Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 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
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, paprika, and thyme.
- Add diced onion, garlic, corn kernels, chicken broth, and butter.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken, shred with two forks, and return to the soup.
- Add heavy cream, stir well, and cook for an additional 30 minutes on low.
- Garnish with chopped green onions and parsley before serving.
Notes
- For a thicker chowder, mash some of the corn kernels before adding them to the soup.
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg