Ingredients
Scale
- 2 lbs boneless chicken breasts
- 4 cups sweet corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker.
- Add chopped onion, garlic, corn, chicken broth, butter, paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through.
- Remove chicken, shred it, then return to the chowder.
- Stir in heavy cream and cook for an additional 15 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Adjust seasoning with additional salt and pepper as needed.
- For a thicker chowder, blend a portion of the mixture before returning to the slow cooker.
- Use frozen corn for convenience.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg