Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups sweet corn kernels (fresh or frozen)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 3 medium potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Season the chicken lightly with salt, pepper, and smoked paprika.
- In a skillet, heat olive oil over medium heat and sear the chicken until golden on both sides, about 3–4 minutes per side.
- Place the seared chicken into the slow cooker. Add the chopped onions, garlic, diced potatoes, corn, and chicken broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- Shred the cooked chicken in the slow cooker using two forks.
- Stir in heavy cream and season with additional salt and pepper to taste.
- Allow the chowder to simmer uncovered for 15 minutes to thicken and deepen flavor.
Notes
- Use canned corn instead of fresh or frozen for added convenience.
- For a dairy-free version, substitute heavy cream with coconut milk or a dairy-free alternative.
- Searing the chicken adds extra flavor but is optional if you’re short on time.
- Garnish with chopped cilantro or parsley for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low, 3-4 hours on high
- Category: Soup, Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Dairy-Free options available
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg