Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 4 cups sweet corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken breasts or thighs into the crockpot. Add diced onion, garlic, sweet corn, chicken broth, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 4 hours until chicken is cooked through and flavors meld.
- Remove chicken, shred it using two forks, then return to the slow cooker.
- Stir in heavy cream or half-and-half and butter, cook for an additional 15 minutes.
- Serve hot garnished with chopped parsley and enjoy a comforting, creamy chowder.
Notes
- For a thicker chowder, mash some of the corn before serving.
- Use canned or cooked fresh corn for convenience.
- Adjust the cream to make it more or less rich based on preference.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg