Ingredients
Scale
- 2 large chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Sear chicken breasts for 2-3 minutes on each side until browned.
- Place the seared chicken breasts in the crockpot. Add chopped onion, garlic, corn, chicken broth, paprika, thyme, salt, and pepper.
- Cover and cook on low for 6 hours or until the chicken is cooked through and tender.
- Remove the chicken and shred it using two forks. Return shredded chicken to the crockpot.
- Stir in heavy cream and cheddar cheese if using. Cover and cook for an additional 30 minutes on low until heated through.
- Serve hot, garnished with fresh herbs or additional cheese if desired.
Notes
- You can substitute frozen corn for fresh corn for convenience.
- For a dairy-free version, omit the cheese and use coconut milk or almond creamer instead of heavy cream.
- This chowder can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg