Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cubed
- 4 cups fresh or frozen corn kernels
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley and cooked bacon for garnish
Instructions
- Heat olive oil in a skillet and sauté onion and garlic until fragrant.
- Add the chicken cubes, season with salt, pepper, smoked paprika, and thyme, then cook until lightly browned.
- Transfer the chicken mixture to the crockpot.
- Add corn and chicken broth to the crockpot. Cover and cook on low for 6 hours.
- Stir in heavy cream before serving, adjusting seasoning as needed.
- Garnish with chopped parsley and crispy bacon, then serve hot.
Notes
For a thicker chowder, blend a portion of the soup and mix back in. Use fresh corn for best flavor or frozen as a quick alternative. Garnish with extra herbs or cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Slow-cooker
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 90 mg