Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 4 cups sweet corn kernels (fresh or frozen)
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 medium potatoes, diced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped green onions, crispy bacon
Instructions
- Prepare the Ingredients: Dice the onion, mince the garlic, and chop the potatoes into small cubes. Shave kernels from fresh corn cobs or measure out frozen corn. Trim excess fat from the chicken.
- Layer in the Slow Cooker: Place the chicken in the bottom of the crockpot. Add the diced potatoes, onion, garlic, and corn. Pour in the chicken broth and season with smoked paprika, salt, and pepper.
- Cook to Perfection: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender. Remove chicken, shred or dice, then return to the chowder.
- Finish with Cream and Serve: Stir in heavy cream, adjust seasonings, and simmer uncovered for 10-15 minutes to thicken. Serve hot with your favorite toppings like shredded cheese or green onions.
Notes
- For a thicker chowder, mash some of the potatoes before serving.
- You can substitute fresh corn with canned corn—just drain before adding.
- If dietary restrictions apply, use coconut milk or plant-based cream as a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg