Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Place the chicken breasts in the slow cooker.
- Add corn, chopped onion, garlic, thyme, salt, and pepper.
- Pour in chicken broth and set to low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred it, then return it to the soup.
- Stir in heavy cream or milk and butter, cook for another 30 minutes.
- Serve hot, garnished with parsley or green onions.
Notes
- Use fresh corn when available for the best flavor.
- This recipe can be easily adapted to use canned or frozen corn.
- For a thicker chowder, mash some of the corn before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 230 Kcal
- Sugar: 6g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg