Ingredients
Scale
- 1 lb cooked shredded chicken
- 3 cups corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 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 fresh parsley for garnish
Instructions
- Place the shredded chicken, corn, onion, garlic, chicken broth, butter, paprika, thyme, salt, and pepper into the crockpot.
- Cook on low for 6 hours or high for 3 hours until flavors meld and vegetables are tender.
- Stir in the heavy cream and cook for an additional 30 minutes on low.
- Serve hot garnished with chopped parsley and enjoy a comforting bowl.
Notes
- You can substitute the chicken with cooked turkey or omit it for a vegetarian version with vegetable broth
- For a thicker chowder, blend a portion of the soup before adding cream
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow-cooker
- Cuisine: American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg