Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 3 cups corn kernels (fresh or frozen)
- 2 large potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 4 slices bacon, cooked and crumbled (optional)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken, corn, potatoes, onion, and garlic in the crockpot.
- Pour in chicken broth, season with salt and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove the chicken, shred with two forks, then return to the soup.
- Stir in heavy cream and cook for an additional 30 minutes.
- Serve hot, garnished with parsley and bacon crumbles if desired.
Notes
- Adjust seasoning to taste. For extra flavor, add smoked paprika or a dash of cayenne pepper.
- You can use cooked chicken or rotisserie chicken for quick preparation.
- For a thicker chowder, mash some of the potatoes before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg