Ingredients
Scale
- 2 lbs chicken breasts or thighs, diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place diced chicken, corn, onion, garlic, spices, and chicken broth into the crockpot.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the heavy cream or half-and-half and butter during the last 30 minutes of cooking.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute fresh corn with frozen for convenience.
- For a thicker chowder, mash a small portion of the cooked corn before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg