Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 3 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the crockpot and add chicken broth, diced onion, minced garlic, dried thyme, smoked paprika, salt, and pepper.
- Cook on low for 6-7 hours or high for 3-4 hours until the chicken is tender.
- Remove chicken from the crockpot and shred with two forks.
- Add shredded chicken, corn, butter, and heavy cream to the crockpot. Stir well.
- Cook on low for an additional 30 minutes to heat through and meld flavors.
- Serve hot, garnished with chopped fresh parsley.
Notes
- This chowder can be made ahead and refrigerated for up to 3 days. Reheat gently on the stove.
- For a thicker soup, blend a portion of the chowder and stir back into the pot.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 85mg