Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 3 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the crockpot with chicken broth, onion, garlic, thyme, salt, and pepper. Cook on low for 6 hours or high for 3 hours.
- Remove chicken, shred it with two forks, and return to the crockpot.
- Add corn, heavy cream, and butter. Stir well and cook for another 30 minutes on low.
- Cook bacon until crispy, then crumble and add on top of the chowder before serving.
- Garnish with fresh parsley and serve hot with crusty bread.
Notes
- You can substitute half-and-half for the heavy cream for a lighter version.
- For added flavor, sauté onions and garlic before adding to the crockpot.
- Leftovers can be stored in airtight containers for up to 3 days.
- 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: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg