Ingredients
Scale
- 1 lb cooked chicken breast, shredded
- 4 cups fresh corn kernels or frozen
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 2 tbsp butter
- 1 tsp smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Add all ingredients except parsley to the slow cooker.
- Stir well to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Use an immersion blender to slightly purée for a thicker texture if desired.
- Garnish with chopped parsley before serving.
Notes
- For a creamier chowder, add extra milk or cream before serving.
- Frozen corn works perfectly; fresh corn can be used for extra sweetness.
- You can substitute rotisserie chicken for cooked chicken breast.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (approx 350ml)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg