Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 4 cups corn kernels (fresh or frozen)
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place chicken, corn, onion, garlic, thyme, salt, and pepper into the slow cooker.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred with forks, and return to the soup.
- Stir in heavy cream and butter, heat for an additional 15 minutes.
- Garnish with fresh parsley before serving.
Notes
- You can substitute fresh corn with frozen or canned corn.
- For a thicker chowder, blend a portion of the soup before serving.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg