Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 4 cups fresh or frozen sweet corn kernels
- 3 cups chicken broth
- 1 cup diced potatoes (optional)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley and green onions for garnish
Instructions
- Place diced chicken, corn, potatoes (if using), onion, and garlic into the slow cooker.
- Pour in chicken broth, season with salt and pepper, and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked and flavors meld.
- Stir in butter and heavy cream, cook for an additional 15 minutes.
- Serve hot, garnished with chopped parsley and green onions.
Notes
- For a thicker chowder, blend a portion of the soup before stirring in the cream.
- You can add diced potatoes for extra heartiness.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg