Ingredients
Scale
- 1 pound chicken breasts, diced
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place diced chicken, corn, chopped onion, garlic, chicken broth, smoked paprika, salt, and pepper into the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir in butter and heavy cream, cook for an additional 30 minutes.
- Garnish with fresh parsley before serving hot.
Notes
- You can substitute with cooked bacon bits for extra flavor.
- Use half-and-half for a lighter version of the chowder.
- 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: 850mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg