Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place diced chicken, corn, onion, garlic, spices, and chicken broth into the crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the heavy cream or half-and-half during the last 30 minutes of cooking.
- Serve hot, garnished with fresh parsley and crusty bread on the side.
Notes
- For a thicker chowder, mash some of the corn directly in the soup before serving.
- You can substitute the chicken with turkey or leave out for vegetarian options using extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow-cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg