Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 medium potatoes, diced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped green onions and fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker. Add corn, onion, garlic, potatoes, chicken broth, paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks, then return to the crockpot.
- Stir in heavy cream and cook on high for an additional 30 minutes to heat through.
- Serve warm, garnished with chopped green onions and parsley.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option.
- For a thicker chowder, blend a portion of the soup before adding cream.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg