Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 cups sweet corn kernels (fresh or frozen)
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet and sear chicken breasts until golden. Transfer to slow cooker.
- Add diced potatoes, chopped onion, garlic, and corn to the slow cooker.
- Pour in chicken broth, season with paprika, salt, and pepper.
- Cook on low for 6-8 hours or high for 4 hours until chicken is tender.
- Shred the cooked chicken and stir back into the chowder.
- Add heavy cream and cook for an additional 30 minutes on low.
- Garnish with fresh parsley before serving.
Notes
- You can substitute frozen corn for fresh for convenience.
- Adjust seasoning to taste, adding more paprika or pepper for extra flavor.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 310 Kcal
- Sugar: 7g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg