Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cubed
- 3 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place the chicken, corn, onion, and garlic into the crockpot.
- Add the chicken broth, butter, smoked paprika, thyme, salt, and pepper.
- Cook on low for 6 hours or high for 3 hours until chicken is cooked through and flavors meld.
- Stir in heavy cream and cook for an additional 15 minutes.
- Serve hot garnished with fresh parsley.
Notes
- You can substitute fresh corn with frozen for convenience.
- For a thicker chowder, blend a portion of the soup before returning it to the crockpot.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- 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: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg