieces intact.
5. Return the blended mixture and shredded chicken to the slow cooker. Stir in the corn and milk.
6. Stir together the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the chowder.
7. Cover and cook on HIGH for 15 to 20 minutes, until the corn is hot and the broth has thickened slightly. Taste and adjust salt and pepper if needed.

Practical tips for the best texture

• Cut the potatoes into even 3/4-inch pieces so they soften at about the same rate.
• Blend only part of the chowder. Blending every potato piece can make the finished soup overly thick and uniform.
• Use cold water for the cornstarch slurry. Cornstarch added directly to hot chowder can form lumps.
• If the chowder thickens more than you like after standing, stir in a splash of broth or milk when reheating.
• Keep the slow cooker covered during the final thickening step. Removing the lid releases heat and can slow the process.

Easy substitutions

Great Northern beans can replace cannellini beans with little change in texture. Navy beans also work, though they may make the blended base slightly thicker.

Russet potatoes can replace Yukon Gold potatoes, but they break down more readily and may make the chowder thicker. Use red potatoes if you prefer distinct potato pieces, though the blended mixture will be a little less silky.

For a dairy-free chowder, replace the milk with an unsweetened plain dairy-free milk that is suitable for cooking. The flavor and richness will vary by product. Skip the milk entirely and loosen the chowder with additional broth if needed.

Fresh corn kernels may replace frozen corn in the same amount. Add them during the final heating step as directed.

Serving suggestions

Serve this chowder in bowls with sliced scallions, chopped cilantro, or a squeeze of lime, if desired. A simple green salad, tomato salad, or warm tortillas make easy sides without requiring another elaborate dish.

For meal-prep lunches, divide cooled chowder into individual containers. Pack crunchy toppings separately so they retain their texture.

Storage and meal prep

Cool leftovers promptly in shallow containers and refrigerate them within 2 hours. Refrigerated chowder is best used within 3 to 4 days. Reheat portions on the stovetop over medium-low heat or in the microwave, stirring occasionally, until the center reaches 165°F.

Freeze cooled chowder in freezer-safe containers with room for expansion. The chowder is safe to freeze, though potatoes and milk can make the texture slightly grainy after thawing. Thaw frozen portions in the refrigerator, then reheat to 165°F. Stir in a little broth or milk if the chowder is thicker than desired.

MACRO SIMMER RECIPE

Slow Cooker Poblano Chicken Corn Chowder

Tender chicken, corn, potatoes, white beans, and poblano peppers simmer in a thick, creamy-feeling slow cooker chowder.

Print recipeKeep screen awake

PREP

20 minutes

COOK

4 hours 20 minutes on LOW, or 2 hours 50 minutes on HIGH

TOTAL

4 hours 40 minutes on LOW, or 3 hours 10 minutes on HIGH

YIELD

6 servings

SLOW COOKER

6-quart slow cooker or larger

SAFE TEMP

165°F for chicken and reheated leftovers

Equipment6-quart slow cooker, cutting board, chef's knife, measuring cups and spoons, blender or immersion blender, small bowl, instant-read thermometer

Scale ingredients

1×2×3×

0 items checked

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-inch pieces
• 1 medium poblano pepper, seeded, ribs removed, and finely chopped
• 1 medium yellow onion, finely chopped, about 1 cup
• 3 garlic cloves, minced
• 1 can, 15.5 ounces, no-salt-added cannellini beans, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 3 cups frozen corn
• 1 1/2 cups 2% milk
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions

1. 1Place the chicken breasts in a 6-quart slow cooker. Add the potatoes, poblano, onion, garlic, cannellini beans, chicken broth, salt, smoked paprika, cumin, and black pepper.
2. 2Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 1/2 to 3 1/2 hours. The potatoes should be tender, and the thickest part of the chicken should reach 165°F.
3. 3Transfer the chicken to a clean plate and shred with two forks.
4. 4Ladle 3 cups of the cooked potato, bean, and broth mixture into a blender. Blend until smooth, taking care when blending hot liquid. Return the puree to the slow cooker.
5. 5Stir the shredded chicken, frozen corn, and milk into the chowder.
6. 6In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the slurry into the chowder.
7. 7Cover and cook on HIGH for 15 to 20 minutes, until the corn is hot and the chowder has thickened slightly. Serve hot.

Allergens

Contains milk. Check packaged broth and canned beans for ingredients that may matter for individual dietary needs.

Substitutions

Use Great Northern beans instead of cannellini beans. Replace Yukon Gold potatoes with russet potatoes for a thicker chowder or red potatoes for firmer pieces. Boneless, skinless chicken thighs can replace chicken breasts by weight and should also reach 165°F. Fresh corn kernels can replace frozen corn in the same quantity.

Storage, freezing and reheating

Refrigerate cooled leftovers in shallow containers within 2 hours and use within 3 to 4 days. Freeze cooled chowder in freezer-safe containers, leaving room for expansion. Thaw frozen chowder in the refrigerator. Reheat on the stovetop or in the microwave, stirring as needed, until it reaches 165°F. Add a little broth or milk if the chowder has thickened during storage.

Nutrition

Estimated nutrition per serving: Calories: 430 calories; Protein: 42 g; Carbohydrates: 53 g; Fat: 7 g; Fiber: 9 g; Sugar: 10 g; Sodium: 720 mg.

Helpful equipment

Affiliate disclosure: This post contains paid links. As an Amazon Associate I earn from qualifying purchases.

• Crock-Pot 6-Quart Programmable Slow Cooker (paid link)A 6-quart programmable slow cooker with a digital timer and locking lid for standard slow-cooker recipes and easier transport.
• Immersion Hand Blender (paid link)A handheld immersion blender for puréeing soups, blending sauces, and smoothing cooked mixtures directly in a container.