Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups fresh or frozen corn kernels
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a slow cooker, combine chicken, corn, diced onion, minced garlic, chicken broth, and thyme.
- Cook on low for 6 hours or high for 3 hours.
- Stir in heavy cream and butter, then cook on high for an additional 30 minutes.
- Season with salt and pepper, garnish with fresh herbs, and serve hot.
Notes
- For a thicker chowder, blend a portion of the soup before adding cream.
- Fresh corn enhances flavor; frozen works when in season.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow-cooker
- Cuisine: American
- Diet: Comfort-food
Nutrition
- Serving Size: 1 bowl
- 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: 95mg