Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Place chicken breasts in the crockpot.
- Add diced onion, minced garlic, corn, chicken broth, smoked paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove chicken and shred it with two forks, then return to the soup.
- Stir in heavy cream and butter, cook for an additional 15 minutes.
- Serve hot, garnished with chopped parsley.
Notes
- Use fresh corn for the best flavor, or frozen if out of season.
- Can substitute heavy cream with coconut milk for a dairy-free version.
- This chowder pairs well with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg